Chemistry Investigatory

KENDRIYA VIDYALAYA DGQA CHENNAI
1ST MAIN RD, B.V. NAGAR, NANGANALLUR, CHENNAI, TAMIL NADU

600061
CHEMISTRY INVESTIGATORY
PROJECT
STUDY OF QUANTITY OF CASEIN PRESENT IN

DIFFERENT MILK SAMPLES
NAME: ISHIKKA
CLASS & SEC: XII-A
ROLL NO. /REG.NO:
ACADEMIC YEAR: 2023-2024
Page 1 of 12
CERTIFICATE
This is to certify that ISHIKKA of class XII A has satisfactorily

completed his project " STUDY OF QUANTITY OF CASEIN
PRESENT IN DIFFERENT MILK SAMPLES” under the guidance
of MRS. JOANSANTHI PGT(chemistry) in the academic year 2023-
2024.
Principal Teacher-in-charge
Internal examiner External examiner
Page 2 of 12
ACKNOWLEDGEMENT
I would like to take this opportunity to express special

gratitude to my Chemistry teacher Mrs. Joan Santhi
mam as well as to our Principal Mrs. Valarmathi mam
who gave me the wonderful opportunity to do this
Chemistry investigatory project on the topic “STUDY
OF QUANTITY OF CASEIN PRESENT IN
DIFFERENT MILK SAMPLES”.
I am really grateful for the opportunity to do this project
and it has helped me improve my research skills. I
would also like to thank my family and friends for
constantly encouraging me during the project, which I
could not have completed without their support.
Page 3 of 12
INDEX
SR NO. CONTENTS PAGE NO
1 CERTIFICATE 3
2 ACKNOWLEDGEMENT 4
3 INTRODUCTION 5-6
4 EXPERIMENT 7
5 PROCEDURE 8
6 OBSERVATION 9
7 RESULT AND CONCLUSION 10
8 BIBILIOGRAPHY 11
Page 4 of 12
AIM:
STUDY OF QUANTITY OF CASEIN

PRESENT IN DIFFERENT MILK
SAMPLES
INTRODUCTION
Page 5 of 12
WHAT IS CASEIN?
Casein is the protein found in all mammals’ milk. Mammals include cow,
goat, sheep, yak, buffalo, camel and humans.
Milk is a complete diet as it contains minerals, vitamins, proteins, Carbohydrates, Fats
And Water . Average composition of milk from different sources is given below:
SOURCE WATER% MINERAL% PROTEIN FAT% CARBOHYDRATE%

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 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.9 4.5
Casein in the most predominant protein in milk and is a mixed phosphor

protein. Casein has a isoelectric pH of about 4.7 can be easily separated around this
isoelectric pH. It readily dissolves in dilute acids and alkalis.
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.
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
Page 6 of 12
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 degrees, it forms curd.
APPLICATIONS:
In addition to being consumed in milk casein is used in the manufacture of

adhesives, binders, protective coatings, plastics (such as knife handles and knitting
needles), fabrics, food additives, and many other products. It is commonly used by
body builders as slow digesting whey proteins and also as an extremely high source of
glutamine (post workout). Another reason, it is used in bodybuilding is because of its
anti-catabolic effect, meaning that casein consumption inhibits protein breakdown in
the body. Casein is frequently found in non-dairy substitutes to improve consistency
especially when melted.
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EXPERIMENT
AIM:
To study quantity of casein in different samples of milk.
APPARATUS REQUIRED:
Funnel, funnel stand, glass rod, filter paper, weight box, test tubes, pestle and mortar
CHEMICALS REQUIRED:
(i) Different samples of milk.
(ii) Saturated ammonium sulphate solution.
(iii) 1 % acetic acid solution.
THEORY:
Milk contains 3% to 4% casein suspended in water in colloidal form. It is precipitated
in weakly acidic medium
Page 8 of 12
PROCEDURE:
1. Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of buffalo’s milk in 250 ml beaker and find its weight.
3. Add 20 ml saturated solution of ammonium sulphate slowly with stirring. Fat and
casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in another beaker.
5. Treat the above precipitate with 30 ml distilled water. Casein dissolves forming milky
solution whereas fat remains as such.
6. Warm the above contents of the beaker to 40 – 45°C on a low flame. Now, add 1%
acetic acid solution drop wise with stirring when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled water and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s milk and sheep’s milk.
Page 9 of 12
OBSERVATION:
Volume of milk taken in each case = 20ML
Weight of milk taken = W1g
Weight of Casein isolated = W2g
Percentage of casein = weight of casein * 100

weight of milk
SL TYPE OF VOLUME WEIGHT WEIGHT OF PERCENTAGE

NO. MILK OF MILK OF MILK CASEIN OF CASEIN %
TAKEN (ML) (GM) (GM)
1. BUFFALO’S 20 ml 23.09 0.632 2.73%

MILK
2. COW’S 20 ml 35.66 0.55 1.64%

MILK
3. GOAT’S 20 ml 23.09 0.77 1.67%

MILK
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RESULT:
(i) Different Samples of milk contains different percentage of casein
(ii) Highest percentage of casein is present in Goat’s milk
PRECAUTION:
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.
Page 11 of 12
BIBLIOGRAPHY
 www.zetascience.com
 www.sciencejournals.com
 www.wikipedia.com
 www.icar.nic.in
Page 12 of 12

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KENDRIYA VIDYALAYA DGQA CHENNAI

1ST MAIN RD, B.V. NAGAR, NANGANALLUR, CHENNAI, TAMIL NADU

STUDY OF QUANTITY OF CASEIN PRESENT IN

This is to certify that ISHIKKA of class XII A has satisfactorily

Internal examiner External examiner

I would like to take this opportunity to express special

SR NO. CONTENTS PAGE NO

STUDY OF QUANTITY OF CASEIN

SOURCE WATER% MINERAL% PROTEIN FAT% CARBOHYDRATE%

Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9

Goat 87 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.9 4.5

Casein in the most predominant protein in milk and is a mixed phosphor

Natural milk is an opaque white fluid Secreted by the mammary glands of

In addition to being consumed in milk casein is used in the manufacture of

2. Take 20 ml of buffalo’s milk in 250 ml beaker and find its weight.

8. Find the weight of dry precipitate.

Volume of milk taken in each case = 20ML

Weight of milk taken = W1g

Weight of Casein isolated = W2g

Percentage of casein = weight of casein * 100

SL TYPE OF VOLUME WEIGHT WEIGHT OF PERCENTAGE

1. BUFFALO’S 20 ml 23.09 0.632 2.73%

2. COW’S 20 ml 35.66 0.55 1.64%

3. GOAT’S 20 ml 23.09 0.77 1.67%

(i) Different Samples of milk contains different percentage of casein

(ii) Highest percentage of casein is present in Goat’s milk

1. Handle apparatus and chemicals carefully.

2. Add ammonium sulphate solution very slowly.

3. Stir milk while adding chemicals.

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