7 0. 2 0. 7 0. 9 Protei ns(%) 3. 4 1. 4 3. 3 5. 5 om 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 E. c iC BS Ca2+-Caesinate + 2CH3COOH(aq)>Caesin+ (CH3COO)2Ca E. c 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. om AIM iC BS E.
c om To study the quantity of Casein in different samples of milk.
Ammonium sulphate solution iC BS E. c om 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 iC BS E. c om iC BS E. c om sour in taste.
In acidic condition casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 36 degree, it forms semi-solid mass, called curd.
The experiment was repeated with other samples of milk. BS 5. Weighed the dry solid mass in a previously weighed watch glass. E. c 4. Filtered the precipitate, washed with water and the precipitate was allowed to dry. om
Volume of milk taken in each case. ml Name of Weight of milk Caesin Cow milk Buffalo milk Goat milk Sheep milk = % of Caesin iC BS E. c om
Different samples of milk contain different percentage of Caesin. iC BS E. c om.
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