CERTIFICATE OF AUTHENTICITY

This is to certify that Master. V. R. Naveen, student of Class XII

of Alagu Jothi Academy, An International Standard CBSE Sr. Sec.
School, Mayiladuthurai, Nagapattinam District has completed the
Investigatory Project on topic To study the coaguable and noncoaguable milk proteins. Under my guidance. This project is
absolutely genuine and does not contain of any plagiarized materials.
The references taken in this project have been declared at the end of
this report.

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ACKNOWLEDGEMENT
With immense pleasure, I extent my heartful thanks to those
who help me to go a long way in the completion of this investigatory
project.
I also express my gratitude to Mr. C. Noel Mani, Biology
teacher, without his valuable guidance it would have been impossible
to complete my project work.
I am also thankful to my parents, whole staff of the school for
their timely help. I also thank my Principal Mr. C. Noel Mani for his
immense cooperation.
Above all I thank Almighty who is always there to help me.

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INDEX

Aim
Introduction
The various constituents and their percentage
Theory
Casein
Whey protein
Materials required
Procedure
Observation
Conclusion
Bibliography

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

INTRODECTION:
Milk is considered an ideal food as it contains most of the
constituents of our diet. It is a rich source of proteins and fats.it also
contain 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).

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THE VARIOUS CONSTITUENTS OF MILK AND

THEIR PERCENTANGE:

COMPONENTS PERCENTAGE
Water = 87.32
Butter fat = 3.83
Casein = 2.54
Albumin and globulin = 0.75
Lactose = 5.06
Ash = 0

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THEORY:
Casein is the principle type of protein present in the milk. It
represent about 80 % protein nitrogen of the milk. B-lactoglobulins
and A-lactoglobulins 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, that is b-lacto globulins
and a-lacto globulins 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 and whey

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CASEIN:
Casein is the name for a family of related phosphor protein,
proteins (alpha S1, alpha S2, bita, k).these proteins are commonly
found in mammalian milk, making up to 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; carbohydrate and two
inorganic elements, calcium and phosphorus.
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WHEY PROTEIN:
Whey protein is a mixture of globular proteins isolated from
whey the liquid material created as a byproduct of chees production.
Some preclinical studies in rodents have suggested that whey protein
may posses anti-inflammatory or anti-cancer properties; however,
humans data is lacking. The effects of whey protein on human health
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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.

MATERIALS REQUIRED:
Milk
Test tube
Rennin tablets
Millons reagent
beaker
Burner, Etc
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PROCEDURE:
Take about 20ml of milk in a beaker. Grind a rennin tablet and
add it to the milk.
Warm the milk. The milk will coagulate.
Filter the coagulate (solidified) milk. The liquid filterate is
whey
Take a small amount of whey in separate test tube and test it for
the presence of protein by using millons reagent.

OBSERVATION:
Whey given positive test for proteins, indicating the presence of noncoaguable proteins in whey.

CONCLUSION:
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Cow and buffalo milks contains both coaguable and noncoaguable milk proteins.

BIBLIOGRAPHY:
national council of educational research and training text book
of class 12th biology
https://www.google.co.in/search?
q=coagulable+milk+proteins&biw= www.google.co.in/search?
q=coagulable+and+non+coagulable+milk+proteins&biw=
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http://www.answers.com/Q/What_areCoaguable_and_non_coag
uable_milk_proteins

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