BIOLOGY INVESTIGATORY

PROJECT
STUDY OF COAGULATION
AND NON-COAGULATION
MILK PROTIENS
NAME:- HARDIK CHANDNA

CLASS:- XII-A

ROLL NO:-

SCHOOL:- S.L.SURI.D.A.V PUBLIC SCHOOL

2017-2018
 AIM
To study the coaguable and non-
coaguable milk proteins.
 LABORATORY
CERTIFICATE
This is to certify that HARDIK CHANDNA
Has satisfactorily completed the course
of BIOLOGY INVESTRIGATORY PROJECT
prescribed by the CBSE in the laboratory
of the school in the year of 2017-2018.

DATE SIGNATURE OF THE TEACHER

 ACKNOWLEDGEMENT
I would like to sincerely and profusely
thank Mrs. Pratibha Kaushal 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 am also very thankful to our lab
assistant Mr. Mohan who provided me
the required apparatus.
 INDEX
CONTENTS

AIM

INTRODUCTION

THEORY

MATERIALS REQUIRED

EXPERIMENTAL PROCEDURE

OBSERVATION

CONCLUSION

BIBLIOGRAPHY
 AIM
To study the coaguable and non-
coaguable milk proteins.
 INTRODUCTION
Milk is considered an ideal food as it
contain 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 lactating 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 PERCENTAGE (%)
COMPONENTS PERCENTAGE:- Water
87.32%, Butterfat 3.83, Casein (a protein)
2.54%, Albumin and Globulin (other
protein) 0.75%, Lactose (milk sugar) 5.06%
Fish (minerals) 0.7% .
 THEORY
Casein is the principal type of protein
present in the milk. It represents about
80% protein nitrogen of the milk. B-lacto
globulin and A-lactalbumin are the other
proteins of the milk. Some antibodies
called immune globulins 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-lacto globulin and A- lacto
albumins 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. Whey
and casein.
 CASEIN
It is the name for a family of related
phosphoprotein (S1, S2, , K). 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.
WHEY PROTEIN
It is mixture of globular protein isolated
from whey, 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 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.
MATERIAL
REQUIRED
Milk
Test tube
Rennin tablets
Millons reagent
Beaker
Burner
 EXPERIMENTAL
PROCDURE
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 filtrate is whey.
4. Take a small amount of whey in
separate test tube and test it for the
presence of protein by using Millons
reagent.
 USES
Mothers milk is best for baby as it
provides antibodies which help in
fighting foreign particles.
Helpful in proper development &
grown of a child.
Milk is used by farmers as an
organic fungicide & foliage fertilizers.
Farmers have tested a diluted milk
solution in the past & have found it to
be more effective yet less costly than
commercial products.
 OBSERVATION
Whey gives positive test for protein,
indicating the presence of non-
coaguable proteins in whey.
 CONCLUSION
Cow and buffalo milks contains both
coaguable and non-coaguable proteins.
 BIBLOGRAPHY
Comprehensive laboratory manual
in biology.
Wikipedia [BIO_AROUND_US.in]
NCERT Book of Biology class XII.