LABORATORY CERTIFICATE

This is to certify that ARNAB DUTTA has

satisfactorily completed the course
of BIOLOGY INVESIGATORY PROJECT
prescribed by the CBSE under the AISSCE
course in the laboratory of the school in the
year of 2015-2016.

Date Signature of the teacher

ACKNOWLEDGEMENT
I would like to sincerely and profusely thank
our hon’ble principal Mr. Y.G. Patil sir and
Jaya ma’am our subject teacher for
the valuable guidance, advice and for giving
useful suggestions and relevant ideas that

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facilitated an easy and early completion of
the project.

INDEX
CONTENTS
 AIM

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  INTRODUCTION
 THEORY
 MATERIALS REQUIRED
 EXPERIMENTAL PROCEDURE
 OBSERVATION
 CONCLUSION
 BIBILOGRAPHY

AIM
To study the coaguable and non - coaguable
milk proteins.

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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

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diet for the growing children, and pregnant and
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%
COMPONENTS PERCENTAGE
1. Water 87.3%
2. Butter fat 3.8%
3. Casein (a protein) 2.5%

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4. Albumin and globulin 0.7%
(Other proteins)
5. Lactose (milk sugar) 5.0%
6. Ash (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
globulins and a-lactalbumin are the other proteins of the
milk. Some antibodies called immunoglobulin 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-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.

Casein

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Casein is the name for a family of related
phosphoprotein proteins (αS1, αS2, β, κ). 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
Is a mixture of proteins isolated from whey, the
liquid material created by-product of cheese
production. Some preclinical studies in rodents have

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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 and
various health claims have been attributed to it in the
alternative community. Although whey proteins are
responsible for some milk the major allergens in
milk are the caseins.
The thermal coagulation of unfractionated whey
proteins was inhibited by various sugars. The
disaccharides, sucrose and lactose, were most
effective, and the amino sugar, glucosamine, least
effective in this respect. Ultraviolet absorption and
light-scattering measurements on the thermal
denaturation and coagulation of both unfractionated
and individual whey proteins (b-lactalbumin, b-lacto
globulin, and bovine serum albumin) showed that
sucrose promotes the denaturation of these proteins
but inhibits their subsequent coagulation. These
results are interpreted in terms of the effect of

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sucrose on the hydrophobic interactions between
solvent and protein.

MATERIALS REQUIRED
1. Milk
2. Test tubes
3. Rennin tablets
4. Millon’s reagent
5. Beaker
6. Burner

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 (Rennin)

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 filtrate is whey.
4. Take a small amount of whey in separate test
tubes and test it for the presence of protein by
using Millon’s reagent.

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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

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 Comprehensive Laboratory Manual in
Biology
 Wikipedia

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