MILK AND MILK PRODUCTS
1. Estimation of Acidity by Titration Method
Aim: To determine the natural acidity of milk.
Principle: Natural acidity in milk is due to its constituents such as casein, albumin, citrates, phosphates and carbon dioxide. As the acidity in milk raises pH will decrease and denaturation of protein will occur. Apparatus: conical flask, measuring cylinder.
Reagents:
1. 0.1N NaOH
2. Phenolphthalein indicator
Procedure:
For drain: 10ml of drain is measured and taken in the funnel shaped carafe. 2-3 drops of pointer is included and titrated against 0.1N NaOH till the presence of pale pink shading. The titre esteem is noted down. The sharpness of drain is figured utilizing the beneath equation.
% acidity of milk = titre value
Estimation of Fat in Milk
Aim: To determine the fat content in milk.
Principle: The milk is mixed with H2SO4 and iso-amyl alcohol in a special Gerber tube, permitting dissolution of the protein and release of fat. The tubes are centrifuged and the fat raising into the calibrated part of the tube is measured as a percentage of the fat content of the milk sample. The method is suitable as a routine or screening test. It is an empirical method and reproducible results can be obtained if procedure is followed correctly.
Reagents:
a. Sulphuric acid with a density of 1.807 to 1.812g/ml at 270C corresponding to a concentration of Sulphuric acid from 90-91% by weight.
b. Amyl alcohol for milk testing (furfural free)
Procedure:
1. Take Conc. Sulphuric corrosive (approx. 2ml) in Butyrometer tube.
2. Put 10.75ml. Drain in this tube now tenderly through dividers. (Exothermic response)
3. Put 1ml amyl liquor into
Put top over it deliberately and blend delicately here and there.
5. Keep this tube in rotator for around 5min. at 1200 rpm.
6. After rotator a different oil layer would get isolated at the highest point of violet-blue blend.
7. This is fat layer. Take the readings.
Result :
Fat % = 7.9
6. Adulteration Test For Milk Through Adulteration Kit
Aim: to detect the presence of adulterants in a given milk sample.
A. Test for Detection of Sugar in Milk
Procedure:
put 1ml sample in a test tube and then add 1ml of Sugar Reagent. place the test tube in a boiling water btah for 5min. presence red color indicates the presence of added sugar/sucrose in milk.
Result :
Red colour is seen so sugar is present
B. Test for Detection of Salt by the use of Salt Reagent
Add of salt in milk is mainly resorted to with the aim of increasing the corrected lactometer reading.
Procedure:
Take 5ml salt reagent-1 .Add a couple of Drops of Salt Reagent-2 (red shading creates). At that point include 1ml drain and blend well. Appearance of yellow shading shows the nearness of Salt in drain.
Result :
Yellow colour is seen so salt is present
C. Test for Glucose presence
Poor quality glucose is sometimes added to milk to increase the lactometer
These labels indicated the lactose solution that was be placed into the mini-microfuge tubes. The varying lactose ph solutions were obtained. The four miniature pipets were then used, (one per solution,) to add 1mL of the solution to the corresponding mini-microfuge tubes. When this step is completed there were two mini-microfuge tubes that matched the paper towel. Then, once all of the solutions contained their respective lactose solutions, 0.5mL of the lactase enzyme suspension was added to the first mini-microfuge tube labeled LPH4 on the paper towel, and 4 on the microfuge tube. As soon as the lactase enzyme suspension was added to the mini-microfuge tube, the timer was started in stopwatch mode (increasing.) When the timer reached 7 minutes and 30 seconds, the glucose test strip was dipped into the created solution in the mini-microfuge tube for 2 seconds (keep timer going, as the timer is also needed for the glucose strip. Once the two seconds had elapsed, the test strip was immediately removed, and the excess solution was wiped gently on the side of the mini-microfuge tube. The timer was continued for 30 addition seconds. Once the timer reached 7:32 (the extra two seconds accounting for the glucose dip), the test strip was then compared the glucose test strip color chart that is found on the side of the glucose test strip
The purpose of this experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them.
The concentration of Milk Ø The volume of Rennin Ø The volume of Milk Ø The temperature of the reaction Ø Agitation The factor I have chosen to explore is the concentration of Rennin because I believe that varying the temperature of the reaction is very hard to control and therefore may be inaccurate and agitation is a very simple investigation.
