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The project investigates the quantity of casein protein in various milk samples (cow, buffalo, toned, and full cream) using a precipitation method with acetic acid. Results show that full cream milk has the highest casein content, followed by buffalo, cow, and toned milk, indicating that fat content influences casein levels. The experiment highlights key biochemical principles and has practical applications in cheese production and protein supplements.

Author

dileep kumar verma

Language

EN