2016-17

Index
S.
No.

Topic

Page
No.

Certificate

(i)

Acknowledgements

(ii)

Introduction

Role of Milk in our Lives

Theory

Experiment 1

Experiment 2

14

Bibliography

17

Photographs

18

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General Introduction
If there is one substance which is used in cooking and
dining all over the world, it is probably milk. Milk is an
everyday substance of great importance in our lives.
Therefore it becomes necessary for us to have as much
information about it as possible, regarding its
composition, its uses and harmful effects (if any).

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Role of Milk in
our Lives
Value of Milk in Human
Nutrition
Milk, described as natures most perfect food is the sole source
of nutrients in most new born mammals. For the human infant,
milk is the only source of nutrients for the first two or three
months of life and in many countries milk plays a major role in
the diet of growing child. Milk or milk substituents are
important during early growth of most domesticated mammals
as well. In addition, milk can be a valuable source of nutrients
for the mature humans, especially the elderly.
Milk is important in the diet because of three of its ingredients,
proteins, calcium and riboflavin. Most important is protein,
which provides many of the essential amino acids that are often
deficient in the cereal grains commonly used for food.

Calcium is the nutrients most likely to be lacking in the dies of

those who do not consume milk or milk products. Adequate
calcium is difficult to provide in the human diet if milk is
excluded. The daily calcium requirement of a nursing mother is
1.3 g whereas that of a pregnant woman is 1.2 g. Calcium is
especially important in the diet of the elderly because calcium
diffuses out of the bones, porous bones develop, this condition
is known osteoporosis, predispose elderly people to their
vertebrate and hips.
Riboflavin and Vitamin A are the vitamins most likely to be
deficient in the human diet. One quart of milk per day supplies
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all of the riboflavin requirements of growing children and adults
except pregnant and lactating females.
One quart of milk daily also supplies other nutrients like
magnesium, fats, calories, thiamine and Vitamin B.

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Theory
Composition of milk
Although milk is generally believed to be a complete food, it
lacks Iron and Copper, which are essential nutrients. Milk
contains Proteins, Fats, Carbohydrates, and Inorganic salts,
Lactose, Fats and Minerals.

A. Milk protein
Milk contains three principle
Lactalbumin and Lactglobulins.

types

Milk
Cows
Goats
Buffalo
Human

of

proteins:

Casein,

%
2.8
2.7
3.8
0.5

B. Milk Carbohydrates
Lactose is the main carbohydrate present in the milk. Lactose is
made up of two simple sugars- Glucose and Galactose. The
lactose content of milk is fairly stable. Lactose is the major
component responsible for osmotic pressure of milk.

C. Milk fats
Fats are present in the milk in the form of fine emulsion which is
easily digestible even without the presence of bile salts. #0% of
total fatty acids are unsaturated fatty acids. Almost all milk fats
are made up of triglycerides. Triglyceride is composed of the
three fatty acids attached to a glycerol molecule.
Goats milk is more digestible than cows milk because of
smaller fat droplets and softer curds.

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D. Calcium
Calcium in milk occurs in the form of free calcium ions. 75% of
the calcium in milk is in chemical or physical combination with
casein, phosphate and citrate.

E. Phosphorus
More than one half of the phosphorus in the milk is combined
with casein. It also occurs in the form of inorganic phosphate.

F. Lactic Acid
It is produced by lactose fermentation in milk and helps in the
absorption of calcium ion.

G. Vitamins
Milk is rich in Riboflavin, Carotene and Vitamin A. It is poor in
Vitamin C, Vitamin D and Vitamin K. That is why cows milk is
fortified with Vitamin D.

H. Casein
Casein is one of three major proteins in milk and is unique as
there is no other similar protein found naturally. It is one of the
chief constituents of cheese. Cheddar contains 33% of casein.

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Experiment 1

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Aim
The Physical, Chemical and
Microscopic Analysis of Milk.
I. Physical Examination
Colour
Odour

State
Density

It is white in colour.
It has a characteristic odour. When it is
left out in a warm place it tends to turn
sour and smells due to production of
lactic acid.
It is colloidal. It is not transparent to
light.
It is denser than water.

II. Microscopic analysis of milk

Apparatus
Procedure
Observation

Microscope, slide, milk drop.

A drop of milk taken on a clean slide is
observed under microscope.
Fat droplets and Brownian motion of
milk is observed.

III. Chemical analysis of milk

Chemicals required: 5% NaOH, 10% CuSO 4, 0.2% Ninhydrin, 1%
acetic acid, (NH4)2SO4 (Saturated), chlorophenol red, 2%
Na2CO3, alcoholic alpha-napthol, conc. H 2SO4, Benedicts
Reagent, phenylhydrazine, HCl, Glacial acetic acid, ethyl
alcohol, acetic anhydride, liquor NH3, Ca3(PO4)2, ammonium
oxalate, ammonium molybdate (solid), KCNS.

Test for protein

General Test

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S.N
o.

Experiment

1.

Biuret Test
Take 6 mL of 5% NaOH in a test
tube. Add 2-3 drops of 10%
CuSO4 solution and divide into
two parts.
1st Part: Add 3mL of water
2

2.

nd

Part: Add 3mL of milk

Ninhydrin Test
To 1mL of milk add 2 drops of
0.2% Ninhydrin. Mix well and
heat.

Observation

Inference

No Change
Violet
appears

colour

Bluish
appears

colour

Presence of protein
in given sample.

