MILK

ANALYSI
S

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 ~ RITHIKA JAYARAJ ~
~12 B~
~2017-2018 ~

INDEX

S.No. Topics Page no.

1 Acknowledgement 3
2 Introduction 4
3 Application 5
4 Uses 6
5 Experiment 1 7
6 Experiment 2 16
7 Conclusion 17
8 Scope 18
9 Bibliography 19

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 ACKNOWLEDGEMENTS

I would like to thank all those who rendered a helping

hand to me in completing this project successfully.

I would like to express my immense gratitude to my

teacher Ms. Bijili for her constant support and guidance.

I would also like to thank my group members without

whose cooperation the completion of this project
wouldn’t have been possible.

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 INTRODUCTION
Milk is a white liquid produced by the mammary glands of mammals. It is the
primary source of nutrition for infant mammals before they are able to digest
other types of food. Early-lactation milk contains colostrum, which carries the
mother's antibodies to its young and can reduce the risk of many diseases. It
contains many other nutrients including protein and lactose.

TYPES OF CONSUMPTION

o Nutrition for infant mammals

In almost all mammals, milk is fed to infants through breastfeeding, either

directly or by expressing the milk to be stored and consumed later. The
early milk from mammals is called colostrum. Colostrum
contains antibodies that provide protection to the newborn baby as well as
nutrients and growth factors. The makeup of the colostrum and the period
of secretion varies from species to species.

o Food product for humans

In many cultures of the world, especially the West, humans continue to
consume milk beyond infancy, using the milk of other animals (especially
cattle, goats and sheep) as a food product. Initially, the ability to digest milk
was limited to children as adults did not produce lactase, an enzyme
necessary for digesting the lactose in milk. Milk was therefore converted to

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 curd, cheese and other products to reduce the levels of lactose. Thousands
of years ago, a chance mutation spread in human populations in Europe
that enabled the production of lactase in adulthood. This allowed milk to be
used as a new source of nutrition which could sustain populations when
other food sources failed. Milk is processed into a variety of dairy products
such as cream, butter, yogurt, kefir, ice cream, and cheese.

Milk is an emulsion or colloid of butterfat globules within a water-based fluid that

contains dissolved carbohydrates and protein aggregates with minerals. Because
it is produced as a food source for the young, all of its contents provide benefits
for growth. The principal requirements are energy (lipids, lactose, and protein),
biosynthesis of non-essential amino acids supplied by proteins (essential amino
acids and amino groups), essential fatty acids, vitamins and inorganic elements,
and water. The pH of milk ranges from 6.4 to 6.8 and it changes over time.

The composition of milk differs widely among species. Factors such as the type of
protein; the proportion of protein, fat, and sugar; the levels of various vitamins
and minerals; and the size of the butterfat globules, and the strength of the curd
are among those that may vary.

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 APPLICATIONS

In addition to being consumed in milk, casein in used in the

manufacture of adhesives, binders, protective coatings, plastics (such as

for knife handles and knitting needles), fabrics, food additives and many

other products. It is commonly used by bodybuilders as a slow-digestive

source of amino acids as opposed to the fast-digesting whey protein,

and also as an extremely high source of glutamine (post workout).

Another reason it is used in bodybuilding, is because of its anti-

catabolic effect, meaning that casein consumption inhibits protein

breakdown in the body. Casein is frequently found in otherwise non-

dairy cheese substitutes to improve consistency especially when

melted.

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 EXPERIMENT 1

AIM:

The physical, microscopic & chemical analysis of milk.

Physical Examination
COLOUR It’s white in colour
ODOUR It has a characteristic odour
STATE It’s colloidal
DENSITY It’s denser than water

Microscopic Examination of Milk

APPARATUS Microscope, slide, milk drop
PROCEDURE A drop of milk taken on a clean slide is
observed under a microscope
OBSERVATION Fat droplets and Brownian motion of milk
was observed

Chemical analysis of milk

Chemicals required: 5% NaOH, 10% CuSO4, 0.2% Ninhydrin, 1% acetic acid, (NH4)2SO4,
Cholorophenol red, 2% Na2CO3, Alcoholic alpha-naphthol, conc. H2SO4, Benedict’s reagent,
Phenylhydrazine, HCl, Glacial acetic acid, Ethyl alcohol, Acetic anhydride, Liquor NH 3, Ca3(PO4)2,
Ammonium Oxalate, Ammonium molybdate(solid), KCNS

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 1. FULL CREAM

GENERAL TESTS
TEST FOR PROTEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Biuret Test: Presence of proteins
Take 6ml of 5% NaOH in a test tube. in the given sample
Add 2-3 drops of 10% CuSO4 sol &
divide into 2 parts
1st part: Add 3ml of water No change
2nd part: Add 3ml of milk Violet colour
2 Ninhydrin test: Dark bluish colour Protein present in
To 1ml of mil, add 2 drops of 0.2% appears the given sample
ninhydrin. Mix well & heat.

