ALL about casein..

1. 2015-16
DINESH POL
XII-A
4624340
K.V.T

2. This is to certify that the bonafide done by DINESH ASHOK POL
of class XII-‘A’ in CHEMISTRY subject(043) during the
academic year:2015-16.
This record is submitted for partial fulfillment of the project
work assigned by the CBSE for the academic year:2015-16.
DATE:
SIGN OF SUBJECT TEACHER SIGN OF PRINCIPAL
SEAL

3. Primarily I would like to thank the CBSE for including the
project as part of our academic curriculum. This has provided
opportunity to learn something beyond the text book. It has
helped me in understanding the importance of science in our
day to day life.
At the same time I would like to thank Mr.G.K.REDDY PGT
CHEMISTRY, who extended his help for constant support
throughout the project.
At last I thank the principal Mr.G.RAMA RAO K.V.TIRUMALGIRI
for providing me this opportunity & all those who have helped
me directly & indirectly.
DINESH ASHOK POL
XII- ‘A’
ROLL.NO.: 4624340

4. 1. Introduction……….…...!!
2. Aim………………….…….…!!
3. Requirements…….…...!!
4. Theory……………….….…!!
5. Procedure………….…...!!
6. Observations…….….…!!
7. Conclusions……….…...!!
8. References…….….……!!

5. Milk is a white fluid secreted by the mammary glands of living
organisms. It is the food of exceptional inters probability. Milk is
also 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.
Average composition of milk from different sources is given
below:
SOURCE
OF MILK
WATER
(%)
MINERAL
(%)
PROTEIN
(%)
FATS
(%)
CARBOHYDRATES
(%)
COW 87.1 0.7 3.4 3.9 4.9
HUMAN 87.4 0.2 1.4 4.0 4.9
GOAT 87.0 0.7 3.3 4.2 4.8
SHEEP 82.6 0.9 5.5 6.5 4.5

6. 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 neutralized.
Ca2+-Caseinate +2CH3COOH(aq) Caesin+(CH3COO)2Ca
This is how ALPHA CASEIN structure look’s like :

7. To study the quantity of casein in different samples of milk.
1. Beakers (250 ml)
2.Filter paper
3.Glass rod
4.Weight box
5.Filtration flask
6.Buchner funnel
7. Test tubes
8.Porcelain
9.Different samples of milk
10. 1% of acetic acid solution
11.Ammonium sulphate solution

8. Natural milk is an opaque white fluid Secreted by the mammary
glands of Female mammal.
The main constituents of natural milk are Protein, Carbohydrate,
Mineral Vitamins,
Fats and Water and is a complete balanced diet.
Fresh milk is sweetish in taste. However,
when it is kept for long time at a temperature of 5 degree it
become sour because of bacteria present in air.
These bacteria convert lactose of milk into lactic acid which is
sour in taste.
In acidic condition 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.

9. 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 slowlyand with stirring. Fat along with Casein
was precipitate 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 40oC and add 1% acetic
acid solution drop-wise, when casein got precipitated.
4.Filtered the precipitate, washed with water and the precipitate
was allowed to dry.
5.Weighed the dry solidmass inapreviously weighedwatch glass.
6.The experiment was repeated with other samples of milk.

10. After following the above procedure the final observations we get
are :
SAMPLE
NO.
SOURCE CONTENTS
OF
PROTEIN
AMOUNT
OF
CASEIN
(g)/ml
% OF
CASEIN
1. Cow Milk 0.60 0.5 5
2. Goat Milk 0.65 0.34 3.25
3. Buffalo milk 0.85 0.4 4.20
4. Amul milk 0.75 0.39 3.88

11. According to above brief analysis of casein milk, we are able to
conclude that :
1. Amount of casein in COW MILK is 5%.
2.Amount of casein in GOAT MILK is 3.25%.
3.Amount of casein in BUFFALO’s MILK is 4.20%.
4.Amount of casein in AMUL MILK is 3.88%.
 So according to above analysis we can finally conclude
that “COW’s MLIK” is the best milk or beneficial milk for
human beings.
REFERENCES:
http://www.google.com/=casein+milk
http:// en.wikipedia.org/wiki/Casein