INTRODUCTION

A good project is the one that has creative ability, is based on scientific thoughts,
is not biased, and is for the service of mankind.
These days we drink milk everyday but how many of us do really know what it is?
Therefore, the project ANALYSIS OF MILK enables us to analyze the various
contents of milk.
Milk is a white opaque fluid secreted by mammary glands of females, and has a
high food value due to the presence of the various constituents etc, (which are
discussed in this project)
We hear every day about the quality of milk. But what is the quality of milk?
The quality of milk is characterized by its acidity. As we store milk, its acidity
gradually increases because of formation of lactic acid from milk sugar under the
influence of lactic acid bacteria from air. The acid precipitates the proteins of the
milk and, thus causes setting of milk. Generally, setting milk is by heating it and
then allowing it to stand undisturbed for some time but, it can also be observed
without the above process, when its acidity is considerably high.

QUALITATIVE ANALYSIS
I. CARBOHYDRATES
General Information: Carbohydrates are one of the important components of
food. These are the compounds of carbon, hydrogen and oxygen with general
formula CxH
2
yOy.
Chemically, a carbohydrate is either a polyhydroxy aldehyde (e.g. Glucose), a
polyhydroxy ketone (e.g. Fructose) or a substance, which on hydrolysis yields at
least one of these polyhydroxy compounds. Carbohydrates have been divided into
three classes namely:
1. Monosaccharides, e.g. glucose, fructose, etc.
2. Disaccharides, e.g. sucrose, lactose, etc.
3. Polysaccharides, e.g. starch, cellulose, etc.
Some of the food such as rice, potato, bread, cereals, fruits and milk etc. contain
carbohydrates.

TEST FOR CARBOHYDRATES
APPARATUS: Beakers, test tubes, burner and stirring rod
CHEMICALS: Milk, Benedicts solution, Fehlings solution A, Fehlings solution B,
dilute hydrochloric acid
Experiment Observation Inference
1. Take 1 ml of milk in a clean and
dry test tube. Add 0.5 ml of HCL
and warm. Add Fehlings
solution A and warm. Then, add
Fehlings solution B and again
warm.
2. Take 1 ml of milk in a clean and
dry test tube. Add 0.5 ml of
Benedicts solution and boil for
2 minutes.

A red precipitate is
observed.


Yellow or red
precipitates are
observed.
Carbohydrates
are present.


Carbohydrates
are present.


RESULT: Carbohydrates are present in Milk.

II. PROTEINS
General Information: Proteins are nitrogenous substances, which occur in the
protoplasm of all animal and plant cells. They are mainly required for building up
tissues and in regeneration of cells. They are very complex compounds,
containing carbon, hydrogen, nitrogen, oxygen, sulphur and phosphorous. The
chemical behavior of proteins is due to the amino acids in the proteins molecules.
Proteins, like polysaccharides, are all polymeric substances. All proteins, when
subjected to treatment with strong acids, depolymerize into their monomeric
components, all of which are L-amino acids of the following general formula:


The symbol R represents an organic radical, which may range from an H-atom to a
large aliphatic or aromatic group.
Muscles, skin, hair, nails, blood, milk, eggs, beans, peas and pulses contain a high
percentage of proteins.


TEST FOR PROTEINS
APPARATUS: Beakers, test tubes, china dish, burner and stirring rod
CHEMICALS: Milk, hydrochloric acid, copper sulphate solution, Ammonium
hydroxide solution, acetic acid, concentrated nitric acid and 40% sodium
hydroxide solution

Experiment Observation Inference
1. Biuret test: Take 1 ml of milk in
a clean and dry test tube. Add
0.5 ml of CuSO
4
solution and a
few drops of NH
4
OH.
2. Take 1 ml of milk in a clean and
dry test tube. Add 0.5 ml of HCL
or CH
3
COOH.
3. Take 3 ml of milk in a clean and
dry test tube. Add 2 drops of
conc. HNO
3
along the sides of
the test tube and boil.
4. Cool the test tube and add
excess of 40% NaOH or NH4OH
to make the solution alkaline.

Violet colour
appears.


Protein separates as
a precipitate.
A white ppt. is
formed which
changes to yellow

Yellow colour
changes to orange.
Protein is
present.


Protein is
present.

Protein is
present.


Protein is
present.



RESULT: Proteins are present in Milk.

