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    Analysis of Dairy Milk

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    Vipin Chandran
    The document discusses the chemical analysis and testing of raw and boiled dairy milk samples. Various tests were performed to analyze the acidity, pH, presence of starch or potassium iodide, water adulterants like nitrates and sucrose, and methylene blue reduction. The results showed that the acidity and pH were slightly lower in the boiled milk sample. Both samples tested positive for starch and potassium iodide but negative for water adulterants. Neither sample showed any color change in the methylene blue reduction test. In conclusion, the boiled milk sample had slightly better results than the raw milk sample.

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    Analysis of Dairy Milk

    Uploaded by

    Vipin Chandran
    188 views9 pages
    The document discusses the chemical analysis and testing of raw and boiled dairy milk samples. Various tests were performed to analyze the acidity, pH, presence of starch or potassium iodide, water adulterants like nitrates and sucrose, and methylene blue reduction. The results showed that the acidity and pH were slightly lower in the boiled milk sample. Both samples tested positive for starch and potassium iodide but negative for water adulterants. Neither sample showed any color change in the methylene blue reduction test. In conclusion, the boiled milk sample had slightly better results than the raw milk sample.

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    The document discusses the chemical analysis and testing of raw and boiled dairy milk samples. Various tests were performed to analyze the acidity, pH, presence of starch or potassium iodide, water adulterants like nitrates and sucrose, and methylene blue reduction. The results showed that the acidity and pH were slightly lower in the boiled milk sample. Both samples tested positive for starch and potassium iodide but negative for water adulterants. Neither sample showed any color change in the methylene blue reduction test. In conclusion, the boiled milk sample had slightly better results than the raw milk sample.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    188 views9 pages

    Analysis of Dairy Milk

    Uploaded by

    Vipin Chandran
    The document discusses the chemical analysis and testing of raw and boiled dairy milk samples. Various tests were performed to analyze the acidity, pH, presence of starch or potassium iodide, water adulterants like nitrates and sucrose, and methylene blue reduction. The results showed that the acidity and pH were slightly lower in the boiled milk sample. Both samples tested positive for starch and potassium iodide but negative for water adulterants. Neither sample showed any color change in the methylene blue reduction test. In conclusion, the boiled milk sample had slightly better results than the raw milk sample.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
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    com

    Milk is a normal mammary secretion derived from complete milking of healthy milk animal. It should be free from colostrums. It becomes necessary to know the Chemistry of milk, its spoilage, and method of preservation. Milk is a complete food with about pH 7.0, that is an aqueous solution of protien, fat and carbohydrates with many minerals & vitamins. For my analysis I have taken Dairy Milk (Saras)The Composition of dairy milk is as followsNutritional Facts per 100 ml Energy Carbohydrates Protein Total Fat Calcium Phosphorus Vitamin B1 Vitamin A (Retinol) Values 46.0 K.cal 4.9 g 3.4 g 1.5 g 122 mg 85 mg 0.05 mg 16 g

    SAMPLE COLLECTION: - Raw milk sample of dairy (Lotus) were collected using sterilized container under sterile condition. I. REQUIRMENTS: (a) Glass Wares Required (b) Reagents Required (c) Solutions Required NaOH Solution, Oxalic Acid Solution, 10% KI solution, Starch solution, Methylene Blue (1 ml.) (d) Instruments Required

    II. METHODOLOGY
    1. To determine the Acidity
    2. To determine the pH 3. Starch & KI Test 4. Adulterants Test 5. MBRT (Methylene blue reduction test)

    1. Acidity Test:Formula % acidity of milk = ml. of N/10 NaoH 0.0091000 ml of milk used % Acidity of raw dairy milk sample was obtained = 0.19% % Acidity of boiled dairy milk sample was obtained = 0.18%

    2. To determine pH of Milk:For raw milk sample = 7.42 For boiled milk sample = 7.36

    3. Starch or KI Test:Pale yellow color is appear it indicates the presence of starch and KI.

    4. TEST FOR WATER ADULTERANTS:(A). Nitrate Test


    The brown ring was not formed in both raw and boiled milk sample. So that nitrate was absent in milk. (B). Sucrose test In both sample,there was no red color appeared. It shows the absence of sucrose in dairy milk sample. (C). Starch test In both samples, there was not any violet color appeared in sample. It shows the absence of starch. (D). Skimmed Milk Test In both sample, violet color not appear it shows that there was not any milk powder mixed with sample. (E). Gelatine Test In both samples yellow colour present. It indicates the presence of high gelatine.

    5. M.B.R.T.(Methylene Blue Reductase Test):No color change in solution after 6-7hours for both sample so bacterial extent absent.

    For chemical analysis of raw and boiled dairy milk many tests like acidity test, ph test, starch and KI test, tests for water adulterants and MBRT test are performed. The conclusion is that boiled milk is slightly better than raw milk.

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