Chemistry Project Report on Study of Quantity of Casein Present in Various Sampl

es of Milk

Submitted by:
Student of XII-Science (Chemistry)

Submitted to :
Lecturer in Chemistry
Sr. Sec. School
Index
(a)
(b)
(c)
(d)
(e)
(f)

Introduction
Requirements
Procedure
Observation
Result and discussion
Bibliography

Certificate
This is certified that the chemistry project report entitled "A project on the s
tudy of quantity of casein in different samples of milk" submitted for partial f
ulfillment of XII Sc. Practical examination in the subject of Chemistry embodies
a record of original study carried out by student under my Supervision.
This project in my opinion is completed and is suitable for presentation.
Lecturer in Chemistry.
Introduction
Milk is a white liquid secreted by the mammary glands of female cows, buffaloes
etc. It is a food of exceptional inters probability. Milk is the most nutritious
food found in nature. That is why it is widely consumed both in its natural for
ms and as diary product like butter, cheese etc.
Milk contains Vitamins, Proteins, Carbohydrates and the major milk protein casei
n are found only in milk and nowhere else in nature. The Composition of casein i
n milk is not constant. It depends upon the Sources of Milk.
Theory
The Protein, Casein, Existent, Milk as the calcium salt, calcium casein etc. The
salt has a complex structure and form micelles. These micelles have negative ch
arges on the outer surface.
Requirements :
250-ml. beaker, filtrations flask, measuring cylinder, glass rod, spatula, china
dish, dropper, and weight bore, different samples of milk, 10% acetic acid.
Procedure :

Measure 20-ml, of a milk sample with the help of measuring cylinder and transfer
into a clean 250ml. beaker.
Make the volume of milk to about 35ml, by adding water and warm the mixture to a
bout 40 c.
Add to the warm mixture drowse and with constant stirring 10% acetic acid unit t
he precipitation is completed.
Stir the mixture for another 10 minutes or till the precipitated casein forms a
large amorphous mass.
Filter the casein precipitate.
Wash thoroughly with water, dry foils between folds of filter paper and then in
air for 1-2 days weight the dry solid so obtained.
Similarly, determine the amount of casein in other samples of milk.

Observation :
Volume of Milk Taken in each case = 20ml.
Sample No.
Quality of Milk Weight of casein
percentage of casein
1.
SARAS 0.60
3.00%
2
PANCHAMRAT
0.65
3.25%
3.
AMUL
0.85
4.20%
4.
RATH
0.75
3.70
Therefore if an acid is added to milk the negative charge are neutralized and th
e neutral protein precipitated out.
Ca+2 (casemated) +2 CH3 COOH (aq)
Casein + (CH3 COO)2 Ca
Results and Discussion :
Different samples of milk contain different percent of casein and the casein con
tents in maul brand are appreciable. At present amul is the best brand of milk a
vailable in the market.