Scribd
Upload
145 views9 pages

Analysis of Milk

This document describes experiments to analyze the moisture content, ash content, and fat content of raw milk and milk powder. The moisture content analysis involves heating samples of raw milk and milk powder in an oven until dry and calculating the percentage of moisture lost. Ash content is determined by igniting samples in a muffle furnace until carbon free and calculating the percentage of residue remaining. Fat content of raw milk is measured using Gerber's method with a butyrometer and centrifuge. Fat content of milk powder is determined through Soxhlet extraction using petroleum ether to extract fat from dried samples.

Uploaded by

Joyita khan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
145 views9 pages

Analysis of Milk

This document describes experiments to analyze the moisture content, ash content, and fat content of raw milk and milk powder. The moisture content analysis involves heating samples of raw milk and milk powder in an oven until dry and calculating the percentage of moisture lost. Ash content is determined by igniting samples in a muffle furnace until carbon free and calculating the percentage of residue remaining. Fat content of raw milk is measured using Gerber's method with a butyrometer and centrifuge. Fat content of milk powder is determined through Soxhlet extraction using petroleum ether to extract fat from dried samples.

Uploaded by

Joyita khan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 9

ExperimentName: Analysis(ashcontent,moisturecontent,fatcontent)ofmilk,milk

powder.
Sample:i.RawMilk

ii.MilkPowder.
i. AnalysisofMoistureContent:
Thevolatilemateriallostbyasubstanceonheatingtheboilingtemperatureiscalledthemoisture.Actuallyitis
thefreewaterpresentinthematerial.
Method:About5gmofsample(RawmilkandPowdermilkseparately)istakeninaPetridis.Thenthesampleis
keptinthehotairovenat1040Ctemperature.Afteracertainperiodthesampleistakenoutfromtheovenandthe
weightofthesampleistaken.Againitiskeptinovenandafter15mintisweighed.Iftwoweightsarethe
samedryingiscomplete(M2).Otherwisethedryingistobeallowed,tilltwoconsecutivereadingsare
same.
Calculation:
Moisture(percentagebymass)=100*(M1-M2)/(M1-M)
Here,
M=massoftheemptydish(ingms)
M1=Massofthedishwiththematerialbeforedrying(ingms)
M2=Massofthedishwiththematerialafterdrying(ingms)
RM=18.36 PM=18.41
RM1=23.44 PM1=23.56
RM2=19.01 PM2=22.98

i. AnalysisofAshcontent:
Principle:Ashistheresidueremainingafterafoodstuffisigniteduntilitiscarbonfreeatatemperaturenotexceeding
redheat.
Procedure:
Ashcontentofrawmilkandmilkpowderisdeterminedbyusingmufflefurnace.Take5-10gmsofsample
(RawmilkandPowdermilkseparately)inasilicacrucible.Churneditbyusinghotplate.ThenkeepitinMuffle
furnaceat550 0Ctemperatureforatleast3hours.Aftercompletionofashingproceduretheweightofthe
sampleistaken
Calculation:
WeightofCrucible=a
WeightofCrucible+sample=b
WeightofCrucible+ash=c
Weightofsample=b-a
Weightofash=c-a
%ofAsh=(c-a)/(b-a)*100
a1=38.79 b1=43.95 c1=38.821
i. FatEstimationofRawMilk:
Fatisthemostvariablecomponent(from2.8to6.5%)ofthemilk,andhasahigher
commercialvalue.Itsdeterminationbecamealmostaroutineinthedairies,becausethe
easinessitisremovedfromthemilk.
MaterialsandReagents:
1.Gerberbutyrometerformilkandappropriatecorks;
2.Shelfforbutyrometer;
3.Volumetricpipette
4.Gerbercentrifuge
5.Sulfuricacid(90%)
6.Amylalcohol

Gerber'smethod:
1.Carefullyadd10mLsulfuricacidinthebutyrometer;
2.Carefullyadd11mLmilktothebutyrometer,bylettingittoslowlyflowdowntheglasswallsinorder
toitdoesnotmixwiththeacid;
3.Add1mLamylalcohol;
4.Cleantheneckofthebutyrometerandclosewithcork;
5.Agitateasinvertingthebutyrometersothethreeliquidsaremixed;
6.Centrifugefor4to5minutesat1200rpmintheGerbercentrifuge;
7.Removethebutyrometerofthecentrifugeandadjustthemeniscustoaccomplishthereading.

Thereadingvalueinthescaleistheresultofthepercentfatinthemilk(%mass/volume)

i. FatEstimationofMilkPowder:
PRINCIPLE–SOXHLETEXTRACTIONMETHOD

Lipidinfoodpresentinvariousformslikemonoglycerides,diglycerides,triglyceridesandsterolandfreefatty
acidandphospholipidandcarotenoidsandfat-solublevitamins.Lipidissolubleinorganicsolventandinsoluble
inwater,becauseofthis,organicsolventslikehexane,petroleumetherhavetheabilitytosolubilizefatandfatis
extractedfromfoodincombinationwiththesolvent.Laterthefatiscollectedbyevaporatingthesolvent.Almost
allthesolventisdistilledoffandcanbereused.

REQUIREMENTS:

∙ Weighingbalance
∙ Soxhletapparatus
∙ Dryingoven
∙ Thimble
∙ Heatingmantle
∙ Desiccatorwithsilicagel
∙ Petroleumether(Boilingtemperature60°-80°c)
∙ Cottonplugs


PROCEDURE:
1. Firstofall,rinsealltheglassapparatusbypetroleumetheranddryitintheovenat102°candafterremoving
itkeepinthedesiccator.
2. Weigh5gramofdriedsampleandplaceitinthethimble.
3. Placethethimbleinthesoxhletextractor.
4. Takea150mlroundbottomflaskandcleanitandfilltheflaskwith90mlpetroleumether.
5. Placethewholesettingonaheatingmantleandallowthepetroleumethertoboil.
6. Continuetheextractionprocessforseveralhours,almost6hours.
7. Removethecondensingunitfromextractionunitandallowthesampletocooldown.Finally,itremovesallthe
lipid.
8. Collectalmostallthesolventafterdistillation.
9. Placethesampleintheovenandafterremovingitplaceinthedesiccator.
10. Taketheweightofthesample.
11. Asaresult,wegetadefatsample.


CALCULATION:
EmptyFlatbottomFlask=F1
FlatbottomFlask+fatsample=F2
Weightofemptythimble=W1
Weightofthimble+sample=W2

Weightofsample(W2-W1)=p

Thencrudefatpercentage=(F2-F1)⁄p×100
W1=2.4
W2=12.83

F1=138.19

F2=139.89

You might also like