... determine lactose levels. Maybe a lactose quotient could be developed and printed on lactose based products to indicate their relative impact on lactose intolerant people. I think this would be a valuable service to lactose intolerant people in choosing products that contain considerable lactose but have different digestibility factors because of lactase or other additives. I believe study should focus on two major areas. First, alternate methods of processing milk products should be explored, such as making yogurts, cheeses and low-lactose products, and adding lactase to unadulterated milk products to help lactose digestion. Second, alternatives to foods containing lactose should be studied and promoted. This is especially important in food relief programs where our current efforts of sending high- milk diets to hungry people seem wasteful as well as dangerous.
...at keep organisms alive. “Proteins are the most structurally sophisticated molecules known” (Campbell, 1999) which is reason enough to study them. The techniques we learned in this lab form a basis from which a detailed study of proteins is possible. Following our procedure we were successfully able to set up a quantifying assay to determine the amount of protein within a milk sample, although our yield percentage was rather low. However, errors in this lab (in the form of a low yield percentage) may have an origin from our last lab. In the process of extracting proteins from the milk sample, we may have inadvertently lost some of the protein through erroneous measurements, or perhaps through poor handling of either ammonium sulfate or the dialysis tubing. While not sufficient enough (at this point) to invalidate our results, they do explain the major difference between the expected and the actual amount of protein extracted.
b. Drop Calculations Vol/Number of Drops. 1mL/23Drops =.034mL /drop VII. Conclusion Unlike other labs, this lab allows for the most precise titration. results possible.
Four solutions were tested an out of the four only one had a color change, meaning that it had alcohol present. This solution was methanol and of course it would produce a color change because methanol is an alcohol. One solution that should have changed color was solution 4, the base-hydrolyzed aspartame, but it did not produce a color change when aqueous ceric ammonium nitrate reagent. Water and fresh aqueous aspartame are not going to produce a color change because there is no alcohol group in there structure.
mother’s milk. It a practice that has been passed down from generation to generation since the beginning of our existence. It has proven to be an efficient and healthy way to feed newborns. Several research have shown numerous benefits of breastfeeding. For example, when it comes to the comparison of breast milk and formula milk, studies have shown that formula milk can be harder for babies to digest. This is due to the fact that formula milk is created from cows and babies, stomachs have a hard time digesting and adjusting to it. In addition, the overall quality of formula milk lack the critical nutritions such as antibodies, which breast milk provides to help fight of infections and prevent diseases. As a result, the benefits of
Breastfeeding is a highly debated topic amongst mothers across the world. Every mother has the choice to breastfeed or bottle fed their infant. Although everyone is entitled to their own opinion and choice, it is scientifically proven that breast milk is more beneficial for the infant’s health and development and the mother. Breast milk contains extremely beneficial vitamins and nutrients and also has the ability to change according to the infant’s growth and development. Formula companies try to mock breast milk to the best they can, although it cannot be completely composed the same. “Breastfeeding offers immunological and allergy protection to the infant, is economical and convenient as it is always fresh and the right temperature, and provides a great opportunity for the mother and infant to bond” (p. 1052, Potter & Perry, 2011). Research has proven that breast milk is the most
Breast milk is produced uniquely by a mother for her infant’s consumption. This means that it is manufactured wi...
What Makes Human Milk Special? (Mar-Apr 2006). New Beginnings Vol. 23 No.2 , pp 82-3.
The Benedict's Test is used to test the presence of simple sugars in a sample. If sugars are present, a color change will occur from blue to red. However, although the Benedict's test shows the presence of sugars, it cannot accurately determine the concentration of sugar in a sample solution. In our method, we added specific concentrations of glucose to the Benedict's test to use as a chart to estimate the glucose concentration of an unknown solution X. Although this gives a rough estimate of the concentration, it is very inaccurate. For example, the mystery solution X was a pale orange color, which was between the colors in my first and second test tube.
tube. Add 6 mL of 0.1M HCl to the first test tube, then 0.1M KMnO4 and
Breast milk is made for the baby having just the right amount of protein, sugar, water, and fat that is needed for a baby’s growth and development. As breast milk is easier for newborn’s to digest than formal, it prevents intestinal upsets. Furthermore, breast milk includes substances such as immunoglobulin’s...
Breast milk matches a baby’s needs and growth patterns better than any formula substitute. A mother tends to produce just enough milk to fill her baby’s stomach, so she does not need to worry about underfeeding or overfeeding. Furthermore, the milk’s content changes as the ...