Analysis of different samples of milk to determination amount of casein, protein, minerals, carbohydrates, fats and water content. Casein is a major constituent in milk and is a mixed phosphorous protein.Casein is present in milk as a caseinated in the form of micells. Micelle have negative charge and adding acid to milk the negative charges are neutralized. Ca 2+ + caseinated + 2CH 3 COOH (aq)- Casein + (CH 3 COO) 2 Ca Addition of saturated ammonium sulphate solution to the milk casein was precipitated out. Then add 30ml water heat t5he precipitate at 400Cthen add 1% acetic acid drop wise precipitate is obtained and filter the precipitate , dry weigh. The weight of precipitate give the amount of Casein present in a milk. This procedure is repeated for different samples of milk. For analysis of amount protein present in milk done by adding the small amount of calcium oxide to 5 drops of milk in a test tube and 3 drops of water check the sample with litmus then heated the test tube in flame precipitate is obtained and filter the precipitate , dry weigh. The weight of precipitate give the amount of protein present in milk.this procedure is repeated for different samples of milk. For analysis of fat Butyrometer is used. It shows amount of fat and water present in milk. Likewise amount of casein, protein, minerals, carbohydrates, fats and water content is determined in different samples of milk .Cow, Buffalo, goat, Sheep, Horse, Camel and Donkey milk. Out of these samples Cow milk have good for neutrition. Type equation here.Donkey milk is rich in Vitamins.