VELAMMAL VIDHYASHRAM

SURAPET

CHEMISTRY INVESTIGATORY PROJECT

(SSCE-2023-2024)
ON
Quantity of Presence of Casein in Different Milk Samples

NAME: BAVANA.A
CLASS: 12A1
REGISTER NUMBER:
 CERTIFICATE

This is to certify that this Chemistry investigatory project on the topic "Quantity of
Presence of Casein in Different Milk Samples" has been successfully completed
by BAVANA A a student of class XII A1 in partial fulfillment of SSCE, CBSE,
New Delhi for the academic year 2023– 2024.

Teacher in-charge

Signature of External Examiner Signature of Internal Examiner

Signature of the Principal

 ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many people have

helped me . So I am utilizing this opportunity to thank all the people
who have been concerned with my project.

Then I would like to thank our Principal for his continuous support and
our Chemistry teacher Mrs.K.Sri Devi whose whole hearted guidance
helped me to patch this project and make it full proof success. The
suggestions and instructions given by them served as the major
contribution to the completion of this project.

Then I would like to thank my parents who have helped me with their
valuable suggestions and guidance, which has been helpful in various
phases of the completion of this project.

Last but not the least I would like to thank my classmates who have
helped me a lot.
 INDEX
SNO TOPIC PAGE NO
1 INTRODUCTION 1

2 COMPOSITION OF MILK 2

3 CASEIN 4

4 USES OF CASEIN 6

5 EXPERIMENT TO EXTRACT CASEIN 8

FROM MILK

6 RESULT 10

7 PRECAUTIONS 10
 INTRODUCTION:

Nature's precious elixir of life! Milk, an integral part of human history for
thousands of years, has been cherished for its nourishing properties and
delightful taste. As one of the most versatile and widely consumed beverages
globally, milk holds a special place in the hearts of people of all ages and
cultures.

Derived from various animals such as cows, goats, sheep, and even camels,
milk has evolved to become an essential component of our diets, providing
essential nutrients that contribute to our overall well-being. Its unique
composition boasts a rich blend of proteins, vitamins, minerals, and fats, making
it an excellent source of energy and sustenance.

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Beyond its nutritional value, milk plays a central role in our daily lives, making
appearances in a myriad of culinary creations, from decadent desserts to
wholesome breakfast options. It serves as the base for numerous dairy products
like butter, cheese, yoghurt, and cream, enriching our gastronomic experiences
with its creamy texture and pleasant taste.

COMPOSITION:

Milk is a highly complex and nutritious liquid that serves as the primary source
of nourishment for newborn mammals. It is produced by female mammals,
typically in mammary glands, to feed their offspring. While milk composition
can vary slightly among different mammal species, cow's milk is the most

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commonly consumed by humans and will be the focus of this composition
overview.

The composition of cow's milk can be broadly categorised into five main
components: water, proteins, fats, carbohydrates, and various vitamins and
minerals. Here's a closer look at each of these components:

1. Water: The largest component of milk is water, making up about 87% to 89%
of its overall composition. This high water content provides milk with its
characteristic liquid form and helps maintain proper hydration in the body.

2. Proteins: Milk contains two primary types of proteins: casein and whey.
Casein makes up about 80% of the total protein content in milk, while whey
accounts for the remaining 20%. These proteins are considered high-quality
proteins, containing all essential amino acids necessary for human growth and
development.

3. Fats: The fat content in milk contributes to its creamy texture and provides a
concentrated source of energy. The majority of milk's fat is in the form of
triglycerides, consisting of fatty acids like saturated, monounsaturated, and
polyunsaturated fats. The fat content can vary depending on factors such as the
breed of the cow and its diet.

4. Carbohydrates: The main carbohydrate in milk is lactose, a type of sugar

composed of glucose and galactose. Lactose provides a natural sweet taste to
milk and serves as an essential source of energy, especially for infants.

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5. Vitamins and Minerals: Milk is rich in vitamins and minerals that play crucial
roles in maintaining various bodily functions. It is an excellent source of
calcium, phosphorus, potassium, and vitamins such as vitamin D, vitamin A,
vitamin B12, and riboflavin.

Additionally, milk also contains other bioactive compounds like

immunoglobulins, enzymes, and growth factors, which contribute to its
immune-boosting properties and overall health benefits.

It is worth noting that there are different types of milk available, such as whole
milk (with higher fat content), reduced-fat milk (2% milk), low-fat milk (1%
milk), and skim milk (non-fat milk). These variations are achieved by adjusting
the fat content while preserving the other essential nutrients.

