Study of

Quantity of
Casein Present
in Various
Samples of Milk
NAME-Pratibha Saharan
CLASS-XII Sc. B
ROLL NO.-
SUBJECTCHEMISTRY
DATE OF SUBMISSION-
TEACHER’S SIGN.-
REMARKS-
 Certificate
This is certified that the chemistry project
report entitled "A project on
the study of quantity of casein in different
samples of milk" submitted for partial
fulfillment of XII Sc. Practical
examination in the subject of Chemistry
embodies a record of original study carried
out by student
under my supervision.
This project in my opinion is completed
and is suitable for presentation.

Mr.Krishan Dagar
(Lecturer in chemistry)
 Index
1. Introduction
2. Requirements
3. Procedure
4. Observation
5. Result and discussion
6. Bibliography
 Introduction

Milk is a white liquid secreted by the

mammary glands of female cows,
buffaloes etc. It is a food of exceptional
inters probability. Milk is the most
nutritious food found in nature. That is
why it is widely consumed both in its
natural forms and as diary product like
butter, cheese etc.

Milk contains vitamins, proteins,

carbohydrates and the major milk
protein casein are found only in milk
and nowhere else in nature. The
Composition of casein in milk is not
constant. It depends upon the source of
milk.
 Theory

The protein, casein, existent, milk

as the calcium salt, calcium casein
etc. The salt has a complex
structure and form micelles. These
micelles have negative charges on
the outer surface .
 Requirements

250-ml. beaker
Filtrations flask
Measuring cylinder
Glass rod
Spatula
China dish
Dropper
Weight bore
Different samples of milk
10% acetic acid
 Procedure

1. Measure 20-ml, of a milk sample

with the help of measuring
cylinder and transfer into a clean
250ml. beaker.
2. Make the volume of milk to
about 35ml, by adding water and
warm the mixture to about 40 c.
3. Add to the warm mixture drowse
and with constant stirring 10%
acetic acid unit the precipitation is
completed.
4. Stir the mixture for another 10
minutes or till the precipitated
casein forms a large amorphous
mass.
5. Filter the casein precipitate.
6. Wash thoroughly with water, dry
foils between folds of filter paper
and then in air for 1-2 days
weight the dry solid so obtained.
7. Similarly, determine the amount
of casein in other samples of
milk.
 Observation

Volume of Milk Taken in each case =

20ml.

Sample Milk brand Amount % of

No. of casein casein
found
1. Saras 0.60 3.00%
2. Panchamrat 0.65 3.25%
3. Amul 0.85 4.20%
4. Rath 0.75 3.70%
Results and discussion

Different samples of milk contain

different percent of casein and the
casein contents in Amul brand are
appreciable. At present Amul is the
best brand of milk available in the
market.
 Bibliography

• Laboratory manual in chemistry

Class XII by B.Bhushan.
• Advanced organic practical
chemistry for P.G. Students & by
O.P. Aggarwal.