ACKNOWLEDGEMENT

I Akshay Barnwal of class 12 S4 am

extremely happy to present this project. It has
been a fruitful & great learning experience for
me to work on this project.
I feel great to thank my subject cum class
teacher Mrs. Neelam Singh from the bottom
of my heart for her kind guidance & judgment.
I would also like to thank the lab assistant
Mr.Samarjeet for his kind support in handling
the lab processes.
At last but not the least I would like to thank
my friends, my brother, my sister & my parents
for the physical & financial support which they
had provided me time to time.

Akshay Barnwal
12 S4
 SPECIAL THANKS
I would like to thank my extremely
kind & helpful chemistry teacher
Mrs. Neelam Singh who had been
supported us in completing this
project from time to time whenever
the need be.

I would also like to thank my

parents for their financial & kind
support.
 BIBLIOGRAPHY
I had completed this project with
the help of following sources:
I. Laboratory manual chemistry<APC>

II. Lab Manual chemistry<Comprehensive>

III. www.whymilk.com

IV. www.milkmagic.com

V. www.indianmilkproducts.com
STRUCTURE OF CASEIN MICELLE
AIM: TO Study the quantity of casein
present in different samples of milk.
REQUIREMENT

(A) Apparatus
250ml beakers
Funnel, glass rod
Porcelain dish
Chemical balances
Test tubes
Filtration flask
burner
(B) Chemicals
Different samples of milk
1% of acetic acid solution
Saturated ammonium sulphate solution
 IDENTIFICATION
Name: AKSHAY BARNWAL
Class: 12 S4
School: ST.ATULANAND CONVENT
SCHOOL
Session: 2010-11
Project: “Quantity of Casein in Different
Sample of
Milk”.
Submitted To: Mrs. NEELAM SINGH
Date of Submission:
 CERTIFICATION

This is to certify that Akshay

Barnwal of class 12 S4 has
completed his chemistry project on
“Quantity of Casein in different
samples of milk,” successfully under
the supervision & guidance of
deliberate & kind chemistry teacher
Mrs. Neelam Singh & her lab
assistant Mr. Samarjeet.
Signature
(Mrs. Neelam Singh)
P.G.T Chemistry
St. Atulanand Convent School

BENEFITS OF OPTIMUM CASEIN PROTEIN

At present time females are more conscious

of their figure. They go to gyms and take
exercises and weight trainings there. These are
not the only way outs to achieve success. They
are not serious about taking diets. They should
eat food at proper time. It helps to build their
muscles and remain healthy.
It is seen that women eat much of carbohydrates. They
should take foods having high protein. They have to avoid
eating much of red meat. Athletics require high protein
intake to compensate the loss of energy after high strained
work outs. Protein acts as supplements to their body
building programs. Optimum casein protein is very useful
for growth of muscles. Female should eat plenty of
vegetables which meet the requirement of animal proteins.
These animal proteins provide sufficient quantity of amino
acids. Now women eat less fat to avoid becoming fat. They
should not take saturated fats like junk foods and heavy oil.
It is not harmful if they take moderate amount of healthy
fat. Women go for low calorie intake for fear of gaining
fats.
 PROCEDURE
1) 200ml of milk sample was measured with help of
measuring cylinder & it was transferred to clean 500ml
beaker.
2)The volume of milk made to about 300ml water &
mixture was heated to about 313K.
3)10% acetic acid is added to warm the mixture with
constant stirring until the precipitation is completed.
4)The mixture was heated to another 2mins. Till
precipitated casein for a large amorphous mass.
5)The casein was filtered under section in Buchner
funnel.
6)It was washed thoroughly with water.
7) It was dried first between fold of filter paper &then in
air for 1-2 days.
8)Similarly, the amount of casein was determined for
other samples of milk.
9)Record the observation.
 PRECAUTIONS
 Press the casein with spatula during
filtration.
 Do not add excess of acid i.e. add such

amount of acid only required to do

complete precipitation.
➢Milk should not be allowed to stand too
long before using experiment.
➢ Use same volume of every sample for

experiment.
 OBSERVATION TABLE
SAMPLE NO. Wt. of casein Percentage of
obtained in casein
gms.
1.

