“study of quantity of casein present in different

sample s of milk”

Submitted By: Under guidance

MR. RANJEET TRIPATHI

LECTURER IN CHEMISTRY

CENTRAL ACADEMY
CERTIFICATE OF GUIDANCE

This is to certify that “HARSH KUMAR AGRAHARI”

of class XII(B) central academy senior secondary
school , Gorakhpur worked on the project entitled
“STUDY OF QUANTITY OF CASEIN IN DIFFERENT
SAMPLES OF MILK” feel pleasure to state that he
has shown full dedication and sincerity during the
process of completion . I wish all the best for his
bright future.

Mr.RANJEET TRIPATHI

CENTRAL ACADEMY, GORAKHPUR

 ACKNOWLEDGEMENT

I wish to regard my deep sense of gratitude to my

Teacher Mr. RANJEET TRIPATHI for suggesting the
project and Supervision my working. I am grateful to the
respected principal for providing lab facilities for
carrying out the working. I am also very thankful to my
friends who offered me great helping hand completing
this project. Last but not the least I would like to extent
my heartiest thanks to the lab incharge.
HARSH KUMAR AGRAHARI

CLASS: XII(B)
Index:
 Introduction

 Requirements

 Procedure

 Observation

 Result and discussion

 Introduction
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 colestrum, which carries the
mother's antibodies to its young and can reduce the
risk of many diseases. It contains many other
nutrients[1] including protein and lactose. Interspecies
consumption of milk is not uncommon, particularly
among humans, many of whom consume the milk of
other mammals.
THEORY-

The protein,casein,existent,milk as the

calcium salt,calcium casein etc. The salt ha a
complex structure and form micelles. These
micelles have negative charges 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-

1. Measure 20-ml, of a milk sample with the help of

measuring cylinder and transfer into a clean 250ml.
beaker.
2. Make the volume of milk to about 35ml, by adding
water and warm the mixture to about 40 c.
3. Add to the warm mixture drowse and with constant
stirring 10% acetic acid unit the precipitation is
completed.
4. Stir the mixture for another 10 minutes or till the
precipitated casein forms a large amorphous mass.
5. Filter the casein precipitate.
6. 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.
7. Similarly, determine the amount of casein in other
samples of milk.
 Observation-

Volume of Milk Taken in each case = 20ml.

percentage of
Sample No. Quality of Milk Weight of casein
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 the neutral protein precipitated out.

Ca+2 (casemated)+2CH3 COOH(aq) Casein + (CH3 COO)2 Ca

Result and Discussion-

Different samples of milk contain

different percent of casein and the
casein contents in maul brand are
appreciable. At present amul is the best
brand of milk available in the market.
 Bibliography

 Internet Source : www.google.com

 www.icbse.com
 www.wikipedia.com,

BOOK
NCERT,
HC SRIVASTAVA