In this laboratory activity, you will determine the percent of protein, carbohyd

rate, and water in nonfat milk. Once the composition of milk has been determine
d, you will calculate its food energy value. You will then compare your laborat
ory results with accepted values for nonfat milk.
You will first separate protein from nonfat milk by precipitating the protein an
d filtering off the solid. Then the quantity of water in nonfat milk will be fo
und by evaporating the water and weighing the remaining milk residue. You will
calculate the percent carbohydrate by difference---that is, once you know the pe
rcent of protein and water, you will assume the rest is carbohydrate. The avera
ge values for nonfat milk are 3.3% protein, 4.9% carbohydrates and 91% water.
Procedure:
Part 1 Removal of Milk Protein.
Carefully weigh an empty 50 ml beaker. Record the mass.
Add 15 ml of nonfat milk to the beaker. Weigh the beaker and milk. Record the
mass.
Using the results of steps 1 and 2, calculate the mass of your milk sample.
Add 30 drops of concentrated acetic acid to the beaker containing the nonfat mil
k. (Caution: keep your nose and face away form the concentrated acetic acid; wa
sh skin immediately if any spills occur.) Swirl briefly, then allow the beaker
to sit for five minutes. Observe the precipitate forming in the milk. Acid coa
gulates milk protein, forming the curd you are observing.
Weigh one fresh circle of filter paper. Record its mass. Support a short-stemm
ed funnel in a 250 ml Erlenmeyer flask. Fold the filter paper and place it in t
he funnel.
Pour the coagulated milk into the funnel. Then add a small amount of water to t
he empty beaker. With a spatula, attempt to remove as much of the white materia
l clinging to the beaker walls as possible. Pour these loosened particles into
the funnel. Repeat this beaker-cleaning step with a second small water sample.
The filtration will proceed slowly. Label your Erlenmeyer flask and let the fil
ter paper dry overnight. Proceed with part 2.
The next day weigh the filtered, dried protein and filter paper. Record the tot
al mass.
Calculate the mass of protein collected. Then, calculate the mass percent prote
in in your milk sample.