Study of

Quantity of
Casein
Present in
Various
Samples of
Milk

NAME-Pratibha
Saharan
CLASS-XII Sc. B
ROLL NO.SUBJECTCHEMISTRY
DATE OF SUBMISSION-

TEACHERS SIGN.REMARKS-

Certificate
This is certified that the
chemistry project report
entitled "A project on
the study of quantity of casein
in different samples of milk"
submitted for partial fulfillment
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.

Mr.Krishan
Dagar

(Lecturer in
chemistry)

Index
1.
2.
3.
4.
5.
6.

Introduction
Requirements
Procedure
Observation
Result and discussion
Bibliography

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 forms and as diary
product like butter, cheese etc.
Milk contains vitamins, proteins,
carbohydrates and the major milk
protein casein are found only in
milk and nowhere else in nature.
The Composition of casein in milk
is not constant. It depends upon
the source 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
charges on the outer
surface .

Requirements
250-ml. beaker
Filtrations flask
Measuring cylinder
Glass rod
Spatula
China dish
Dropper
Weight bore
Different samples of milk
10% acetic acid

Procedure
1.

2.

3.

4.

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 about
40 c.
Add to the warm mixture
drowse and with constant
stirring 10% acetic acid unit
the precipitation is completed.
Stir the mixture for another 10
minutes or till the precipitated
casein forms a large amorphous
mass.

5.
6.

7.

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 Milk
brand
No.

Amount
of
casein
found

% of
casei
n

1.

Saras

0.60

2.
3.

Pancham 0.65
rat
Amul
0.85

4.

Rath

3.00
%
3.25
%
4.20
%
3.70
%

0.75

Results and
discussion
Different samples of milk
contain different percent
of casein and the casein
contents in Amul brand
are appreciable. At present
Amul is the best brand of
milk available in the
market.

Bibliography
Laboratory manual in
chemistry Class XII by
B.Bhushan.
Advanced organic
practical chemistry for P.G.
Students & by O.P.
Aggarwal.