TABLE OF CONTENTS
S.NO CONTENT PAGE
NO
1. INTRODUCTION 5
2. AIM 7
3. APPARATUS REQUIRED 8
4. THEORY 9
5. PROCEDURE 14
6. OBSERVATION 17
7. CONCLUSION 19
8. BIBLIOGRAPHY 20
INTRODUCTION
Milk is a white fluid secreted by the mammary
glands of living organisms. It is known to contain all
sorts of micronutrients essential for the body of an
organism. The major milk protein casein is found
only in milk and nowhere in the world. The
composition of casein is not constant and depends
upon the source of milk.
Casein is a major protein constituent in milk & is a
mixed phosphor-protein. Casein has isoelectric pH
of about 4.7 and can be easily separated around this
isoelectric pH. It readily dissolves in dilute acids and
alkalies.
Casein is present in milk as calcium caseinate in the
form of micelles. These micelles have negative
charge and on adding acid to milk the negative
charges are neutralised.
Source of Water Mineral Protein Fats Carbohydrates
milk (%) (%) (%) (%) (%)
COW 87.1 0.7 3.4 3.9 4.9
BUFFALO 83.2 0.7 3.3 4.2 4.8
SOYA 90.32 0.7 2.6 1.47 4.92
MILK
GOAT 82.6 0.8 5.5 6.5 4.5
AIM
To study the quantity of casein in different
samples of milk
APPARATUS REQUIRED
1. Beaker (250 ml)
2. Filter paper
3. Glass rod
4. Weight box
5. Filtration flask
6. Test tubes
7. Porcelain
8. Different samples of milk
9. 1% of acetic acid solution
10. Ammonium sulphate solution
THEORY
CASEIN
Casein is the main protein constituent of milk.
Casein protein is found in yogurt, cheese, and infant
formulas. as well as in a variety of dietary
supplements. The protein is precipitated when the
milk is slightly acidified. It dissolves slightly in
water, extensively in alkalis or strong acids. Casein
is a complete protein meaning that it contains all of
the essential amino acids, which the body cannot
manufacture on its own. When dried, it is a white.
amorphous powder without taste and odour. It is a
mixed phosphoprotein and occurs in milk as calcium
salt (calcium caseinate) in the form of micelle. The
micelle has a negative charge. When an acid is
added to the milk, the negative charges are
neutralised.
Ca2+-Caesinate+2CH3COOH(aq)🡪Casein+(CH3CO0)2Ca(aq)
Fig: MICELLE
The quantity, quality and fat-content from the
various milk samples differ with the type of
particular mammals and their fodder. The
composition of milk varies according to the animals
from which it comes, providing the correct growth
rate and development for the young of that species.
Casein is a slow digesting protein and it is
suspended in the milk in a complex called micelle.
The micelles are spherical and are 0.04 to 0.03 pum
in diameter. Milk composition varies with the stage
of location, age and breed. Milk is colloidal in nature
due to the presence of proteins. The proteins are
heavy molecules; they form colloids when dispersed
in water medium. The primary function of protein in
living cells is to promote growth and maintenance.
The nitrogen content of milk is distributed among
casein 76%, when protein and non-protein nitrogen
is 6%. Around the world, there are more than six
billion consumers of milk and milk products. Over
750 million people live in dairy farming households.
It is used in paints for fast drying water-soluble
medium
INDUSTRIAL APPLICATIONS
Casein based glues are formulated from the mixture
of casein, water, hydrated lime and sodium
hydroxide .Minor industrial applications include the
seasoning and dressing of leather, cleaners and
polishes for shoes, textile printing and sizing,
insecticide sprays, soap making, and many uses in
which casein serves as a protective colloid,
emulsifying agent, or binder.
PROCEDURE
1. A clean dry beaker has been taken,
followed by putting 20 ml of cow’s milk into it
and adding 20 ml of saturated ammonium
sulphate solution slowly and with stirring. Fat
along with Casein was precipitated out.
2.The solution was filtered and transferred the
precipitates in another beaker. Added about 30
ml of water to the precipitate.
Only Casein dissolves in water forming milky
solution leaving fat undissolved.
3.The milky solution was heated to about 40°C
and add with 1% acetic acid solution dropwise,
when casein got precipitated.
4 Filtered the precipitate, washed with waterand
the precipitate was allowed to dry.
5.Weighed the dry solid mass in a previously
weighed watch glass.
6.The experiment was repeated with other
samples of milk.Casein of milk starts separating
out as a precipitate.
When the acidity in milk is sufficient and
temperature is around 36 degree, it forms
semi-solid mass, called curd. In addition to
being consumed in milk, casein in used in the
manufacture of adhesives, binders, protective
coatings, plastics (such as for knife handles
and knitting needles), fabrics, food additives
and many other products. It is commonly used
by bodybuilders as a slow- digestive source of
amino acids as opposed to the fast-digesting
whey protein, and also as an extremely high
source of glutamine (post workout).
Another reason it is used in bodybuilding, is
because of its anti-catabolice effect, meaning
that casein consumption inhibits protein
breakdown in the body. Casein is frequently
found in otherwise non dairy cheese substitutes
to improve consistency especially when melted.
BIBLIOGRAPHY
1)https://en.wikipedia.org/wiki/Casein
2)https://www.healthline.com/nutrition/casein-protei
n-is-highly-underrated#
3) www.seminarsonly.com
4)https://health.clevelandclinic.org/casein/
CONCLUSION
According to the above brief analysis of casein milk,
we are able to conclude that :
1. Amount of casein in COW MILK is 1.64%
2. Amount of casein in GOAT MILK is 3.67%
3. Amount of casein in BUFFALO MILK is 2.73%
4. Amount of casein in SOYA MILK is 0%
So according to the above analysis we can finally
conclude that “GOAT MILK” is the best milk or
beneficial milk for human beings.
S.NO TYPE OF VOLUME WEIGHT WEIGHT PERCENTAGE
MILK OF MILK OF OF OF CASEIN
TAKEN (ml) CASEIN CASEIN
(W1)(g) (W2)(g)
1. SAMPLE A 20 23.09 0.632 2.73%
(BUFFALO
MILK)
2. SAMPLE B 20 35.66 0.55 1.64%
(COW
MILK)
3. SAMPLE C 20 23.09 0.77 3.67%
(GOAT
MILK)
4, SAMPLE D 20 NO OBS NO OBS NO OBS
(SOYA
MILK)
Study of quantity of casein
present in different samples of milk
BY-
Navin.G
Arjun Arun
Syed Sakib
Shamukdan
STRUCTURE OF CASEIN
The protein structure consists of a polypeptide
chain of amino acids joined together by
peptide linkages.
OBSERVATION
COW MILK SOYA MILK
GOAT MILK BUFFALO MILK
