INDEX

CONTENTS
CERTIFICALTE
ACKNOWLEDGEMENT
AIM
INTRODUCTION
THEORY
MATERIALS REQUIRED
EXPERIMENTAL PROCEDURE
OBSERVATION
CONCLUSION
BIBLOGRAPHY

ACKNOWLEDGEMENT

In the completion of this project successfully many people have

bestowed upon me their blessings and heart pledged support. I am
taking this opportunity to thank all who have been of help in this project.

I would like to sincerely and profusely thank my biology teacher

Mrs.Roopali Anurag maam for the valuable guidance, advice and for
giving useful suggestions and relevant ideas that facilitate an easy and
early completion of the project.

I would like to thank my Parents and my friends who have helped me

their valuable suggestion and guidance.

AIM
To study the coaguable and non-coaguable milk proteins
INTRODUCTION
Milk is considered an idea food as it contains most of the
constituents of our diet. It is a rich source of proteins and fats. It
also contains calcium and phosphorous in sufficient quantity.
Therefore , milk is considered to be an important diet for the
growing children, and pregnant and lacing women. The milk of
buffalo, cow and goat are commonly used for human
consumption. Milk is slightly heavier than water (specific
gravity = 1.035) and has a slightly acidic pH (pH = 6.7).

THE VARIOUS CONSTITUENTS OF MILK AND

THEIR %

1
2
3
4
5
6

COMPONENTS
Water
Butter fat
Casein (a protein)
Albumin and globulin (other proteins)
Lactose (milk sugar )
Ash (minerals)

PERCENTAGE
87.3
3.8
2.5
0.7
5.0
0.7

THEORY
Casein is the principal type of protein present in the milk. It
represent about 80% protein nitrogen of the milk. Blactoglobulins and a-lactalbumin are the other proteins of the
milk. Some antibodies called immunoglobulins present in milk
are also proteins.
Casein can be coagulated by acid, rennet and heating. It is a
coaguable protein. The other milk proteins i.e. b-lactoglubind
and a-lactoalbumins are called non-coaguable proteins as they
can be coagulated only by heating.
The study of presence of coaguable and non-coaguable proteins
in milk has been taken in this project.

CASIEN
Casein is the name for a family of related phosphoprotein
proteins. These proteins are commonly found in mammalian
milk, making up 80% of the proteins in cow milk and between
60% and 65% of the proteins in human milk. Casein has a wide
variety of uses, from being a major component of cheese, to use
as a food additive, to a binder for safety matches. As a food
source, casein supplies amino acids; carbohydrates; and two
inorganic elements, calcium and phosphorus
Casein contains a fairly high number of proline residues, which
do not interact. There are also no disulfide bridges. As a result, it
has relatively little tertiary structure. It is relatively hydrophobic,
making it poorly soluble in water. It is found in milk as
a suspension of particles, called casein micelles, which show
only limited resemblance with surfactant-type micelles in a
sense that the hydrophilic parts reside at the surface and they are
spherical.

WHEY PROTIEN

Whey protein is a mixture of globular proteins isolated from

where, the liquid material created as a by-product of cheese
production. Some preclinical studies in rodents have suggested
that whey protein may possess anti-inflammatory or anti-cancer
properties; however, human data is lacking. The effects of whey
protein on human health are of great interest and are currently
being investigated as a way of reducing disease risk, as well as a
possible supplementary treatment for several diseases. Whey
protein is commonly marketed and ingested as a dietary
supplement, and various health claims have been attributed to it
in the alternative medicine community. Although whey proteins
are responsible for some milk allergies, the major allergens in
milk are the caseins.
Whey is left over when milk is coagulated during the process of
cheese production, and contains everything that is soluble from
milk after the pH is dropped to 4.6 during the coagulation
process. It is a 5% solution of lactose in water, with
some minerals and lactalbumin. The fat is removed and then
processed for human foods. Processing can be done by simple
drying, or the protein content can be increased by
removing lipids and other non-protein materials. For
example, spray drying after membrane filtration separates the
proteins from whey.
Whey can be denatured by heat. High heat (such as the sustained
high temperatures above 72 C associated with
the pasteurization process) denatures whey proteins.

MATERIAL REQUIRED
Milk, test tubes, rennin tablets, millons reagent, beaker, burner etc.

EXPERIMENTAL PROCEDURE
1.Take about 20ml of milk in a beaker. Grind a rennin tablet and add it to
the milk.
2.Warm the milk. The milk will coagulate.
3.Filter the coagulated (solidified) milk. The liquid filterate is whey.
4.Take a small amount of whey in separate test tubes and test it for the
prescence of protein by using Millons reagent.

OBSERVATION
Whey gives positive test for protein, indicating the prescence of
non-coaguable proteins in whey.
CONCLUSION
Cow and buffalo milks contains both coaguable and noncoaguable proteins.

BIBLOGRAPHY
Comprehensive Laboratory Manual in Biology
Wikipedia
Ncert Textbook