Casein

INTRODUCTION
ABSTRACT OF REPORT
 Milk is the best and cheapest source of
nutrition and an article of daily diet,
easily accepted and used by all the age
groups in rural as well as in urban
areas.
 Although slightly varies in composition
and properties, the milk of different
species contain the same constitution
in general. On average, milk is made up
of 87.4%water and 12.6%milk solids
(3.7%fat, 8.9% milk solids-not-fat).
 The milk solids-not-fat contain
protein(3.4%), lactose (4.8%), and
minerals(0.70%). Milk fat often called
“butter fat” is commercially, the most
valuable constituent of milk.
 It is also of great importance from the
standpoint of the food value of the milk.
 The protein of milk is not a single
compound but include two major
proteins and a small quantities of
others. Between them casein constitute
about 80% of the total and lacto
albumin 18%. A third protein
recognized as present in milk is lacto
globulin. It is present in very small
amounts, probably about 0.05 to
0.07%.
CONTENTS
 Aim
 Requirements
 Theory
 Benefits of casein protein
 Procedure
 Observations
 Conclusion
 Bibliography
AIM
To Study The Quantity Of

Caesin Present In Different
Samples Of Milk
REQUIREMENTS
 Beaker(250ml)
 Filter paper
 Glass rod
 Weight Box
 Filtration flask
 Buchner Funnel
 Test tubes
 Porcelain dish
 Different samples of milk
 1% acetic acid solution
 Ammonium sulphate
solution
THEORY
What is casein protein?
Casein is a phosphoprotein which has

phosphate groups attached to some of the
amino acids side chains. These are
attached mainly to the hydroxyl groups of
the serine and threonine moieties.
Actually, casein is a mixture of at least
three similar proteins, which differ
primarily in molecular weight and amount
of phosphorus they contain(number of
phosphate groups).Casein exists in milk as
the calcium salt, calcium caseinate.
The pH of milk is about 6.6; therefore
casein has a negatively charge at this pH
and is solubilized as salt. If acid is added
to milk, the negative charges on the outer
surface of the micelle are neutralized (the
phosphate groups are protonated) and
the neutral protein precipitates:
Ca2+Caseinate+2 HCl ——>Casien +CaCl2
Casein has isoelectric pH of about 4.7cm
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.
BENEFITS OF CESEIN PROTEIN
1. Casein is a Slow Digesting Protein
Casein is a slow digesting protein. Casein clots
in stomach, forming large globules of protein.
This slows down the rate of the gastric
emptying, meaning amino acids in casein enter
the bloodstream at a sustained rate.
B. Helps Promote Colon Health

In a study performed out of Australia, researched
investigated the health benefits of various proteins
and found that diary proteins promote colon health
better than meat and soy. This process to be yet
another reason why you should strongly consider
adding casein protein to your daily intake.
2. Casein for building Muscle, Strength and Recovery
Protein has been shown in case of scientific
studies to increase protein synthesis and the
development of lean muscle mass. During a
workout in order to make progress muscle
fibres must be torn and repaired. Through
providing an extensive. Branched chain amino
acids profile, including leucine, iso leucine and
valine, casein allows for the repair and recovery
of muscle fibres which cannot only decrease
muscle soreness, but also helps you achieve
your goals at a quicker rate.
3. Casein for Bones and Teeth

Studies have shown that casein consumption
van help boost teeth enamed, helping to reduce
acid erosion.
PROCEDURE
1. A clean dry beaker has been taken, followed by
putting 20ml of milk into it adding 20ml of
saturated ammonium sulphate solutions
slowly and with stirring. Fat along with casein
was precipitate out.
2. The solution was filtered and transferred the
precipitate in another beaker. Added about
30ml 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˚and
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 solid mass in a previously
weighed watch glass.
6. The experiment was repeated with other
samples of milk.
CONCLUSION
The BUFFALO milk has highest

value of dried solid mass i.e, the
composition of Casein is highest
in the sample of BUFFALO milk.
REFERENCES /
BIBLIOGRAPHY
 Wikipedia
 Encyclopedia
 Icbse.nic.in
 Practical chemistry Book
BIBLIOGRAPHY
o www.wikipedia
o www.encyclopedia
o www.casein.pro.com
o www.sciencejournals.com
o www.icar.nic.in
o www.zetascience.com
o www.scribd.com
OBSERVATIONS
S.NO TYPE OF VOLUME WEIGHT PERCENTAGE
OF
MILK OF OF CASEIN
CASEIN
MILK (g)
(ml)
1 BUFFALO 20 0.85 4.25%
2 COW 20 0.60 3.00%

3 GOAT 20 0.55 2.75%

Casein

Uploaded by

Casein

Uploaded by

INTRODUCTION

To Study The Quantity Of

Casein is a phosphoprotein which has

B. Helps Promote Colon Health

3. Casein for Bones and Teeth

The BUFFALO milk has highest

2 COW 20 0.60 3.00%

You might also like