Chemistry Project Class XII

VENUS PUBLIC SCHOOL
CHEMISTRY
INVESTIGATORY
PROJECT FILE
STUDY OF QUANTITY OF CASEIN PRESENT IN
DIFFERENT SAMPLES OF MILK
Submitted by: Rahul Dhakar

Class: XII
Under Guidance of: Mrs. Abha Ma’am
TOPIC
STUDY OF
QUANTITY OF
CASEIN
PRESENT IN
DIFFERENT
SAMPLES OF
MILK
CERTIFICATE
This is to certify that,Rahul Dhakar, a

student of Venus Public School has
submitted the chemistry project report
entitled “Study of Quantity of Casein
content in different samples of milk” for
class XII practical examination of the
Central Board of Secondary Education in
the year 2022-2023. It is further certified
that this project is the individual work of
the student.
Date:
ACKNOWLEDGEMENT
I wish to express my deep gratitude and

sincere thanks to the Principal, Venus
Public School , Gwalior for her
encouragement and for all the facilities that
she provided for this project work. I
sincerely appreciate this magnanimity by
taking me into his fold for which I shall
remain indebted to his. I extend my hearty
thanks to Mrs.Abha Kushwah , chemistry
teacher, who guided me to the successful
completion of this project. I take this
opportunity to express my deep sense of
gratitude for her invaluable guidance,
constant encouragement, constructive
comments, sympathetic attitude and
immense motivation, which has sustained
my efforts at all stages of this project
work.
I can’t forget to offer my sincere thanks to my
family who helped me to carry out this project
work successfully & for their valuable advice
& support, which I received from them
time to time
INDEX
1. Introduction
2. Theory
3. Aim
4. Requirements
5. Procedure
6. Observations
7. Conclusions
8. Bibliography
Introduction
Milk is a white fluid secreted by the mammary glands of livin g organisms. It is
the food of exceptional inters probability. Milk is also known to contain all sorts
of micronutrients essential for the body of an organism. The major milk protein
casein is found only in milk and nowhere in the world. The composition of
casein is not constant and depends upon the source of milk.
Average composition of milk from different sources is given below:
Source Water(%) Mineral(%) Protein(%) Fats(%) Carbohydrates(%)

of Milk
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Sheep 87.6 0.9 5.5 6.5 4.5
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.
Ca 2 +-Caseinate +2CH 3 COOH(aq) Caesin+(CH 3 COO) 2 Ca

THEORY
Natural milk is an opaque white fluid Secreted by the
mammary glands of Female mammals. 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
condition casein of milk starts separating out as a
precipitate. When the acidity in milk is sufficient and
temperature is around 36 degree, it forms semi-
solid mass, called curd.
AIM
To study the quantity of Casein in
different samples of milk.
REQUIREMENTS
 Beakers(250 ml)
 Filtration Flasks
 Measuring Cylinders
 Glass rod
 Spatula
 China Dish
 Dropper
 Weight Bore
 Different samples of Milk
 10% Acetic Acid
PROCEDURE
1. A clean dry beaker has been taken, 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 was
precipitate out.
2. The solution was filtered and transferred the
precipitates in another beaker. Added
about 30 ml of water to the precipitate.
Only Casein dissolves in water forming
milky solution leaving fat undissolved.
3. The milky solution was heated to about 40 o C

and add 10% acetic acid solution drop-wise,
when casein got precipitated.
4. Filtered the precipitate, washed with

water and the precipitate was allowed to
dry.
5. Weighed the dry solid mass in a previously

weighed watch glass.
6. The experiment was repeated with other

samples of milk.
OBSERVATIONS
Content of
Sampl Source % of
e No. Protein Casein
1. Cow Milk 0.60 3.00
2. Goat Milk 0.65 3.25
3. Buffalo 0.85 4.20
Milk
4. Amul Milk 0.75 3.88
CONCLUSION
Different samples of milk contain different

percentage of Casein.
BIBLIOGRAPHY
 https://en.wikipedia.org
 NCERT Textbook Class XII
 www.google.com
 Lab Mannual

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VENUS PUBLIC SCHOOL

Submitted by: Rahul Dhakar

This is to certify that,Rahul Dhakar, a

I wish to express my deep gratitude and

Average composition of milk from different sources is given below:

Source Water(%) Mineral(%) Protein(%) Fats(%) Carbohydrates(%)

Casein is a major protein constituent in milk & is a mixed phosphor-

Ca 2 +-Caseinate +2CH 3 COOH(aq) Caesin+(CH 3 COO) 2 Ca

3. The milky solution was heated to about 40 o C

4. Filtered the precipitate, washed with

5. Weighed the dry solid mass in a previously

6. The experiment was repeated with other

Different samples of milk contain different

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