Testing Amount of Casein in Milk (Draft) (Ashwin)

TESTING AMOUNT OF CASEIN IN MILK
SAMPLES
CHEMISTRY INVESTIGATORY PROJECT
(Ausaaf Akram - 12 E)
Page 1 of 7
ACKNOWLEDGEMENTS
I would like to express my special thanks to my Chemistry

teacher Mrs. Srividhya Hariharan as well as our Principal, Mr.
Sanjeev K Jolly who gave me the opportunity to do this
wonderful project. I take this opportunity to express my deep
sense of gratitude for their invaluable guidance, constant
support, constructive comments, sympathetic attitude and
immense motivation, which has sustained my efforts at all
stages of this project work.
I am thankful to my project partners, Anup Ashwin Kumar,
Ashwin Ashok and Anson D’Souza for their support and crucial
contribution towards the project.
I would also like to thank the Chemistry Department of my
school for giving me an opportunity to do the project and the
school lab assistant, Mr. Manu for all the facilities and
equipment that she provided for this project work.
I would also like to thank my Parents for their inputs and ideas
with respect to the project.
~ Ausaaf Akram (Author of the Report)
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INDEX
INTRODUCTION (P.4)
EXPEPRIMENT (P.6)
 AIM (P.6)
 MATERIALS AND CHEMICALS (P.6)
 PROCEDURE (P.7)
BIBLIOGRAPHY (P.7)
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INTRODUCTION
Casein is the main protein constituent of milk. It constitutes about
80% of the total protein in cow’s milk and about 3% of its weight. Its
groups of protein precipitated when the milk is slightly acidified. It
dissolves slightly in water, extensively in alkalis’ or strong acids. Casein
is a complete protein meaning that it contains all of the essential
amino acids, which the body cannot manufacture on its own. When
dried, it is a white, amorphous powder without taste and odor. It is a
mixed phosphoprotein and occurs in milk as calcium salt (calcium
caseinate) in the form of micelle. The micelle has a negative charge.
When an acid is added to the milk, the negative charges are
neutralized.
The quantity, quality and fat-content from the various milk samples
differ with the type of particular mammals and their fodder. The
composition of milk varies with according to the animals from which it
comes, providing the correct growth rate and development for the
young of that species. Over 750 million people live in dairy farming
households. It is used in paints for fast drying water-soluble medium
(Figure 1). Casein based glues are formulated from the mixture of
casein, water, hydrated lime and sodium hydroxide.
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The proteins in milks are heavy molecules; they form colloids when
dispersed in water medium. The primary function of protein in living
cells is to promote growth and maintenance. The nitrogen content of
milk is distributed among casein 76%, when protein and non-protein
nitrogen is 6%.The structure of protein consist of a polypeptide chain
of amino acids joined together by peptide linkages. Around the world,
there are more than six billion consumers of milk and milk products.
Calcium caseinate + acetic acid → casein (s) + calcium acetate (a).
The above reaction is very important with respect to the above

concept and the experiment that follows.
Looking into the Casein production, we can not only change the
nutritious value of milk, but also use it in production of dairy products
(Cottage Cheese etc.)
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EXPERIMENT
Aim -
To determine the amount of casein present in different samples of
milk (Both animal and plant-based milk). This study deals with the
precipitation of casein from the various milk samples such as Cow
Milk (Tetra Pack and Fresh Milk), Soy Milk, Almond Milk and also the
samples that availed from the market. The technique of precipitation
of casein is used to predict the protein content in the milk samples.
Materials & Chemicals Required -

Chemicals - 1% Acetic Acid and Saturated Ammonium Sulphate
Solution.
Materials - 250 ml Beakers, Funnel, Glass Rod, Chemical Balance, Test
Tubes, Filtration Flask, Bunsen Burner, Different samples of milk.
Procedure -
o Take a clean dry beaker, put into it 20cc of cow’s milk and add
20 ml of saturated ammonium sulphate solution slowly and with
stirring. Fat along with casein will precipitate out.
o Filter the solution and transfer the precipitates in another

beaker. Add about 30 ml of water to the precipitate.
o Only casein dissolves in water forming milky solution leaving fat

undissolved.
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o Heat the milky solution to about 40˚ C and add 1% acetic acid
solution drop wise, when casein gets precipitated. Filter the
precipitate, wash with water and let the precipitate dry.
o Weigh the dry mass of Casein and record the observations.

Repeat the above steps for all the samples of milk.
Bibliography –
o https://en.wikipedia.org/wiki/Casein
o http://www.milkfacts.info/Milk%20Composition/Milk%20Comp
osition%20Page.htm
o http://nem.org.uk/chem1.htm
o Patricia Truman, Nutritional Biochemistry, India, 2011.
o T Hema, J Otter. Status and prospects for small holder milk
production. A global perspective (PDF) Food and Agricultural
Organization of the United Nations, 2010.
o https://www.seminarsonly.com/Engineering-
Projects/Chemistry/amount-of-casein.php
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TESTING AMOUNT OF CASEIN IN MILK

CHEMISTRY INVESTIGATORY PROJECT

I would like to express my special thanks to my Chemistry

~ Ausaaf Akram (Author of the Report)

Calcium caseinate + acetic acid → casein (s) + calcium acetate (a).

The above reaction is very important with respect to the above

Materials & Chemicals Required -

o Filter the solution and transfer the precipitates in another

o Only casein dissolves in water forming milky solution leaving fat

o Weigh the dry mass of Casein and record the observations.

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