Index:
-
1)Introduc ti on
2)Aim
3)Requiremen t
4)Proced ure
5)Obs ervati on
6)Concl us i on
7)Resul t
8)Precau ti on
9)Bi bl i ography
Casein
is
the
main
protein
constituent
of
milk.
It
constitutes
about
80%
of
the
total
protein
in
cow's
milk
and
about
39t
of
its
weight.
It
group
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
can
not
manufacture
on
its
own.
When
dried,
It
is
a
white,
amorphous
powder
without
taste
and
odour
.
It
is
a
mixed
phosphoproteln
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
Introduct ion:
-
Calcium
caseinate
+
acetic
acid
U
casein(s)
+
cakium
acetate
(
aq
)
The
quantity,
quaiity
and
fat
-
contentfromthe
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.
Casein
is
a
slow
digesting
protein
and
it
was
suspended
in
the
milk
in
a
complex
called
micelle.
The
micelles
are
spherical
and
are
0.04
to
0.03
Bm
in
diameter.
Milk
composition
varleswith
the
stage
of
location,
age
and
breed.
Milk
is
colloidal
nature
due
to
the
presence
of
proteins.
The
proteins
are
heavy
molecules;
they
form
collolds
when
dispersed
In
water
medium.
The
primary
function
of
protein
in
living
cells
Is
to
promote
groMh
and
maintenance.
The
nltrogen
content
of
milk
is
distributed
among
casein
763t,
when
protein
and
non
-
protein
nltrogen
Is
636.The
structure
of
proteln
consist
of
a
polypeptide
chain
of
amino
acids
jolned
together
by
peptide
llink
au+
.
Around
the
world,
there
are
more
than
six
billion
consumers
of
milk
and
milk
product.
Over
750
milllon
peopte
live
in
dairyfarminghouseholds.
It
1s
used
In
paints
forfastdryingwater
-
solublemedium
(Figure
1).
Casein
based
glues
are
formulated
from
the
mixture
of
casein,
water,
hydrated
lime
and
sodium
hydroxide
Take
a
dean
dry
beaker,
put
into
it
20ccof
milk
and
add
30
ml
of
saturated
ammonium
sulphate
solution
slowly
and
with
stirring.
Fat
sbng
with
casdn
will
precipitate
out
Flker
the
transfer
the
precipitates
In
another
beaker.
Add
about
30
ml
of
water
to
the
precipitate.
Onlycasein
dbsolves
in
waterfbrmlng
milkysolution
leavkig
fat
undlssoked
.
Heet
the
milky
salmon
to
C
and
add
1%acetk
acid
solution
drop
wise,
when
casein
gets
precipitated.
Flher
the
PreclPitnte
,
wash
wtth
water
and
let
the
prmlPitete
dry.
Held
of
caseln
Weigh
the
dry
solid
mass
In
a
previously
welghedwatch
glays
.
s«peatthe
experiment
with
other
samplasof
milk
To
determine
the
amount
of
casein
present
in
different
samples
of
mi l k.
Milk
is
a
mukinutrient
fluid
and
it
is
the
primary
source
of
nutrition
for
human.
It
consists
of
80%
of
proteins.
The
protein
in
the
milk
is
classified
into
casein
and
whey
protein.
Milk
protein
consists
of80%
of
casein
and
2096
whey
protein.
The
function
of
casein
1s
to
provide
energy
to
human
body.
The
name
of
casein
is
related
to
the
family
of
phosphoproteins.
These
proteins
are
commonly
found
in
the
mammalian
mllk
.
This
study
deals
with
the
precipMtion
of
casein
from
the
various
milk
samples
such
as
cow
milk,
goat
milk,
buffalo
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.
Aim:
-
Requirement
Apparatus
and
Chemicals
250
ml
beakers
Gu
nntel
Chemical
balances
Test
t u b es
Filtration
flask
Bunsen
burner
Different
samples
of
milk
1%
acetic
acid
solution
Sa t ur ated
a mmon iu m
su lp hat e
so lu tion
No
SsznpIos
Yiefd
el
(gzszzzs)
I
Cow
milk
7.8
2
BufFalo
milk
4
3
Goai
milk
ó.4
4
Market
milk
-
A
ó.8
S
Markct
Milk
-
B
5.S
Observation
Table
Volume
of
milk
aken
In
each
case
20ml.
The
yield
of
casein
precipitated
from
the
various
milk
samples
of
goat
milk,
cow
milk
and
buffalo
milk
contains
6.4
gm,
7.8
gm
and
4
gm
respectively.
Similarly,
the
milk
samples
availed
from
the
market
such
as
mllk
-
A
and
milk
-
B
was
6.8gm
and
5.5
gm
respectively.
This
shows
that
the
casein
precipitated
from
the
cow
milk
contains
more
amount
of
caseln
protein
than
the
goat
and
buffalo
milk
samples.
The
lower
amount
of
casein
in
the
buffalo
milk
Is
may
be
due
to
the
more
fat
content
in
it
(8].
The
dissimilarkies
between
the
milk
samples
-
A
and
B
is
revealed
that
the
market
mllk
-
B
may
be
adultered
with
water
or
any
other
substance
This
study
clearly
Indicated
that
the
amount
of
casein
precipitated
from
the
cow
milk
was
higher
than
that
of
the
other
milk
samples.
The
quantitative
analysis
of
casein
precipitated
from
the
various
milk
samples
provide
the
ample
scope
to
the
cottage
cheese
manufacture.
According
to
the
research
findings,
cow
mllk
contains
the
largest
amount
of
casein
protein.
Thus,
the
cow
milk
is
suitable
for
the
best
muscle
growth
and
basic
body
building
achievements.
It
was
found
that
goat
milk
contains
the
sma ll
amount
of
casein
protein.
Although
the
mineral
content
of
goat's
milk
and
cow's
milk
is
generally
similar,
goat's
milk
contains
more
calcium,
potassium,
ir o n ,
magnesium
and
sodlum
.
All
milk
has
lots
of
casein
but
there
are
different
types
of
casein
and
for
someone
who
has
casein
sensitlvfty
,
goat
milk
may
provide
an
alternative
to
which
they
do
not
react.
Conclusion
