ABHYUDAY SCHOOL,

KAWARDHA-491995
ALL India senior school certificate
EXAMINATION
(AISSCE) 2019-20
A PROJECT ON
“To study quantity of casein in different

samples of milk.”

A PROJECT REPORT:
NAME: ………………………………………......
ROLL.NO: ………………………………….
CLASS: 12TH
UNDER THE GUIDANCE OF Mr. RIKU SAHU
 Certificate
This is to certify that miss/master ……………………………………………Roll
no…………………………....student of class 12th of ABHYUDAY SCHOOL has
satisfactorily completed the project in chemistry with the title
”To study quantity of casein in different samples of milk.”
as a part of course completion in pursuance of AISSCE – 2019-20.

This project is original in conceptualization &has been executed by

him/her under the guidance of Mr. RIKU SAHU.

Teacher’s Signature Principal’s Signature

Examiner’s Signature School Stamp

 Acknowledgement
out their work successfully. It is a genuine pleasure to express my deep
sense of thanks gratitude to my mentor, philosopher and guide teacher
Mr.RIKU SAHU. His dedication and keen interest above all his over
whelming attitude to help his student has been solely and mainly
responsible for completing my work. His timely advise, meticulous
scrutiny, scholarly advice and scientific approach have helped me to a
very great extent to accomplish this task.

I owe a deep sense of gratitude to Mrs. VEDULA SHOBHA, Principal of

Abhyuday School, Kawardha for her keen interest on me at every stage of
my project. His prompt inspiration timely suggestions with kindness
enthusiasm and dynamism have enable me to complete my project.
I thank profusely all the staff of Abhyuday School, Kawardha for their kind
help and co-operation throughout my study period.
I take this opportunity to express my greatest to my parents for their co-
operation, understanding and constant encouragement. Which were the
sustaining factor in carrying

Student Signature
 CONTENTS
Sl.No. Content Page no.
1 Aim 01
2 Apparatus and chemical required 02
3 Theory 03-04
4 Procedure 05
5 Observation 06
6 Result 07
7 Precautions 08
8. Bibliography 09
AIM –

To study quantity of casein in different samples of milk.

APPARATUS AND CHEMICALS REQAUIRED-

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

2. Goat

3. Buffalo

4. Powder
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.
Bibliography-

 Laboratory manual chemistry class -xii

 Google assistant
 http://www.slideshare.net/amount- of-casein- in-milk