Casein is a protein that is found in milk, and can be extracted for use in a number of different applications.

Along with use in a number of nutritional products, casein can also be utilized as an ingredient in a number of items, including resin products. The process for extracting casein from milk will vary somewhat, depending on the reason for the extraction. However, there are several elements to the extraction process that apply in just about every case. Extracting milk casein always begins with the refining process for whole milk. Just as whole milk goes through a process to separate the cream, the casein will also be separated by the use of filtering agents and various churning methods that allow the fat to rise to the top. Once the milk has been separated, the salt caseinate and calcium caseinate enzymes are retained in the skimmed milk. Removing the fat before attempting to extract the casein from the milk product greatly simplifies the process. In order to remove the casein from the skimmed milk, the product goes through a process known as precipitation. Essentially, the skimmed milk is heated under strictly controlled conditions. As the heating takes place, the casein content begins to shrink and expel moisture. The result of this action is known as whey. At the same time, this process creates milk curd that is clumped with the whey. The next step in extracting the casein involves separating the whey from the curd. After the separation, the curd is subjected to pressure to further remove the water content. When the moisture content is reduced to an acceptable level, the curd is dried using a hot air system. Alternating heating and cooling then takes place until the substance is a combination of various size particles. These particles or grains contain the extracted milk protein known as casein. After the particles are dried, the will be milled and sifted according to the size of the particles. The casein can then be packaged and sold to different manufactures for use in a wide range of products. Casein is usually sold in textures that are defined as coarse, medium, and fine.

A Chemistry Project Report on

Study of Quantity of Casein Present in Various Samples of Milk

Submitted by: Student of XII-Science (Chemistry)

Submitted to : Lecturer in Chemistry Sr. Sec. School Index (a) (b) (c) (d) (e) (f) Bibliography 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. Introduction Requirements Procedure Observation discussion

Result

and

Lecturer in Chemistry. 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, and 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 No. 1. 2 3. 4. Quality of Milk SARAS PANCHAMRAT AMUL RATH Weight of casein 0.60 0.65 0.85 0.75 percentage of casein 3.00% 3.25% 4.20% 3.70 :

Therefore if an acid is added to milk the negative charge are neutralized and the neutral protein precipitated out.

Ca+2 (casemated)

+2 CH3 COOH Casein + (CH3 COO) 2 Ca and Discussion

(aq)

Results

Different samples of milk contain different percent of casein and the casein contents in maul 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. Agarwal. Internet Source : www.google.com www.yahoo.com