Investigatory Project - Chemistry

CENTRAL BOARD OF SECONDARY
EDUCATION
SESSION: 2023 – 2024
CHEMISTRY INVESTIGATORY PROJECT

REPORT
TOPIC: PRESENCE OF CASEIN IN
DIFFERENT SAMPLES OF MILK
SUBMITTED BY: ADITI RATHORE

ROLL NO:
1
CERTIFICATE
This is to certify that Aditi Rathore (Roll No: )

of Ryan International School, Ghaziabad has successfully
completed her investigatory project on “Presence of casein in
different samples of milk” under my guidance and supervision
during the year 2023-2024 in partial fulfilment of Chemistry
Practical Examination (AISSCE - 2024) conducted by CBSE,
New Delhi.
The above mentioned project is her original work.
Signature
(Chemistry Teacher)
2
Acknowledgement
I would like to express my immense gratitude to my chemistry

teacher MS. PREETI JAIN for the help and guidance she
provided for completing this project.
I also thank my parents who gave their ideas and inputs in
making this project. Most of all I thank our school management,
for providing us the facilities and opportunity to do this project.
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Index
 Introduction
 Material required
 Theory
 Procedure
 Observation
 Result
 Application
 Precaution
 Bibliography
4
INTRODUCTION
Casein is the protein found in all mammals’ milk. Mammals

include cow, goat, sheep, yak, buffalo, camel and humans. Milk
is a complete diet as it contains minerals, vitamins, proteins,
Carbohydrates, Fats and Water.
Average composition of milk from different sources is given

below:
Casein in the most predominant protein in milk and is a mixed

phosphor protein. Casein has an isoelectric pH of about 4.7 can
be easily separated around this isoelectric pH. It readily dissolves
in dilute acids and alkalies.
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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.
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 conditions casein of milk separate out as
precipitate. When the acidity in milk is sufficient and
temperature is around 36 degree, it forms curd.
MATERIAL REQUIRED
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 Beakers (250 ml)
 Filter-paper
 Glass rod
 Weighing scale
 Filtration flask
 Buchner funnel
 Porcelain dish
 Different samples of milk
 1% acetic acid solution
 Ammonium sulphate solution
Theory
7
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.
Procedure
1. Wash the beaker (250 ml) with the distilled water and dry it.
8
2. Take 20 ml of buffalo’s milk in 250 ml beaker and find its
weight.
3. Add 20 ml saturated solution of ammonium sulphate slowly

with stirring. Fat and casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in

another beaker.
5. Treat the above precipitate with 30 ml distilled water.

Casein dissolves forming milky solution whereas fat
remains as such.
6. Warm the above contents of the beaker to 40 – 45°C on a

low flame. Now, add 1% acetic acid solution drop wise with
stirring when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled water

and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk and Amul

milk.
Observation
9
 Volume of milk taken in each case = 20ml
 Weight of milk taken = W1g
 Weight of Casein isolate = W2 g
 Percentage of casein = [Weight of casein (W2)/Weight of
milk(W1)] * 100
S.NO. TYPE OF VOLUME WEIGHT WEIGHT PERCENTTAGE

MILK OF MILK OF OF OF CASEIN
(ml) MILK (g) CASEIN
(g)
1 Buffalo’s 20 23.09 0.632 2.73%

milk
2 Cow’s 20 35.66 0.55 1.64%

milk
3 Amul 20 21.06 0.576 2.37%

milk
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Result
1. Different samples of milk contain different percentage of

milk.
2. Highest percentage of casein is present in Buffalo’s milk.
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Application
1. In addition to being consumed in milk casein is used in

the manufacture of:
Adhesives, binders, protective coatings, plastics (such
as knife handles and knitting needles), fabrics, food
additives, and many other products.
2. It is commonly used by body builders as slow digesting

whey proteins and also as an extremely high source of
glutamine (post workout).
3. Another reason, it is used in bodybuilding is because of its
anti-catabolic effect, meaning that casein consumption
inhibits protein breakdown in the body. Casein is
frequently found in non-dairy substitutes to improve
consistency especially when melted.
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Precaution
1. Handle apparatus and chemicals carefully.

2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium sulphate solution
and wait some time for fat and casein to precipitate out.
5. Take the amount readings carefully with digital weighing
machine only.
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BIBLIOGRAPHY
BOOKS:
Comprehensive Practical Chemistry; Laxmi Publications
1. www.wikipedia.org
2. www.google.com
3. www.slideshare.com
18

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CENTRAL BOARD OF SECONDARY

CHEMISTRY INVESTIGATORY PROJECT

SUBMITTED BY: ADITI RATHORE

This is to certify that Aditi Rathore (Roll No: )

I would like to express my immense gratitude to my chemistry

Casein is the protein found in all mammals’ milk. Mammals

Average composition of milk from different sources is given

Casein in the most predominant protein in milk and is a mixed

Natural milk is an opaque white fluid Secreted by the mammary

However, when it is kept for long time at a temperature of 5

3. Add 20 ml saturated solution of ammonium sulphate slowly

4. Filter the above solution and transfer the precipitate in

5. Treat the above precipitate with 30 ml distilled water.

6. Warm the above contents of the beaker to 40 – 45°C on a

7. Filter the precipitated casein and wash with distilled water

8. Find the weight of dry precipitate.

9. Repeat the whole experiment with cow’s milk and Amul

S.NO. TYPE OF VOLUME WEIGHT WEIGHT PERCENTTAGE

1 Buffalo’s 20 23.09 0.632 2.73%

2 Cow’s 20 35.66 0.55 1.64%

3 Amul 20 21.06 0.576 2.37%

1. Different samples of milk contain different percentage of

1. In addition to being consumed in milk casein is used in

2. It is commonly used by body builders as slow digesting

1. Handle apparatus and chemicals carefully.

Comprehensive Practical Chemistry; Laxmi Publications

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