2.

3.

RESULT:
.

Different samples of milk contain different

percent of casein by mass.
 INTRODUCTION
This Project includes experiments done for
detection of presence of casein in different
sample of milk of cow, buffalo & goat. It also
accounts the chemical reaction taking place in
between the protein & acid as to detect the
presence of casein. The protein casein exists
in milk as the calcium salts, calcium
casseinate. This has a complex structure &
form micelles. These micelles have a negative
charge on the outer surface. Therefore if an
acid is added to milk, all negative charge gets
neutralized & the precipitate comes out.

Ca (casinate) + 2CH3COOH(aq) →Casein

=2

+ (CH3COO2) Ca (aq)
Casein is not coagulated by heart. It
is precipitated by acids & by rennet
enzymes, a proteolytic enzyme
typically obtained from the stomach
of calves.
 CASEIN
Casein (from Latin caseus, "cheese") is the
predominant phosphoprotein (αS1, αS2, β, κ)
that accounts for nearly 80 percent of proteins
in cow milk and cheese. Milk-clotting proteases
act on the soluble portion of the caseins, K-
Casein, thus originating an unstable micellar
state that results in clot formation. When
coagulated with chymosin, casein is sometimes
called paracasein. Chymosin (EC 3.4.23.4) is
an aspartic protease that specifically
hydrolyzes the peptide bond in Phe105-Met106
of κ-casein and is considered to be the most
efficient protease for the cheese-making
industry (Rao et al., 1998). British terminology,
on the other hand, uses the term caseinogens
for the uncoagulated protein and casein for the
coagulated protein. As it exists in milk, it is a
salt of calcium. Casein is not coagulated by
heat. It is precipitated by acids and by rennet
enzymes, a proteolytic enzyme typically
obtained from the stomachs of calves. The
enzyme trypsin can hydrolyze off a
phosphate-containing peptone. It is used to
form a type of organic adhesive.[1]

CASEIN FREE DIET

Casein has a molecular structure that is quite
similar to that of gluten. Thus, some gluten-
free diets are combined with casein-free diets
and referred to as a gluten-free, casein-free
diet. Casein is often listed as sodium caseinate,
calcium caseinate or milk protein. These are
often found in energy bars, drinks, and
packaged goods. A small fraction of the
population is allergic to casein.
How you should use Casein protein.
As previously mentioned, micellar casein is best used in
conjunction with whey. Because casein is slow digesting,
it’s not suitable for post workout. For post workout shakes,
stick to whey. The best time to use casein protein is before
bed and during the day. Casein is known as “night time”
protein, as many strength athletes and bodybuilders use it
before bed. Casein is also great for meal replacements,
where it can be mixed with complex carbs and essential oils
for a nutritious shake
Importance of slow release protein at
night.
Bodybuilders know the importance of nutrition frequency,
and they also know that the majority of muscle repairing
and rebuilding takes place during sleep. For optimal muscle
recovery, the body needs a constant supply of nutrients, and
most importantly, protein. When taken before bed, whey
protein will be absorbed within about 45

HEALTH ISSUES
Possible Cancer Link
Casein has been implicated very strongly as a carcinogenic
compound according to The China Study by T.Colin
Campbell. Also mentioned is the incidence of higher cancer
rates in countries that consume more dairy products,
specifically cheese, which has more than 10 times the
casein density of milk. The book overviews many previous
studies of the effects of animal fats,& builds a strong case
for the possibility of a correlation between a diet containing
excess amounts of fat & the development of cancer. The
authors admit freely that the book is controversial, but
maintain that they are only presenting the conclusions of
the studies. Others have noted that the studies discussed in
the China Study do not conclude what Campbell claims &
caution, Campbell consistently presents only half the story-
at-best through the duration of the book.
 INDEX
 INTRODUCTION
 OBJECT
 APPARATUS REQUIRED
 CHEMICALS REQUIRED
 THEORY
 PROCEDURE
 OBSERVATION
 PRECAUTION
 CONCLUSION
 SPECIAL THANKS
 BIBLIOGRAPHY