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Main Chemistry Project

This document describes a scientific experiment to quantify the amount of casein in different milk samples. It introduces casein as a major protein in milk, outlines the requirements, theory, and procedure of the experiment. The procedure involves precipitating casein from milk samples using acetic acid, filtering and drying the precipitate, then weighing it. The conclusions compare the measured casein quantities across milk samples.

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72 views11 pages

Main Chemistry Project

This document describes a scientific experiment to quantify the amount of casein in different milk samples. It introduces casein as a major protein in milk, outlines the requirements, theory, and procedure of the experiment. The procedure involves precipitating casein from milk samples using acetic acid, filtering and drying the precipitate, then weighing it. The conclusions compare the measured casein quantities across milk samples.

Uploaded by

hdjdudbd4
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 11

1.

Introduction

2. What is Casein ? About Casein

3. Aim

4. Requriments

5. Theory

6. Procedure

7. Observations

8. Conclusions

9. Bibliography
Scientific Investigations on
Quantity of Casein present in
different samples of Milk.
INTRODUCTION
Milk is a white fuid secreted by the mammary of living
organism. It is the food of exceptional inters
probability.
Milk is also also known to contain all sort of micro
nutrients , 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.
Information about
Casein
Milk also contain Casein.

Casein, the chief protein in milk and the essential


ingredient of cheese.

In pure form, it is an amorphous white solid,


tasteless and odourless, while its commercial type is
yellowish with a pleasing odour

Cow's milk contains about 3 percent casein


Casein is a major protein constituent in milk & is mixed
phosphor-protein. Casein has isoelectric pH of about4.7 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. This micelles have
negative charge and on adding acid to milk the negative
charge are ne neutralised.

Diagram showing the action of rennet on the casein micelle.


The enzyme in rennet cleaves the casein the casein releasing a
large peptide. The surface of the micelle changes from being
hydrophilic and negatively charged to hydrophobic and neutral.
As consequence, the micelles aggregate to trap fat globules and
microorganisms in developing curd.
Aim
To study the quantity of Casein in
diferent 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
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.
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 framing milky solution
leaving ft undissolved.

3. The solution was heated to about 40°C and at 10% acetic acid
solution drop-wise, when casein got precipitate.

4. Filter the precipitate, wash with water and precipitate was


allowed to dry.

5. Weighed the dry solid mass in a previously weighed watch


glass.

6. The experiment was repeated with other sample of milk.


Conclusion
The experiment was repeated with other sample of milk.
Bibliography
Tarunesh Sir
Wikipedia
Google
Youtube

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