Analysis of Casein from

different milk samples

INVESGATORY PROJECT FOR CHEMISTRY

Performed by: Arush

Class: XI A
Roll Number: 11A11 | Submitted to: Mrs. Divya Jose | Course:
2024-25
Acknowledgemen
t
I sincerely express my gratitude to our
principal Mrs. SUNITHA PANCHANATHAN who
pushed us forward and provided us with all the
facilities which were required to make this
project a grand success.

I would also like to express my deep regards

and gratitude to my chemistry teacher, Mrs.
Divya Jose under whose guidance and
supervision I am able to undertake this project.
It is her who has been my primary source of
inspiration and who motivated, guided, and
encouraged me at different stages of this
project.

I am also thankful for the help rendered by the

lab assistant, _________, who made available
the various lab apparatus and chemicals
needed for the experiment, or else it would

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have been difficult to perform this project
successfully.

I would also like to thank my family and friends

who have assisted me at different stages of
this project.

INDEX
S.no. Topic Page
Number
1.1 Introduction

2. Aim of the project

3. Theory
4. Materials Required
5. Procedure
6. Observations
7. Result
8. Result Analysis
9. Conclusion
10. Experimental Evidence

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 11. Bibliography

Introduction
Milk is a white liquid produced by the mammary
glands of mammals. All mammals, including humans,
will normally produce milk to feed their offspring,
weaning them onto solid food as they age. Milk is a
complete diet as it contains proteins, carbohydrates,
fats, minerals, vitamins, and water. The average
composition of milk from different sources is given
below:

Casein is the name of a related phosphor protein.

These proteins are commonly found in mammalian
milk, making up 80% of proteins in cow milk and
between 20% and 45% of the proteins in human milk.
Casein has a wide variety of uses, from being a major
component of cheese, to use as a food additive, to a
binder for safety matches. As a food source, casein

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supplies amino acids, carbohydrates, and two
inorganic elements, calcium, and phosphorus

Composition
Casein contains a high number of proline residues, which do
not interact. There are also no disulphide bridges. As a
result, it has relatively little tertiary structure. It is relatively
hydrophobic, making it poorly soluble in water. It is found in
milk as a suspension of particles, called casein micelles,
which show only limited resemblance with surfactant-type
micelles in the sense that the hydrophilic parts reside at the
surface and they are spherical. However, in sharp contrast to
surfactant micelles, the interior of a casein micelle is highly
hydrated. The caseins in the micelles are held together by
calcium ions and hydrophobic interactions. A recent model of
casein proposes a double link among the caseins for gelling
to take place. According to the model suggested, micelles

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are colloidal particles formed by casein aggregates wrapped
up in soluble casein molecules.
The isoelectric point of casein is 4.7. The purified proteins
are water-insoluble. While it is also insoluble in neutral salt
solutions it is readily dispersible in dilute alkalis and salt
solutions such as sodium oxalate and sodium acetate.

Aim of the Project

Analysis of samples of
milk from cow, goat
and camel to
determine the amount
of casein present
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 Theory
Casein is a major constituent in milk and is a mixed
phosphorus protein. Casein is present in milk as
caseinates in the form of micelles. Micelle has a
negative charge and by adding acid to milk the
negative charges are neutralized.
Milk contains 3 to 4% casein suspended in water in
the colloidal form; it is precipitated in a weakly acidic
medium. By the addition of dilute Acetic acid to the

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milk, the casein coagulates as an amorphous
substance. This casein has fat in it, which has to be
removed. The addition of 20 ml of Diethyl ether
solution in the casein and then filtering it will remove
fat because diethyl ether is a good organic solvent
and fat will be soluble in it but casein will not be
soluble in diethyl ether. When fat will be removed,
casein will be left. Casein has to be dried now. This
has to be done by keeping the casein in a petri dish.
When the casein is dried then it is appropriate for
weighing and this has to be done using a digital
weighing machine. The same has to be repeated with
different samples of milk

Apparatus Required

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1) Conical Flask
2)Thermometer