Overall, milk's remarkable composition makes it a powerhouse of nutrition,

making it an indispensable part of a balanced diet, promoting healthy growth
and development, and supporting overall well-being for people of all ages.

CASEIN:

Casein is a type of protein found in milk and is one of the main components of
the protein content in milk. It accounts for approximately 80% of the total
protein in cow's milk and is an essential part of the nutritional composition of
dairy products.

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Casein is unique because it is a complete protein, meaning it contains all
essential amino acids required by the human body. These amino acids play
crucial roles in various bodily functions, such as tissue repair, enzyme
production, and immune system support.

When milk is left to curdle or coagulate, it is the casein proteins that form the
basis of the curds, separating from the whey component. This separation process
is often used in cheese-making, where curds are further processed to create
various types of cheese.

Casein protein is not only present in cow's milk but also in the milk of other
mammals, such as goats, sheep, and buffalo. It is a valuable protein source for
human consumption and is used in various food products and supplements due
to its favourable nutritional profile.

STRUCTURE OF CASEIN :

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USES OF CASEIN :
Casein, a protein found in milk and dairy products, has several important uses in
various industries:

1. **Food Industry:** Casein is commonly used in the food industry for its
unique properties. It is a key ingredient in cheese production, where it helps
form the curd during coagulation. Casein can also be used in processed foods
like coffee creamers, ice cream, and whipped toppings to provide a creamy
texture and improve stability.

2. **Nutritional Supplements:** Casein is a popular protein source for

nutritional supplements, especially among athletes and bodybuilders. It is a
slow-digesting protein, making it suitable for sustained protein release
throughout the day or night. This can aid in muscle recovery and growth.

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3. **Pharmaceuticals:** Casein is used in the pharmaceutical industry as a
binding agent in tablets and capsules. It helps hold the active ingredients
together, ensuring proper drug delivery.

4. **Paints and Adhesives:** Casein-based paints and adhesives have been used
for centuries. Casein-based paints are known for their matte finish and
long-lasting qualities. Casein glue is used for woodworking and bookbinding
due to its strong adhesive properties.

5. **Paper and Textiles:** Casein can be used in the production of paper

coatings and sizing agents to improve printability and quality. It is also used in
the textile industry to size fibres and improve dye retention.

6. **Art Conservation:** Casein is used in the restoration and conservation of

paintings and artworks. It is used as a binding medium for pigments in the
creation of tempera paints and for repairing damaged artwork.

7. **Personal Care Products:** Casein can be found in cosmetic and personal

care products, including shampoos, conditioners, and creams, where it can help
improve product texture and moisturising properties.

8. **Industrial Applications:** Casein is utilised in various industrial processes,

such as in the manufacturing of plastic, to improve its properties, including
tensile strength and durability.

In summary, casein's versatility and unique properties make it a valuable

ingredient in a wide range of industries, from food and nutrition to
pharmaceuticals, art, and industrial applications.

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 EXPERIMENT TO EXTRACT CASEIN:

AIM:

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

THEORY:
Milk contains 3 to 4% casein suspended in water in the colloidal form. It is
precipitated in a weakly acidic medium.

The isoelectric point of casein is 4.7. The purified protein is water insoluble.
While it is also insoluble in neutral salt solutions, it is readily dispersible in
dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate.

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.

PROCEDURE:
1. Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of coconut milk in a 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.

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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 aavin orange milk, aavin purple milk,and
oat milk.

OBSERVATION:
Volume of milk taken in each case = 20 ml
Weight of milk taken = W1 g
Weight of Casein isolated = W2 g
Percentage of casein = Weight of Casein x 100
Weight of milk

S.NO TYPE OF VOLUME WEIGHT WEIGHT % OF

MILK OF MILK OF THE OF CASEIN
(ml) MILK CASEIN
(W1g) (W2g)
1. Coconut 20 20.1 0.17 0.845
milk
2. Aavin 20 20.6 0.68 3.300
orange milk
3. Aavin purple 20 20.4 0.64 3.137
milk
4. Oat milk 20 19.7 0.20 1.015

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RESULT:

Different Samples of milk contain different percentages of casein.

Highest percentage of casein is present in AAVIN orange milk (high fat milk).

PRECAUTIONS:
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 a digital weighing machine only.

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BIBLIOGRAPHY:

1)WIKIPEDIA
https://www.wikipedia.org/

2)USDA[United States Department of Agriculture]

https://www.usda.gov/

3)Byju's
https://byjus.com

4)Patricia Trueman, Nutritional Biochemistry,

India, 2011