To Estimate Quantity of Casein in Milk C

Name :- Sulogna Dutta
Class :- XII Sec:- A
Roll no.:- 41
INDEX
1. Certificate
2. Acknowledgement
3. Objective
4. Milk
5. Casein
6. Materials required
7. Procedure
8. Observations
9. Result
10. Precautions
11. Bibliography
CERTIFICATE
This is to certify that this project is submitted by
Sulogna Dutta student of class XII A in the academic
year 2022-23 of Burnpur Riverside School has
successfully completed the project on the topic '
Determination of quantity of present in different
samples of milk' . Based on the syllabus of CBSE
council and has given a satisfactory account of it in
this report. This project will partially fulfil the purpose
of chemistry practical examination.
Date :- Mrs. Ira Das

Department of chemistry
INTERNAL EXAMINER EXTERNAL EXAMINER

ACKNOWLEDGEMENT
This project was very innovative and exciting for me. I could bring it
out successfully and so I am thankful to a couple of people.
First of all I am highly obliged to my Chemistry teacher Mrs. Ira
Das, who approved me for this topic and guided me throughout.
I am thankful to lab assistant who helped me to successfully
carry out the experiment and taught me how to handle the
chemicals carefully. I would also like to thank my friends and
family, for supporting me morally. Last but not the least; I
would like to thank my institution for allowing me to do this
project and for providing me with all the necessary chemicals
that were required. It is all due to the support and concern of the
above people and institution that I could complete my
investigator project satisfactorily, without which things would
have ever gone well.
MILK
Milk is a nutrient-rich, white liquid food produced by the
mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who are
breastfed) before they are able to digest other types of food.
Early-lactation milk contains colostrum, which carries the
mother's antibodies to its young and can reduce the risk of many
diseases. It contains many other nutrients including protein and
lactose. Interspecies consumption of milk is not uncommon,
particularly among humans, many of whom consume the milk of
other mammals.
As an agricultural product, milk, also called dairy milk, is
extracted from farm animals during or soon after pregnancy.
Dairy farms produced about 730 million tonnes of milk in 2011,
from 260 million dairy cows. India is the world's largest
producer of milk, and is the leading exporter of skimmed milk
powder, yet it exports few other milk products. The ever
increasing rise in domestic demand for dairy products and a
large demand-supply gap
could lead to India being a net importer of dairy products in the
future. The United States, India, China and Brazil are the
world's largest exporters of milk and milk products. China and
Russia were the world's largest importers of milk and milk
products until 2016 when both countries became self-sufficient,
contributing to a worldwide glut of milk.
Throughout the world, more than six billion people consume
milk and milk products. Over 750 million people live in dairy
farming households.
Milk as a whole contains water, minerals
( Ca, K, Na and trace metals), vitamins(A, D, K), carbohydrates,
proteins and fats. The proportion of these varies from source to
source. Average composition of milk from different sources is
given ahead.
CASEIN
Casein (from Latin caseus "cheese") is a family of related
phosphoproteins (αS1, αS2, β, κ). These proteins are commonly
found in mammalian milk, comprising c. 80% of the proteins in
cow's milk and between 20% and 45% of the proteins in human
milk. The j Casein has a wide variety of uses, from being a
major component of cheese, to use as a food additive. The most
common form of casein is sodium caseinate.
As a food source, casein supplies amino acids, carbohydrates,
and two essential elements, calcium and phosphorus.
Casein contains a high number of proline residues,
which do not interact. There are also no disulfide bridges. As a
result, it has relatively little tertiary structure. It is relatively
hydrophobic, making it poorly soluble in water. It is found in
milk as a suspension of particles, called casein micelles, which
show only limited resemblance with surfactant-type micelles in
a sense that the hydrophilic parts reside at the surface and they
are spherical.
However, in sharp contrast to surfactant micelles, the interior of a
casein micelle is highly hydrated. The caseins in the micelles are
held together by calcium ions and hydrophobic interactions. Any
of several molecular models could account for the special
conformation of casein in the micelles. One of them proposes the
micellar nucleus is formed by several submicelles, the periphery
consisting of
microvellosities of κ-casein. Another model suggests the
nucleus is formed by casein-interlinked fibrils. Finally, the most
recent model proposes a double link among the caseins for
gelling to take place. All three models consider micelles as
colloidal particles formed by casein aggregates wrapped up in
soluble κ-casein molecules.
The isoelectric point of casein is 4.6. Since milk's pH is 6.6,
casein has a negative charge in milk. The purified protein is
water-insoluble. While it is also insoluble in neutral salt
solutions, it is readily dispersible in dilute alkalis and in salt
solutions such as aqueous sodium oxalate and sodium acetate.
The enzyme trypsin can hydrolyze a phosphate-containing peptone.
It is used to form a type of organic adhesive.
Ca2+-Caseinate + 2CH3COOH(aq.) Casein(s)+ (CH3COOH)2Ca
Structure of Casein:
.)
PROCEDURE:-
 Take 200 mL of each sample of milk in separate
beakers (500 mL).
 Heat the beakers containing milk sample upto 50-
60oC.
 Now, add a few drops of 1% acetic acid solution slowly
with constant stirring with a glass rod for 5-10 minutes.
 After adding acetic acid, casein coagulates as
amorphous substance.
 Filter the precipitate with the help of the funnel and
wash the precipitates several times with tap water.
 Remove the fat by using a suitable organic solvent like
alcohol.
 Now, wash the casein again with water and dry it.
 Weigh a dried casein in a watch glass.
 Repeat this process with all samples of milk.
OBSERVATIONS:-
Volume of each milk sample is 200 mL.
g
g
g
g
RESULT
According to our analysis of various samples of milk, we
conclude that:
Cow milk contains 5% casein. Goat
milk contains 3.25% casein. Buffalo
milk contains 4.2% casein. Amul
milk contains 3.88% casein.
According to above results, we conclude that Cow’s milk is
most beneficial for human beings.
PRECAUTIONS
 During filtration, press the casein formed.
 Use only the required amount of acid for complete
precipitation.
 Use only fresh milk.
 Use same amount of each sample for the experiment.
BIBLIOGRAPHY
 Chemistry practical lab manual
 SlideShare.com
 Cortana

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Name :- Sulogna Dutta

Class :- XII Sec:- A

Date :- Mrs. Ira Das

INTERNAL EXAMINER EXTERNAL EXAMINER

Ca2+-Caseinate + 2CH3COOH(aq.) Casein(s)+ (CH3COOH)2Ca

Volume of each milk sample is 200 mL.

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