ANALYSIS OF MILK

Submitted By : R BHARATH KUMAR Class : XII-B Roll No. :

ACKNOWLEDGEMENT
It is a great pleasure to express my sincere thanks and gratitude to my respected Chemistry Teacher Mrs. CHARU ARORA, who had extended me full co-operation and guided me in bringing out this Project successfully. I am also highly obliged to Chemistry Laboratory assistant Mr.A SHARMA who provided me the necessary materials and also gave me useful tips.

R.BHARATH KUMAR XII B

CERTIFICATE
This is to certify that R.BHARATH KUMAR, Class 12TH B Of Ramjas School has successfully completed supervision. his project and has given a satisfactory account of the experiment on my

(Mrs.Charu Arora) Chemistry Teacher

CONTENTS

1. 2. 3. 4. 5. 6. 7. 8. 9.

INTRODUCTION AIM APPARATUS / CHEMICALS THEORY DETECTION OF VARIOUS CONSTITUENTS OF MILK VARIOUS SAMPLES OF MILK TAKEN EXPERIMENTS 1,2,3 & 4 DETECTION OF VARIOUS ADULTRANTS IN MILK EXPERIMENTS 5,6 & 7

10. CONCLUSION 11. BIBLIOGRAPHY

INTRODUCTION
Milk is one of the most important and essential requirements of our daily needs. It fulfills the basics nutritional requirement as it contains proteins, carbohydrates, calcium, phosphorous etc. Chemically carbohydrates are polyhydroxy ketone and aldehydes derivates, whereas proteins are complex nitrogenous organic substances. All these are required for normal growth and development of the body, especially for growing children and lactating mothers. Now-a-days, people having an extra lure for money, have started making synthetic milk thereby decreasing its quality and posing threat to society. This milk is being sold at a cheaper rate to attract people. A whole generation of infants in northern India is at risk of developing diseases due to drinking poisonous milk, i.e., SYNTHETIC MILK being pumped into market by unspurious Traders. SYNTHETIC MILK has low nutrional value. The project herby includes simple methods to detect 'ADULTERATION IN MILK'.

AIM OF THE PROJECT

To Study Various components and Adulterants present in different samples of milk available in the market.

APPARATUS
Test Tubes Stirrer Burner Beakers Conical Flask

CHEMICALS
Molish Reagent Fehlings Solution Benedicts Reagent Copper Sulphate Solution Conc. HCL Millions reagent Conc.HNO3 Dimethyl Amino Benzaldehyde Milk Samples Methylene Blue

Milk
Where does milk come from? Milk is a complex biological fluid, the composition and physical characteristics of which vary from species to species, reflecting the dietary needs of the young mammal. The major constituent of milk is water, but depending on the species, milk contains varying quantities of lipids, proteins and carbohydrates that are synthesised within the mammary gland. Also present are smaller quantities of minerals and other fat-soluble and water/soluble components derived directly from blood plasma, specific blood proteins and intermediates of mammary synthesis. In many parts of the world the cow is of overwhelming importance in milk production, and in some countries milk from species other than the cow is not legally defined as milk.
Species Cow Buffalo Water 87.3 82.2 Fat 4.4 7.8 Casein 2.8 3.2 Whey protein 0.6 0.6 Lactose 4.6 4.9 Ash 0.7 0.8

Composition of milk (g/100g) of different species. What is in milk? Some of the essential minerals and vitamins such as iron and vitamin D are, however, not present in sufficient amounts, or in optimum proportions, to fulfill the requirements for complete nutrition

Composition of raw milk. Quantities of the various main constituents of raw milk from cows can vary considerably; between cows of different breeds and between individual cows of the same breed. Water is the principal constituent and it is the carrier of all other components. Cows' milk consists of about 87 % water and 13 % dry substance that is suspended or dissolved in the

water. Beside total solids, the term solids-non-fat (SNF) is used in discussing milk composition. Fat . Fat weighs less than water and exists as small globules or droplets dispersed in the milk serum. Because of its lower weight, fat rises up and floats on the surface of milk, causing a cream layer. The taste of this fat (butter) is creamy and somewhat sweet, and it has a light yellow color. Protein . Proteins are the most important nutrient in milk and an essential part of our diet. They are present as a solution in milk, and the proteins we consume are broken down into simpler compounds in the digestive system and the liver. These compounds are then conveyed to the cells of the body, where they are used as construction material for building the body's own protein. Proteins are giant molecules built up of smaller units called amino acids, and a protein molecule consists of one or more interlinked chain(s) of amino acids. Casein . The proteins in milk consist to 80 % of casein, which in turn is made up of a number of components that together form complex particles or micelles. Whey protein Proteins are built up completely differently and therefore also have totally different characteristics. In general, whey proteins have very high nutritional values and they are widely used in the food industry. Whey protein is also called serum protein. Non-protein nitrogenous compounds (NPN) The presence of nitrogen is one of the main characteristics of proteins, but traces of non-protein nitrogenous products are also found in milk.

Percentage of different compounds in milk.

