Investigatory Project On Amount Of Casein In Milk.pptx

Najaoma. Akaoan aka bi

1. Investigatory Project On Amount Of Casein In Milk

2. Acknowledgement I would like to express my immense gratitude to my chemistry teacher Mrs.Vinita mam ,for the help and guidance she provided for completing the investigatory project. I also thank my parents who gave their ideas and inputs in making this project.Most of all I thank our school management,for providing us the facilities and opportunity to do this project. Lastly,I would like to thank my school mates who have rendered and done this project along with me.

3. Certificate This is to certify that Mr.Dipak Sahu student of class 12 th , kendriya vidyalaya WCL Chandrapur has successfully completed research in the below given project under the heading “study of amount of casein in different milk samples” during the academic session 2024-2025 under the guidance of Mrs.Vinita Vidhyarthi mam Signature of examiner Signature of teacher in charge Signature of principal

4. Introduction Casein is the main protein found in milk. Investigating the amount of casein in milk can provide insight into its nutritional value. This project aims to determine the casein content in different types of milk.

5. Background Casein accounts for about 80% of the total protein content in cow's milk. It is a high-quality protein that contains all essential amino acids. The amount of casein can vary depending on the type of milk and processing methods.

6. Importance of Casein Casein plays a crucial role in the formation of cheese and other dairy products. It provides a slow and sustained release of amino acids, making it ideal for muscle growth and repair. Understanding the casein content in milk can help consumers make informed choices about their dairy intake.

7. Research Objective To determine the amount of casein in different types of milk. To compare the casein content in cow's milk, goat's milk, and plant-based milk alternatives. To evaluate the impact of processing methods on the casein levels in milk.

8. Hypothesis We hypothesize that cow's milk will have the highest amount of casein among the different types of milk. Goat's milk may have a similar casein content to cow's milk. Plant-based milk alternatives will have lower levels of casein compared to animal-based milk.

9. Materials Various types of milk samples (cow's milk, goat's milk, plant-based milk). Casein assay kit. centrifuge, spectrophotometer, funnel,funnel stand,glass rod,filter paper,weight box,test tubes,pestle and mortar Aim- To study quantity of casein in different samples of milk

10. Procedure Collect milk samples and prepare them for analysis. Use the casein assay kit to quantify the amount of casein in each sample. Analyze the data and compare the casein content across different types of milk.

11. Data Analysis Record the casein content in each milk sample in grams per liter. Calculate the average casein content for each type of milk. Plot the data and analyze any trends or differences between the milk samples.

12. Results Cow's milk had the highest amount of casein, followed by goat's milk and plant-based alternatives. Processing methods such as pasteurization and homogenization may affect the casein content in milk. The results support our hypothesis regarding the casein levels in different types of milk.

13. Conclusion The investigatory project successfully determined the amount of casein in different types of milk. Cow's milk showed the highest casein content, followed by goat's milk and plant-based alternatives. This project provides valuable insights into the nutritional composition of milk.