3) Beaker 4)
Measuring Flask

5) Glass Rod 6)
Filter Paper

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 Chemicals
required
1)Diethyl Ether
2)Acetic Acid

3)Cow Milk
4)Goat Milk

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 5)Camel Milk

Procedure
1. Take a clean dry beaker and put 20ml of
cow's milk in it
2. Heat the milk at 50°C using a Bunsen burner
and keep checking the temperature of the milk
with a thermometer.
3. After heating the milk add drop by drop
acetic acid into the milk with constant stirring
with the help of a glass rod. This will result in
the curdling of the milk and casein will
coagulate out as an amorphous substance. This
casein has fat in it.
4. Transfer the casein to a petri dish and add
diethyl ether to this casein to remove the fat.
5. Filter the diethyl ether from the casein and
fat will also be removed with it.

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6. Now transfer the casein obtained into
another petri dish and let it get dried.
7. Once the casein is dried weigh it using the
digital weighing machine.
8. The same procedure was repeated with the
other samples of camel and goat milk.

Observations
1. Volume of the milk taken in each case
20ml
2. Weight of the milk taken 18.2g. 18g &
18.23g of cow, goat & camel resp.
3. Weight of the casein isolated - 2.54g,
1.07g & 0.47g from cow, goat & camel
milk resp.
4. Percentage of the casein - Weight of
casein/Weight of milk * 100

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 Observation Table
S.no Types of Volume Weight Weight % of
milk of of of casein
milk Milk casein
Cow
1 milk
Goat
2 Milk
Camel Milk
3

Chemical reaction
Ca2+ -Caseinate + 2CH3COOH
(as) Casein+ (CH3COO) 2Ca (as)

Result
Cow milk contains high
amount of casein and
thus, it is good source

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of protein. ____mL of
milk contains ____g of
casein.

Result Analysis
PAGE 13
The amount of casein in different samples
of milk has been studied systematically
and after the analysis of the different
samples of milk which included samples of
cow milk, goat milk, and camel milk, it was
found that cow milk has the highest
content of the casein than goat and camel
milk. Camel milk has the least content of
casein.

The order of the content of casein in

different samples of the milk goes like this
-

Cow Milk > Goat Milk > Camel Milk

The yield of casein precipitated from cow

milk, goat milk and camel milk contains
14%, 6%, and 3% of casein respectively

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 Conclusion
After experimenting systematically,
it can be concluded that, this study
indicated that the amount of casein
precipitated from the cow milk was
higher than that of the other
samples of milk.
The quantitative analysis of casein
precipitated from the various milk
samples provides ample scope to
the cottage cheese manufacturer.
Thus, cow milk is suitable for the
best muscle growth and basic
bodybuilding achievements.

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 However, some studies also show
that casein is one of the most
relevant cancer promoters
discovered ever.
"Different samples of milk contain
a different percentage of casein."

Precautions
Safety measures that should be taken
while performing this experiment are -

1. Handle apparatus and chemicals

carefully.
2. The face should be covered while
adding acetic acid to the milk.
3. While heating the milk temperature
should be checked properly.

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4. The milk should be stirred while the
addition of acetic acid it.
5. Name the different milk samples
taken and make sure that the milk
samples taken are correct.
6. Take the amount readings carefully
with a digital weighing machine.

Bibliography
1)Books
1. Comprehensive Practical Chemistry
- Laxmi Publications
2. Laboratory Manual for Class XII –
NCERT
3. Oswaal Chemistry Book – Oswaal

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2)Websites
1. https://vdocument.in/amount-of-casein-in-
milk-chemistry-project-cbse-class- 12.html?
page=1

2. https://www.icbse.com/projects/che misty-
project-to-study-the-casein-in-milk-jmn

3.
https://www.ijraset.com/researchpaper/casein -
quantity-in-different-samplesof-milk

4. https://www.sciencedirect.com/topics/agricu
cultural-and-biological-sciences/casein

5. YouTube.com

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