MONISH CHEMITRY PROJECT

Department Of Chemistry
Project Report 2024-2025

Study of quantity of casein present in different samples of milk
VIVEKANADA VISION SENIOR SECONDARY SCHOOL

KATCHUR
GUIDED BY
Mr. Anoop P George
PGT Chemistry
MSc. Chemistry, B.Ed
DONE BY - Monish R
Roll No -
CERTIFICATE
I hereby certify that this is a bona-fide report of project work
done by MONISH R of XII, Vivekananda Vision Senior
Secondary school, Katchur, Thiruvallur District, Tamil Nadu
under my supervision during the academic year 2024-2025.
Place………………
Date……………….
Mr. Anoop P George
PGT Chemistry
Msc. Chemistry , B.Ed
Vivekanada Vision Senior

Secondary School, Katchur
This is to certify that, MONISH R Roll No……………

has submitted this project for practical examination of
AISSCE 2024-2025
Date…………...
Signature of Principal:…………….
Internal Examiner:………………...
Examiner in charge:……………….
ACKNOWLEDGEMENT
This is to acknowledge that this investigatory project

would not have been successful without the help of that
are mentioned below.
Project so at the onset of very great thanks to our
respected subject teacher Mr. Anoop George (PGT
Chemistry, Msc. Chemistry, B.Ed) without his
guidance this investigatory project would not have been
possible. Lastly, I would like to thank our parents who
really helped us in each and every movement, friends
and everyone who is directly or indirectly associated
with the completion of this investigatory project of
chemistry.
DONE BY
MONISH R
INDEX
1. Introduction
2. Theory
3. Aim
4. Requirements
5. Procedure
6. Observations
7. Conclusions
8. Bibiliography
Introduction
Milk is a white fluid secreted by the mammary

glands of living 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 82.6 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.
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 40oC 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
Sample No. Source % of Casein
Protein
1. Cow Milk 0.60 3.00
2. Goat Milk 0.65 3.25
3. Buffalo Milk 0.85 4.20
4. Amul Milk 0.75 3.88
CONCLUSION
Different samples of milk contain different percentage of Casein.

BIBLIOGRAPHY
 Comprehensive Practical Chemistry Class-12; Laxmi

Publications.
 Advanced Organic Practical Chemistry; By O.P. Aggarwal

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Department Of Chemistry

Project Report 2024-2025

VIVEKANADA VISION SENIOR SECONDARY SCHOOL

Vivekanada Vision Senior

This is to certify that, MONISH R Roll No……………

This is to acknowledge that this investigatory project

Milk is a white fluid secreted by the mammary

Average composition of milk from different sources is given

Source Water Mineral Protein Fats Carbohydrates

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 82.6 0.9 5.5 6.5 4.5

To study the quantity of Casein in different samples of milk.

1. A clean dry beaker has been taken, followed by putting 20 ml

Different samples of milk contain different percentage of Casein.

 Comprehensive Practical Chemistry Class-12; Laxmi

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