STUDY OF AMOUNT OF CASEIN IN

DIFFERENT SAMPLES OF MILK

AIM –
To study quantity of casein in different samples of milk.

APPARATUS AND CHEMICALS REQUIRED-

1. BEAKER (2)

2. FILTER PAPER

3. CONICAL FLASK (2)

4. TEST TUBE

5. TEST TUBE HOLDER

6. SPETULA
 7. GLASS ROD

8. SATURATED AMMONIUM SULPHATE

9. 1% ACETIC ACID

10. FUNNEL

11. DIFFERENT SAMPLES OF MILK

THEORY-

Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water.
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+-Caesinate +2CH3COOH(aq)-Caesein+(CHCOO)2Ca

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.

PROCEDURE-

1. Take a clean beaker, followed by putting 20 ml of cow’s milk into it and adding 20 ml of saturated
ammonium sulphate solution slowly and with stirring. Fat along with Casein will precipitate out.
2. Filter the newly formed solution and transfer it in another beaker. Add about 30 ml of water to the
precipitate. Only Casein dissolves in water forming milky solution leaving fat undissolved.

3. Heat the milky solution to about 40 degree and add 1% acetic acid solution drop-wise, when casein
get precipitated.

4. Filter the precipitate and keep it aside to dry .

5. Weigh the dry solid mass in a previously weighed watch glass.
6. Repeat the experiment with other samples of milk.

OBSERVATIONS -

Volume of milk taken in each case = 20 ml

S.no. Type of milk Amount of Percentage of

Casein ( In 20 casein
ml milk)

1. Cow 0.62 3.1 %

2. Goat 0.56 2.8 %

3. Buffalo 0.66 3.3 %

4. Powder 0 0%

RESULT –
Amount of Casein in different samples of milk has been studied systematically.

PRECAUTIONS –

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.