SPECIFIC TESTS- CASEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Take 10ml of milk & 10ml of water & Precipitation formed Test is positive for
a drop of 1% acetic acid. Mix & filter. given sample.
2 Salting out of protein Coagulum like curd Presence of casein
To a small amount of the above ppt., formed. indicated.
add 5ml of saturated (NH4)2SO4. Mix
well.

TEST FOR CARBOHYDRATES

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Benedict’s Qualitative Test: Dissolve Red precipitate Reducing sugar in the
a small amount of the carbohydrate sample.
in water & add 1-2ml of Benedict’s Carbohydrate
solution. Shake well & place the test present.
tube in briskly boiling water.
2 Molisch Test: To 2ml of filtrate, add a Violet ring is seen at Carbohydrate
drop of alpha-naphthol +2ml of conc the junction of 2 present
H2SO4. layers.
3 Fehling’s Test: Mix equal volumes of Red precipitate Reducing sugar in the
Fehling’s A & Fehling’s B solution. sample.
Add a pinch of the carbohydrate & Carbohydrate
shake well. Keep the test tube in present.
briskly boiling water for about 2mins.

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TEST FOR FAT

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Sudan’s Reagent: Add Sudan’s Red globules are Fat is present
reagent to milk formed in the milk

TEST FOR CALCIUM

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To the dilute milk add ammonium Ppt formed Ca2+ formed
oxalate.

TEST FOR PHOSPHOROUS

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 3ml of filtrate add 2ml of conc Yellow ppt formed. Inorganic phosphate
HNO3 & one spatula of 5% present.
ammonium molybdate(solid). Boil.

TEST FOR IRON

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 2ml of filtrate add 1ml of conc Red ppt formed Iron present.
HNO3. Mix well. Add 2ml (NH4)CNS.
Mix & boil.

2. DOUBLE CREAM

GENERAL TESTS
TEST FOR PROTEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Biuret Test: Presence of proteins
Take 6ml of 5% NaOH in a test tube. in the given sample
Add 2-3 drops of 10% CuSO4 sol &
divide into 2 parts
1st part: Add 3ml of water No change
2nd part: Add 3ml of milk Violet colour
2 Ninhydrin test: Dark bluish colour Protein present in
To 1ml of mil, add 2 drops of 0.2% appears the given sample
ninhydrin. Mix well & heat.

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SPECIFIC TESTS- CASEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Take 10ml of milk & 10ml of water & Precipitation formed Test is positive for
a drop of 1% acetic acid. Mix & filter. given sample.
2 Salting out of protein Coagulum like curd Presence of casein
To a small amount of the above ppt., formed. indicated.
add 5ml of saturated (NH4)2SO4. Mix
well.

TEST FOR CARBOHYDRATES

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Benedict’s Qualitative Test: Dissolve Red precipitate Reducing sugar in the
a small amount of the carbohydrate sample.
in water & add 1-2ml of Benedict’s Carbohydrate
solution. Shake well & place the test present.
tube in briskly boiling water.
2 Molisch Test: To 2ml of filtrate, add a Violet ring is seen at Carbohydrate
drop of alpha-naphthol +2ml of conc the junction of 2 present
H2SO4. layers.
3 Fehling’s Test: Mix equal volumes of Red precipitate Reducing sugar in the
Fehling’s A & Fehling’s B solution. sample.
Add a pinch of the carbohydrate & Carbohydrate
shake well. Keep the test tube in present.
briskly boiling water for about 2mins.

TEST FOR FAT

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Sudan’s Reagent: Add Sudan’s Red globules are Fat is present
reagent to milk formed in the milk
TEST FOR CALCIUM

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To the dilute milk add ammonium Ppt formed Ca2+ formed
oxalate.
TEST FOR PHOSPHOROUS

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 3ml of filtrate add 2ml of conc Yellow ppt formed. Inorganic phosphate
HNO3 & one spatula of 5% present.
ammonium molybdate(solid). Boil.

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TEST FOR IRON

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 2ml of filtrate add 1ml of conc Red ppt formed Iron present.
HNO3. Mix well. Add 2ml (NH4)CNS.
Mix & boil.

