Project on Casein in Milk

Topics: Milk, Acid, Cheese Pages: 9 (890 words) Published: September 8, 2013
ALL INDIA SENIOR SECONDARY CERTIFICATE EXAMINATION

PRINCIPAL

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BY- BHARAT JAIN ROLL NO-

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EXTERNAL EXAMINER

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A FILE REPORT SUBMITTED TO CHEMISTRY DEPARTMENT ADITYA BIRLA PUBLIC SCHOOL KOVAYA, GUJARAT

INTERNAL EXAMINER

CERTIFICATE

Principal B.D.Kotwani

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guidance and supervision during the academic year 2009-2010.

Aditya Birla public School (Head of chemistry dept.)

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QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK” submitted by BHARAT JAIN to Chemistry department of THE ADITYA BIRLA PUBLIC SCHOOL, KOVAYA, was carried under

This is to certify that this dissertation titled “STUDY OF

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Mr..

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the Principal, Raji Jayaprasad, Aditya Birla public school, Kovaya for her encouragement and for all the facilities that she provided for this project work. I sincerely appreciate this magnanimity by taking me into her fold for which I shall remain indebted to her. I extend my hearty thanks to Mr. B.D.Kotwani, chemistry teacher, who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work. I can’t forget to offer my sincere thanks to Mr. Pankaj Bajpayee & also to my

classmates who helped me to carry out this project work successfully & for their valuable advice & support, which I received from them time to time. BHARAT JAIN

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DEDICATION

MY FATHER

Mr. SATISH JAIN
&

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MY MOTHER

Mrs. MADHU JAIN

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I DEDICATE THIS PROJECT WORK TO THE LOTUS FEET OF

DECLARATION
I do hereby declare that this project work has been originally carried under the guidance and supervision of Mr. B.D.KOTWANI, head of chemistry department, Aditya Birla Public

School, kovaya.

BHARAT JAIN

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INDEX
1. Introduction……………… 1 2. Aim………………………………… 3 3. Requirements………………… 4 4. Theory…………………………… 5 5. Procedure……………………… 7 6. Observations……………… 8 7. Conclusions ………………… 9 8. References ………………… 15

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INTRODUCTION

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Source of milk Cow Human Goat Sheep

Water (%) 87.1 87.4 87.0 82.6

Mineral s (%) 0.7 0.2 0.7 0.9

Protei ns(%) 3.4 1.4 3.3 5.5

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Fats (%) 3.9 4.0 4.2 6.5

Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water. Average composition of milk from different sources is given below: Carbohydra tes (%) 4.9 4.9 4.8 4.5

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Ca2+-Caesinate + 2CH3COOH(aq)→Caesin+ (CH3COO)2Ca

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Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and 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.

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AIM

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To study the quantity of Casein in different samples of milk.

REQUIREMENTS
 Beakers (250 ml)  Filter-paper  Glass rod  Weight box  Filtration flask  Buchner funnel  Test tubes  Porcelain dish  Different samples of milk  1% acetic acid solution  Ammonium sulphate solution

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Theory
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...
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