EXTRACTION OF CASEIN FROM SAMPLE OF MILK
PROJECT REPORT
IN
BIOLOGY
FOR CLASS XII
(2024-2025)
Submitted in partial fulfillment of requirement of CBSE Delhi
ABINAYA.S
Enrolment No : 20687354
UNDER THE GUIDANCE OF
Mr. Phani Deep Prayaga
(M.Tech)
AKSHAYA ACADEMY CBSE SENIOR SECONDARY
SCHOOL,
ODDANCHATRAM
BIOLOGY
(2024-2025)
Bonafide certificate
This is to certify this project “EXTRACTION OF CASEIN FROM
SAMPLE OF MILK” is a record of bonafide work carried out by
ABINAYA.S in BIOLOGY
prescribed by Akshaya Academy CBSESchool
ROLL NUMBER: DATE:
INTERNAL EXAMINER EXTERNAL EXAMINER PRINCIPAL
AKSHAYA ACADEMY CBSE SCHOOL
ODDANCHATRAM
BIOLOGY
2024-2025
BONAFIDE CERTIFICATE
This is to certify that this project entitled (Project Title) is a record of bonafide
work carried by (Student Name) in BIOLOGY Prescribed by
Akshaya Academy CBSE School.
ROLL NUMBER: DATE:
INTERNAL EXAMINER EXTERNAL EXAMINER
PRINCIPAL
ACKNOWLEDGEMENT
Apart from the efforts of me, the success of any project depends largely on the
encouragement and guidelines of many others. I take this opportunity to express my gratitude
to the people who have been instrumental in the successful completion of this project.
I express deep sense of gratitude to almighty God for giving me strength for the successful
completion of the project.
I express my heartfelt gratitude to my parents for constant encouragement while carrying out
this project.
I gratefully acknowledge the contribution of the individuals who contributed in bringing this
project up to this level, who continues to look after me despite my flaws,
I am thankful to my Principal Mrs. Sowmiya or providing me with the resources and
facilities needed for my experiment. Their encouragement and motivation pushed me to work
hard and strive for excellence.
My sincere thanks to Mr.Phani Deep Prayaga A guide, Mentor who critically reviewed my
project and helped in solving each and every problem, occurred during implementation of the
project
The guidance and support received from all the members. who contributed and who are
contributing to this project, was vital for the success of the project. I am grateful for their
constant support and help
CONTENTS
Introduction
Application
Theory
Apparatus required
Chemicals required
Procedure
Observations
Result
Precautions
Bibliography
INTRODUCTION
What is CASEIN?
Casein is the protein found in all mammals' milk. Mammals include cow, goat, sheep,
yak, buffalo, camel and humans.
Milk is a complete diet as it contains minerals, vitamins, proteins, Carbohydrates, Fats
And Water. Average composition of milk fro different sources is given below:
SOURCE WATER MINERAL PROTEIN FATS CARBOHYDRATES
OF MILK (%) (%) (%) (%) (%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
Casein in the most predominant protein in milk and is a mixed phosphor protein.
Casein
has a isoelectric pH of about 4.7 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. These micelles
have negative charge and on adding acid to milk the negative charges are neutralized.
Ca +-Caesinate + 2CH,COOH(aq)-Caesein +(CHCOO)2Ca
Natural milk is an opaque white fluid Secreted by the mammary glands of Female
mammal.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
conditions casein of milk separate out as precipitate. When the acidity in milk is sufficient
and
temperature is around 36 degree, it forms curd
APPLICATION
In addition to being consumed in milk casein is used in the manufacture of adhesives,
binders, protective coatings, plastics(such as knife handles and knitting needles), fabrics, food
additives, and many other products.It is commonly used by body builders as slow digesting
whey proteins and also as an extremely high source of glutamine (post workout). Another
reason, it is used in bodybuilding is because of its anti-catabolic effect, meaning that casein
consumption inhibits protein breakdown in the body. Casein is frequently found in non dairy
substitutes to improve consistency especially when melted.
AIM
To extract CASEIN protein from sample of milk
THEORY
Milk contains 3% to4% casein suspended in water in colloidal form.It is precipitated in
weakly acidic medium
APPARATUS REQUIRED
1. Funnel,
2. Funnel stand,
3. Burner,
4. Glass rod,
5. Filter paper,
6. Weight box,
7. Test tubes,
8. Pestle and mortar.
CHEMICALS REQUIRED
1. Sample of milk.
2. Saturated ammonium sulphate solution.
3. 1 % acetic acid solution.
4. Distilled water
PROCEDURE
1 Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of milk in 250 ml beaker and find its weight.
3. Add 20 ml saturated solution of ammonium sulphate slowly with stirring. Fat and
casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in another beaker.
5. Treat the above precipitate with 30 ml distilled water. Casein dissolves forming
milky solution whereas fat remains as such.
6. Warm the above contents of the beaker to 40 - 45°C on a low flame. Now, add 1%
acetic acid solution drop wise with stirring when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled water and dry it.
8. Find the weight of dry precipitate.
OBSERVATION
Volume of milk taken= 20 ml
Weight of milk taken = W, g
Weight of Casein isolated =W,g
Percentage of casein = (Weight of casien/Weight of Milk)*100
Cow's milk:
Volume of milk taken = 20ml
Weight of Milk = 35.66g
Weight of casein = 0.55g
Percentage of CASEIN = 1.64%
RESULT
Finally the CASEIN protein is obtained
PRECAUTIONS
1. Handle apparatus and chemicals carefuly.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while a dding chemicals.
4. Do not disturb milk after adding ammonium sulphate solution and wait some time for
fat and casein to precipitate out.
5. Take the amount readings carefully with digital weighing machine only.
BIBLIOGRAPHY
www.wikipedia.com
www.encyclopedia.com
www.caesine.pro.com
www.icar.nic.in
www.zetascience.com
www.scribd.com