Protein present in
the given sample.

Specific Test-Casein
S.N
o.

Experiment

Observation

Inference

1.

Take 10 mL of milk and 10 mL

of water and a drop of 1%
acetic acid. Mix and filter.
Salting out of protein
To a small amount of above ppt.
add
5
mL
of
saturated
(NH4)2SO4. Mix well.

Precipitation
formed

Test is positive for

given sample.

2.

Coagulum
curd formed.

like

Presence of Casein
indicted

Test for Lactalbumin

S.N
o.

Experiment

Observation

1.

To mL of filtrate obtained from

casein precipitation test add 1
drop of chlorophenol red.
Add 2% of Na2CO3 dropwise

Solution
yellow

2.

Inference

turn

Solution turn pink

Lactalbumin
present
Lactalbumin
present

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Note: the term filtrate refers to the solution left after filtration
done to obtain casein. As mentioned later, the filtrate is used
for all further tests.

Test for carbohydrate

S.N
o.

Experiment

1.

Molisch Test
To 2 mL of filtrate add a drop of
alpha-naphthol + 2 mL of conc.
H2SO4
5 mL of filtrate is neutralised
with
2%
Na2CO3
solution
dropwise. Divide the solution
into two parts:

2.

Observation

Inference

Violet ring is seen

at the junction of
two layers

Carbohydrate
present

1st
Part:
Benedicts
Qualitative Test
To 5 mL of qualitative reagent
add 8 drops of solution. Mix
well and heat in water bath.

Green
ppt.
obtained

Reducing sugar in
the sample

2nd Part: Ozazone Test

Take phenylhydrazine hydrogen
chloride and add 5 mL of
solution in a test tube and add
one drop of glacial acetic acid.
Keep in water bath for 30
minutes.

Cotton
ball
shaped
crystals
are seen.

is

Lactose
present

sugar

Test for fats

The ppt. obtained from casein filtration is used. Excess water is
removed by pressing the ppt. between dry filter paper.

S.N
o.

Experiment

1.

Take a dry test tube and put the

ppt. inti it. Add 5 mL of ethyl
alcohol.
Extract
liquid
by

Observation

Inference

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heating it in boiling water bath.
Filter and divide into two parts:
1st Part: Add 3 mL of distilled
water to one part.
2nd Part: Libberman Buchard
Reaction
To 2 mL of extract add 1 mL
acetic anhydride and 4-6 drops
of conc. H2SO4.

Fine
formed

emulsion

Sample
contains
cholesterol
Green
colour
solution formed

Test for calcium

S.N
o.

Experiment

Observation

Inference

1.

To 3 mL filtrate add 3-4 drops of

liquor NH3. Mix and boil.
In a separate test tube, take 4
mL of water and add 1 mL of
glacial acetic acid, mix and boil.
Now mix contents of both the
test tubes. Pour the hot solution
on filter paper. Collect filtrate in
a separate test tube. Add 5 mL
Ammonium Oxalate to the ppt.
left in the filter paper after
separating the filter.

Gelatinous ppt. of
Ca3 (PO4)2 seen.
White
colour
crystal of calcium
oxalate seen.

Ca2+ present.

Inference

2.

Ca2+ present

Test for phosphorus

S.N
o.

Experiment

Observation

1.

To 3 mL of filtrate add 2 mL of
conc. HNO3 and one spatula of
5%
ammonium
molybdate
(solid). Boil.

Yellow
formed

ppt.

Inorganic
phosphate present

Test for Iron

S.N

Experiment

Observation

Inference

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o.
1.

To 2 mL of filtrate add 1 mL of
conc. HNO3. Mix well. Add 2 mL
(NH4)CNS. Mix and boil.

Red ppt. formed.

Iron present

Inference
A. Milk was examined physically. It was found to be a white
colloid (emulsion) with characteristic odour.
B. Milk was examined microscopically. It was observed to
contain fat droplets. Brownian motion was also observed.

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Experiment 2

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Aim
Comparison of casein
content in different
milks.
Apparatus and reagents required
Dilute acetic acid, test tubes, beaker, filter paper and glass rod.
Source of milk
Mother dairy milk
Cows Milk
Soyabean Milk

Procedure
(1)
(2)
(3)
(4)
(5)

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

10 mL of water is added to it
Few drops of dilute acetic acid is added to the mixture so
obtained and stirred to precipitate casein.
The obtained mixture is then filtered.
The casein residue on filter paper is dried and filtered.

Observation table

Sample of Milk
Toned Milk (Mother Dairy)
Soyabean Milk (Sofit)
Cows Milk

Mass of Casein in 20 mL sample

445 mg
830 mg
915 mg

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Inference
(1)
is

(2)
(3)

(A) TONED MILK: Iron is present. Blood red ppt. with KCNS
seen. The complex formed is [Fe(CNS)6)]3(B) (Mother Dairy) Very little cholesterol. Very little green
coloured solution is observed in Libberman Buchards test.
COWS MILK: No iron present. All constituents otherwise
present.
SOYABEAN MILK: All constituents present.

Result
Casein Content

Cows Milk 915 mg

Toned Milk (Mother Dairy) 445 mg
Soyabean Milk (Sofit ) 830 mg

Bibliography
www.google.co.in
www.images.google.com
www.onlinelabs.im/chemistry
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Class 12 Chemistry NCERT

2016-17
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