CHEMISTRY PROJECT

Qualitative &
Quantitative
Analysis of Milk

Mohit Tomer
STD.XII-A
 ACKNOWLEDGEMENT

I am really grateful to the chemistry department of

our school, our teachers, Mrs. Bharti maam for the
successful completion of this project

(Mohit Tomer)
XII – A
 CERTIFICATE OF ORIGINALITY

This is to certify that Mohit Tomer is a bonafide

student of class XII – A, Cambridge School, Greater
Noida and the following project is of his own
compilation.

Signature
 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 everyday about the quality of milk. But
what is the quality of the milk?
The quality of milk is characterized by its acidity.
As we store the 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 milk and, thus
causes setting of milk. Generally, setting of 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 CxH2yOy.

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 foods 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, Benedict’s solution, Fehling’s

solution A, Fehling’s
Solution B, dilute hydrochloric acid

Experiment Observation Inference

1. Take 1 ml of milk in a A red Carbohydra
clean and dry test precipitate is tes are
tube. Add 0.5 ml of HCl observed. present.
and warm. Add
Fehling’s solution A
and warm. Then, add
 Fehling’s solution B
and again warm.
Yellow or red Carbohydra
2. Take 1 ml of milk in a precipitates tes are
clean and dry test tube are observed. present.
and add 0.5 ml of
Benedict’s solution and
boil for 2 minutes.

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 behaviour of proteins is
due to the amino acids in the protein molecules.
 Proteins, like polysaccharides, are all polymeric
substances. All proteins, when subjected to
treatment with strong acids, depolymerise 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 Violet colour Protein is
of milk in a clean and appears. present.
dry test tube. Add 0.5
ml of CuSO4 solution
and a few drops of
NH4OH. Protein Protein is
separates as present.
2. Take 1 ml of milk in a a precipitate.
clean and dry test tube
and add 0.5 ml of HCl Protein is
or CH3COOH. A white ppt. present.
is formed
3.1 Take 3 ml of milk in which
a clean and dry test changes to
tube. Add 2 drops of yellow Protein is
conc. HNO3 along the present.
sides of the tube and
boil. Yellow colour
3.2 Cool the test tube changes to
and add excess of orange
40% NaOH or NH4OH
to make the solution
alkaline.
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 (C17H33COOH) are termed unsaturated fats.
Similarly, glycerides of saturated fatty acids like
stearic acid (C17H31COOH) 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 Oily spot is Fat is
get the fat. Take it on the observed. present.
filter paper and crush it.

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 phosphates
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 Canary Phosphate
china dish. To it, add 2 yellow is present.
ml of conc. HNO3 and precipitate is
ammonium molybdate observed.
solution in excess and
heat.

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 reagent solution

Experiment Observation Inference

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

Result: Water is present in Milk.

QUANTIATIVE ANALYSIS

I. 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 millilitres of the alkali solution

were used to neutralize the 10 millilitres of milk
solution. Then determine the millilitres required for
neutralizing 100ml 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 = 10ml
Volume of water added to the milk = 20ml

S.N Initial Final Volume of

o. Reading (ml) Reading NaOH
(ml) consumed
1. 0.0 8.2 8.2
2. 10.0 18.2 8.2
3. 20.0 28.2 8.2

Calculations:

10ml of milk is neutralized by 8.2 ml of NaOH

100ml of milk is neutralized by (8.2/10) x 100
= 82ml NaOH

Result: Acidity of Milk is found to be 82 degrees on

the Turner Scale.
II. DETERMINATION OF THE QUANTITY OF
MILK SUGAR

Apparatus: Beakers, test tubes, funnel, filter paper

and burner

Chemicals: Milk, 10% acetic acid

Procedure:
1. Take 20ml 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 sugar.

Observations:

Weight of 20ml of Milk = 18.7g

Weight of the residue (milk sugar) = 0.27g
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 milk is calculated.