3. GOAT’S MILK

GENERAL TESTS
TEST FOR PROTEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Biuret Test: Presence of proteins
Take 6ml of 5% NaOH in a test tube. in the given sample
Add 2-3 drops of 10% CuSO4 sol &
divide into 2 parts
1st part: Add 3ml of water No change
2nd part: Add 3ml of milk Violet colour
2 Ninhydrin test: Dark bluish colour Protein present in
To 1ml of mil, add 2 drops of 0.2% appears the given sample
ninhydrin. Mix well & heat.

SPECIFIC TESTS- CASEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Take 10ml of milk & 10ml of water & Precipitation formed Test is positive for
a drop of 1% acetic acid. Mix & filter. given sample.
2 Salting out of protein Coagulum like curd Presence of casein
To a small amount of the above ppt., formed. indicated.
add 5ml of saturated (NH4)2SO4. Mix
well.

TEST FOR CARBOHYDRATES

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Benedict’s Qualitative Test: Dissolve Red precipitate Reducing sugar in the
a small amount of the carbohydrate sample.
in water & add 1-2ml of Benedict’s Carbohydrate
solution. Shake well & place the test present.
tube in briskly boiling water.

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 2 Molisch Test: To 2ml of filtrate, add a Violet ring is seen at Carbohydrate
drop of alpha-naphthol +2ml of conc the junction of 2 present
H2SO4. layers.
3 Fehling’s Test: Mix equal volumes of Red precipitate Reducing sugar in the
Fehling’s A & Fehling’s B solution. sample.
Add a pinch of the carbohydrate & Carbohydrate
shake well. Keep the test tube in present.
briskly boiling water for about 2mins.
TEST FOR FAT

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Sudan’s Reagent: Add Sudan’s Red globules are Fat is present
reagent to milk formed in the milk
TEST FOR CALCIUM

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To the dilute milk add ammonium Ppt formed Ca2+ formed
oxalate.
TEST FOR PHOSPHOROUS

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 3ml of filtrate add 2ml of conc Yellow ppt formed. Inorganic phosphate
HNO3 & one spatula of 5% present.
ammonium molybdate(solid). Boil.
TEST FOR IRON

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 2ml of filtrate add 1ml of conc Red ppt formed Iron present.
HNO3. Mix well. Add 2ml (NH4)CNS.
Mix & boil.

4. LOW FAT MILK

GENERAL TESTS
TEST FOR PROTEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Biuret Test: Presence of proteins
Take 6ml of 5% NaOH in a test tube. in the given sample
Add 2-3 drops of 10% CuSO4 sol &
divide into 2 parts
1st part: Add 3ml of water No change
2nd part: Add 3ml of milk Violet colour

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 2 Ninhydrin test: Dark bluish colour Protein present in
To 1ml of mil, add 2 drops of 0.2% appears the given sample
ninhydrin. Mix well & heat.

SPECIFIC TESTS- CASEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Take 10ml of milk & 10ml of water & Precipitation formed Test is positive for
a drop of 1% acetic acid. Mix & filter. given sample.
2 Salting out of protein Coagulum like curd Presence of casein
To a small amount of the above ppt., formed. indicated.
add 5ml of saturated (NH4)2SO4. Mix
well.

TEST FOR CARBOHYDRATES

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Benedict’s Qualitative Test: Dissolve Red precipitate Reducing sugar in the
a small amount of the carbohydrate sample.
in water & add 1-2ml of Benedict’s Carbohydrate
solution. Shake well & place the test present.
tube in briskly boiling water.
2 Molisch Test: To 2ml of filtrate, add a Violet ring is seen at Carbohydrate
drop of alpha-naphthol +2ml of conc the junction of 2 present
H2SO4. layers.
3 Fehling’s Test: Mix equal volumes of Red precipitate Reducing sugar in the
Fehling’s A & Fehling’s B solution. sample.
Add a pinch of the carbohydrate & Carbohydrate
shake well. Keep the test tube in present.
briskly boiling water for about 2mins.

TEST FOR FAT

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Sudan’s Reagent: Add Sudan’s Red globules are Fat is present
reagent to milk formed in the milk

TEST FOR CALCIUM

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To the dilute milk add ammonium Ppt formed Ca2+ formed
oxalate.

TEST FOR PHOSPHOROUS

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 S.NO. EXPERIMENT OBSERVATION INFERENCE
1 To 3ml of filtrate add 2ml of conc Yellow ppt formed. Inorganic phosphate
HNO3 & one spatula of 5% present.
ammonium molybdate(solid). Boil.

