INTRODUCTION Milk is a complete diet as it contains proteins, carbohydrates, fats,minerals, vitamins and water.

The average composition of milk fromdifferent sources is given below:

Casein (from Latin Caseus cheese) is the most predominant phosphoprote is found in milk an cheese. When coagulated with rennet,casein is sometimes called Paracasein. British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for coagulated protein. As it exists in milk, it is a salt of calcium.Casein is not coagulated by heat. It is precipitated by acids and byrennet enzymes, a proteolytic enzyme typically obtained from the stomachsof calves. The enzyme trypsin can hydrolyze off a phosphate-containing peptone.Casein consists of a fairly high number of praline peptides, which donot interact. There are also no disulphide bridges. As a result, it hasrelatively little secondary structure or tertiary structure. Because of this, itcannot denature. It is relatively hydrophobic, making it poorly soluble inwater. It is found in milk as a suspension of particles called casein micelleswhich show some resemblance with surfactant-type micellae in a sense thatthe hydrophilic parts reside at the surface. The caseins in the micelles areheld together by calcium ions and hydrophobic interactions. These micelleshave negative charge and on adding acid to milk the negative charges areneutralized. Ca 2+ - Caesinate + 2CH 3 COOH(aq) Casein+(CH 3 COO)

2 Ca(aq) The isoelectric point of casein is 4.7. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readilydispersible in dilute alkalis and in salt solutions such as sodium oxalate andsodium acetate.

Applications

In addition to being consumed in milk, casein in used in themanufacture of adhesives, binders, protective coatings, plastics (such as for knife handles and knitting needles), fabrics, food additives and many other products. It is commonly used by bodybuilders as a slow-digestive source of amino acids as opposed to the fast-digesting whey protein, and also as anextremely high source of glutamine (post workout). Another reason it is usedin bodybuilding, is because of its anti-catabolic effect, meaning that caseinconsumption inhibits protein breakdown in the body. Casein is frequentlyfound in otherwise nondairy cheese substitutes to improve consistencyespecially when melted.

OBJECTIVE OF PROJECT To study the quantity of casein present in different samples of milk .

OBJECTIVE OF THE PROJECT: To study the quantity of casein present in different samples of milk. REQUIREMENTS:

1. Beakers[250ml]2. Filter Paper 3. Glass Rod4. Weight Box5. Filtration flask 6. Buchner flask 7. Water Pump8. Test tubes9. Porcelain dish10. Burner 11. Different samples of Milk 12. 1% Acetic acid solution13. Saturated ammonium sulphate solution THEORY : Natural Milk is an opaque white fluid secreted by the mammary glands of female mammals. The main constituents of natural milk are Protein,Carbohydrate, Mineral, Vitamins, Fats and Water and are 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 becomes sour because of bacteria present in air. These bacteria convert lactose of milk into lactic acid which issour in taste. In acidic condition, casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around36 degree, it forms semi-solid mass called curd.

PROCEDURE :1. A clean dry beaker was taken. 20 ml of cows milk was added alongwith20ml of ammonium sulphate with slow stirring. Fat along with casein is precipitated out.2. The solution was filtered and the precipitate was transferred into another beaker. 30ml of water was added to the precipitates. Only casein dissolvedin water forming a milky solution leaving fat undissolved.3. The milky solution was heated to about 40oC and 1% acetic acid solutionwas added when the case in precipitated.4. The precipitate was filtered, washed with water and was allowed to dry.5. The solid dry mass was weighed in a previously weighed watch glass.6. The above experiment was repeated for other samples of milk. OBSERVATIONS: The volume of milk taken in each case =20 ml N A M E O F M I L K W E I G H T O F CASEIN(in grams)% of CASEINCOW MILK BUFFALO MILK GOAT MILK 0.210.350.471.095%1.825%2.451% CONCLUSION:

Different Samples of milk contain different percentage of casein..

countries such as India, Sri Lanka, Nepal, etc. Buffalo milk is traditionally better than cow milk for curd due to its higher fat content making a thicker curd. Mostly clay pots are used as packaging material for Buffalo curd.Buffalo curds is obtained by curdling (coagulating) buffalo milk usingmicrobial activities. In this process lactose in buffalo milk is converted in

tolactic acid using several micro-organisms. Several micro-organism speciesare involved in the fermentation such as Streptococcus lactis , Streptococcusdiacetylactis , Streptococcus cremoris , Lactobacillus bulgaricusand and Streptococcus thermophillus .Buffalo curd has a higher nutritional value of protein, fat, lactose, mineralsand vitamins. It should have 7.5% of milk fat, 8.5% of milk solids and 4.5%of Milk acid (lactic acid). Quality of the curd is totally depend on the starter culture. Fermentation also develops the characteristic flavor and colour of the product.Buffalo curd can be made in both traditional and industrial forms.Traditionally buffalo milk is filtered and boiled, the scum is removed and it iscooled to room temperature. A few spoonfuls of a previous batch of curd areadded and it is then mixed well and poured into clay pots. These are sealed bywrapping a piece of paper over the pot and allowing it to stand for 12 hours. EXPERIMENT

Preparation of soyabean milk and its comparison withthe natural milk with respect to curd formation, effect of temperature and taste. REQUIREMENTS Beakers, pestle and mortar, measuring cylinder, glassrod, tripod-stand, thermometer, muslin cloth, burner.Soyabeans, buffalo milk, fresh curd and distilled water. PROCEDURE 1) Soak about 150g of Soya beans in sufficient amountof water so that they are completely dipped in it.2 ) Ta k e o u t s wo l l e n S o ya b e a n s a n d g r i n d t h e m t o a very fine paste 3) Take out swollen Soyabeans and grind them to avery fine paste and filter it through a muslin cloth.Clear white filtrate is soyabean milk. Compare itstaste with buffalo milk. 4) Take 50 ml of soyabean milk in three other beakersand heat the beakers to 30 , 40and 50C respectively. Add spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hoursand curd is formed. 5) Similarly, take 50 ml of buffalo milk in three beakers and heat the beakers to 30

, 40 and 50Crespectively. Add spoonful curd to each of these beakers. Leave the beakers undisturbedfor 8 hours and curd is formed.

OBSERVATIONS T y p e o f m i l k B e a k e r N o . T e m p e r a t u r e Q u a l i t y c u r d T a s t e o f c u r d 1B m m u i i l l k f k 5 f 6 a 2 l 34S o o y a b e o f

RESULT For buffalo milk, the best temperature for theformation of good quality and tasty curd is..Cand for soyabean milk, it is ..C.
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