III. FATS
General Information: Fats are triglyceride esters of fatty acids. They act as a
primary reserve source for the living organisms and also protect them from
physical shocks.
Glycerides of unsaturated fatty acids like oleic acid (C
17
H
33
COOH) are termed
unsaturated fats. Similarly, glycerides of saturated fatty acids like stearic acid
(C
17
H
31
COOH) are called saturated fats. These are excellent fuels. Fats protect
delicate tissues and some of them are important sources of necessary vitamins.
Animals, fed on fat-free diet over an extended period, were found to suffer from
skin eruption. The chief sources of fats are vanaspati ghee, milk, butter etc.

TEST FOR FATS
APPARATUS: Beakers, test tubes, filter paper, burner and stirring rod
CHEMICALS: Milk
Experiment Observation Inference
Centrifuge the milk and get the fat.
Take it on the filter paper and crush it.
Oily spot is observed Fat is present.



RESULT: Fats are present in Milk.

IV. PHOSPHATES
General Information: Phosphorous is a microelement, derived from the mineral
salts, present chiefly in vegetables and milk. It is chiefly required to build the body
tissues and essential components of fluids, which regulate cellular activity.

TEST FOR PHOSPHATES
APPARATUS: Beakers, test tubes, china dish, burner and stirring rod
CHEMICALS: Milk, concentrated nitric acid and ammonium molybdate solution

Experiment Observation Inference
Take 0.5 ml of milk in a clean china
dish. To it, add 2 ml of conc. HNO
3
and
ammonium molybdate solution in
excess and heat.

Canary yellow
precipitate is
observed
Phosphate is
present.



RESULT: Phosphates are present in Milk.


V. WATER
General Information: The specific gravity or relative density of milk lies in the
range of 1.025 to 1.036. Pure milk does not contain any nitrates but when the
mineral water is added to milk, nitrates are formed in milk and hence water
contains some nitrates.
TEST FOR WATER
APPARATUS: Beakers, test tubes
CHEMICALS: Milk, diphenylamine solution

Experiment Observation Inference
Take 5 ml of diphenylamine solution
in a test tube and pour the milk
sample along the sides of the test
tube.
A blue ring is formed. Water is present
in the sample.



RESULT: Water is present in Milk.

QUANTIATIVE ANALYSIS
DETERMINATION OF ACIDITY OF MILK
APPARATUS: Beakers, conical flask, burette, pipette and burette stand with clamp
CHEMICALS: Milk, distilled water, alcoholic solution of phenolphthalein and 0.1 N
NaOH solution.
PROCEDURE:
1. Pipette out 10 ml of the milk sample into a conical flask. To it, add 20 ml
distilled water and add 3 to 4 drops of alcoholic solution of
phenolphthalein. Shake the mixture thoroughly.
2. Fill a burette with 0.1 N NaOH solution. Titrate the milk solution, shaking all
the time, until a permanent faint pink colour appears.
3. Calculate how many milliliters of the alkali solution were used to neutralize
the 10 milliliters of milk solution. Then determine the milliliters required for
neutralizing g 100 ml of the sample. This will be the acidity of the milk in
degrees on the Turner scales.


OBSERVATIONS:
Concentration of NaOH
Volume of milk taken =10 ml
Volume of water added to the milk =20 ml
S.No. Initial Reading
(ml)
Final Reading
(ml)
Volume of NaOH
consumed
1. 0.0 8.2 8.2
2. 10.0 18.2 8.2
3. 20.0 28.2 8.2

CALCULATIONS:
10 ml of milk is neutralized by 8.2 ml of NaOH
100 ml of milk is neutralized by (8.2/10 ) x 100
= 82ml of NaOH
RESULT: Acidity of Milk is found to be 82 degrees on the Turner scale.

DETERMINATION OF THE QUANTITY OF
MILK SUGER
APPARATUS: Beakers, test tubes, funnel, filter paper and burner
CHEMICALS: Milk, 10 % acetic acid
PROCEDURE:
1. Take 20 ml of fresh milk and weigh it.
2. To it, add 10% acetic acid to precipitate all the proteins and filter the
solution. Filtrate contains sugar.
3. Evaporate the filtrate and take the weight of the residue. Residue is milk
suger.

OBSERVATIONS:
Weight of 20 ml of Milk = 18.7 g
Weight of the residue ( milk Sugar) = 0.27 g
Percentage of sugar in Milk = (0.27 / 18.7) x 100
= 1.44%

RESULT: The percentage of the milk sugar present in the sample is 1.44%.

RESULT

Hence, these simple tests give a complete description of milk.

The qualitative analysis of milk clearly indicates the presence of carbohydrates,
proteins, fats, starch and microelements (phosphates) in the milk.

The quantitative analysis of milk gives us an idea of the acidity of milk. Also the
quantity of milk sugar present in the milk is calculated.