TEST FOR IRON

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 2ml of filtrate add 1ml of conc Red ppt formed Iron present.
HNO3. Mix well. Add 2ml (NH4)CNS.
Mix & boil.

5. SOYA MILK

GENERAL TESTS
TEST FOR PROTEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Biuret Test: Presence of proteins
Take 6ml of 5% NaOH in a test tube. in the given sample
Add 2-3 drops of 10% CuSO4 sol &
divide into 2 parts
1st part: Add 3ml of water No change
2nd part: Add 3ml of milk Violet colour
2 Ninhydrin test: Dark bluish colour Protein present in
To 1ml of mil, add 2 drops of 0.2% appears the given sample
ninhydrin. Mix well & heat.

SPECIFIC TESTS- CASEIN

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Take 10ml of milk & 10ml of water & Precipitation formed Test is positive for
a drop of 1% acetic acid. Mix & filter. given sample.
2 Salting out of protein Coagulum like curd Presence of casein
To a small amount of the above ppt., formed. indicated.
add 5ml of saturated (NH4)2SO4. Mix
well.
TEST FOR CARBOHYDRATES

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Benedict’s Qualitative Test: Dissolve Red precipitate Reducing sugar in the
a small amount of the carbohydrate sample.

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 in water & add 1-2ml of Benedict’s Carbohydrate
solution. Shake well & place the test present.
tube in briskly boiling water.
2 Molisch Test: To 2ml of filtrate, add a Violet ring is seen at Carbohydrate
drop of alpha-naphthol +2ml of conc the junction of 2 present
H2SO4. layers.
3 Fehling’s Test: Mix equal volumes of Red precipitate Reducing sugar in the
Fehling’s A & Fehling’s B solution. sample.
Add a pinch of the carbohydrate & Carbohydrate
shake well. Keep the test tube in present.
briskly boiling water for about 2mins.

TEST FOR FAT

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 Sudan’s Reagent: Add Sudan’s Red globules are Fat is present
reagent to milk formed in the milk

TEST FOR CALCIUM

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To the dilute milk add ammonium Ppt formed Ca2+ formed
oxalate.

TEST FOR PHOSPHOROUS

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 3ml of filtrate add 2ml of conc Yellow ppt formed. Inorganic phosphate
HNO3 & one spatula of 5% present.
ammonium molybdate(solid). Boil.

TEST FOR IRON

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 To 2ml of filtrate add 1ml of conc Red ppt formed Iron present.
HNO3. Mix well. Add 2ml (NH4)CNS.
Mix & boil.

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 EXPERIMENT 2

AIM:

Comparison of casein content in different milk.

APPARATUS & REAGENTS REQUIRED:

Dilute acetic acid, test tubes, breaker, filter paper, glass rod

SOURCE OF MILK:

Soya milk, Lacto free milk, Camel’s milk, Cow’s milk

PROCEDURE:

1. 20ml of the given milk sample is pipetted into a beaker.

2. 10ml of water is added to it.
3. Dew drops of dilute acetic acid is added to the mixture so obtained & stirred to
precipitate casein.
4. The obtained mixture is then filtered.
5. The casein residue on filter paper is dried & filtered.

OBSERVATION TABLE:

SAMPLE OF MILK MASS OF CASEIN IN 20ml SAMPLE OF MILK

SOYA MILK 5.9
LACTO FREE MILK 2.8
CAMEL’S MILK 0.5
COW’S MILK 3.34

RESULT:

SOYA MILK 5.9

LACTO FREE MILK 2.8
CAMEL’S MILK 0.5
COW’S MILK 3.34

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 CONCLUSION
o Milk was examined physically & was found to be a white colloidal solution

(emulsion) with characteristic odour.

o Milk was examined microscopically & was observed to contain fat droplets.

Brownian motion was also observed.

o Different samples of milk contain different amounts of casein as well.

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 SCOPE
o The dairy industry plays an important role in the socio-economic
development of India. The dairy industry in India is instrumental in
providing cheap nutritional food to the vast population of India and also
generates huge employment opportunities for people in rural places.
o The Indian dairy market is expected to grow at a rate of 7% between
2016 and 2021, primarily driven by rising disposable incomes and high
growth of the value added segment. India is the top producer of milk and the
sector is estimated to see investments worth Rs 9,000-10,000 crore over the
next five years.
o Milk is a necessary commodity in our daily life & this project aims to
check the quality of milk we consume every day. Hence we get the health
benefits which milk provides.

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 BIBLIOGRAPHY
 www.wikipedia.com
 www.scribd.com
 www.google.com

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