Minerals and salt Milk contains a number of minerals, with a total concentration of < 1 %. The most important salts are calcium, sodium, potassium and magnesium. These occur as phosphates, chlorides, citrates and caseinates. Vitamins . Vitamins give milk its taste and are essential for normal life processes. Milk contains many vitamins and among the best known are A, B1, B2, C and D. Vitamins A and D are soluble in fat, or fat solvents, while the others are soluble in water. Enzymes . Enzymes (catalysts) are a group of proteins produced by living organisms. The action of enzymes is specific: each type of enzyme catalyses only one type of reaction. Two factors that strongly influence enzymatic action, are temperature and pH. Several of the enzymes in milk are utilised for quality testing and control. LIPASE splits fat into glycerol and free fatty acids. When milk has been damaged, lipase causes differences in taste. PEROXIDASE is activated if the milk is heated to 80 C for a few seconds. This can be used to prove the presence or absence of peroxidase in milk and thereby check whether or not a pasteurisation temperature above 80 C has been reached. CATALASE splits hydrogen peroxide into water and free oxygen. Milk from diseased udders has a high catalase content, while fresh milk from a healthy udder contains only an insignificant amount. PHOSPHATASE is able to split certain phosphoric-acid esters into phosphoric acid and alcohol. Phosphatase is destroyed by ordinary pasteurisation (72 C for 15 seconds). The phosphatase test can be used to determine whether the pasteurisation temperature has been attained.

DETECTION OF VARIOUS CONSTITUENTS OF MILK

CARBOHYDRAYES PROTIENS PHOSPHATE WATER

MILK SUGAR

VARIOUS SAMPLES OF MILK TAKEN

SAMPLE A: MOTHER DIARY-Full Cream MILK SAMPLE B: PARAS MILK SAMPLE C: ORDINARY OPEN MILK

EXPERIMENT 1
AIM : To study the presence of carbohydrates in given samples. : Take 1ml of milk. Add 0.5 ml of Molish Reagent and add a few drops of H2SO4 to it.

FIRST TEST

RESULT SAMPLE A SAMPLE B SAMPLE C CONCLUSION SOCOND TEST RESULT SAMPLE A SAMPLE B SAMPLE C CONCLUSION : Reddish ring formed : Reddish ring formed : Reddish ring formed : All 3 samples contain carbohydrates : Take 1ml of milk. Add 0.5 ml of HCL. Add Fehlings Solution A & B to it. Heat the solution. : Red ppt. is formed : Red ppt. is formed : Red ppt. is formed : All 3 samples contain carbohydrates

EXPERIMENT 2 AIM FIRST TEST RESULT SAMPLE A SAMPLE B SAMPLE C CONCLUSION SOCOND TEST RESULT SAMPLE A SAMPLE B SAMPLE C CONCLUSION : Red Colour formed : Red Colour formed : Red Colour formed : All 3 samples contain proteins. : Violet Colour formed : Violet Colour formed : Violet Colour formed : All 3 samples contain proteins. : Take 1ml of milk. Add Millions Reagent. Heat for some time : To study the presence of proteins present in given samples. : Take 1ml of milk. Add 0.5 ml of CuSO4 and NaOH to it.

EXPERIMENT 3 AIM PROCEDURE : To test the presence of phosphate present in the given samples. : Take 5ml of milk. Add 2 ml of Conc.HNO 3 and Ammonium Molybdate on slight heating.

Observations SAMPLE A SAMPLE B SAMPLE C Inference : Yellow ppt. formed : Yellow ppt. formed : Yellow ppt. formed : All 3 samples contain Phosphate.

EXPERIMENT-4 AIM PROCEDURE : To study the presence of water in the given samples. : Take 5ml of Diphenylamine solution and pour the milk samples along the sides of the test tube.

Observations SAMPLE A SAMPLE B SAMPLE C Inference : Blue ring formed : Blue ring formed : Blue ring formed : All 3 samples contain water.

DETECTION OF VARIOUS ADULTRANTS IN MILK

UREA CAUSTIC SODA BACTERIA

EXPERIMENT-5 AIM PROCEDURE : To detect the presence of urea in the given samples of milk. : Prepare dimethyl amino benzaldehyde solution in Conc.Hcl. Add a few drops of milk in the test tube along with the prepared solution.

Observations SAMPLE A SAMPLE B SAMPLE C Inference : No ppt. formed : Pale Yellow ppt. formed : Yellow ppt. formed : Sample C contains maximum amount of urea. Hence, it is synthetic in nature. Sample A is the purest one followed by B.

EXPERIMENT-6 AIM : To detect the presence of caustic soda in the given samples of milk. : Take the sample of milk and add a few drops of phenolphthalein to it : No change is observed. : No change is observed. : Pink coloration. : Sample C contains caustic soda. It further ensures that it is synthetic in nature. Sample A & B are pure and free from caustic soda.

PROCEDURE Observations SAMPLE A SAMPLE B SAMPLE C Inference

EXPERIMENT-7 AIM : To estimate the amount of bacteria present in the given samples of milk. : Take equal volumes of given samples. Add 2ml of methylene blue to it. Note the time taken by each sample to reduce the dye indicated by conversion of blue color to white. For pure milk it should not be less than 5 hours.

PROCEDURE

Observations SAMPLE A SAMPLE B SAMPLE C Inference : 5 hrs. 30 minutes. : 5 hrs. 38 minutes. : 35 minutes. : Sample C is highly contaminated with high level of bacteria. Sample A & B are pasteurized.

CONCLUSION OF THE PROJECT

SAMPLE A: MOTHER DIARY-Full Cream MILK
Mother diary milk contains all the nutrients and amount of adulterants was negligible. Hence, it is good quality milk. Urea, caustic soda and bacteria presence is null.

SAMPLE B: PARAS MILK

Paras milk was more or less equivalent to Sample A except for the quantity of the nutrients which is little high. The presence of urea, caustic soda and bacteria is negligible, Hence it is also pure.

SAMPLE C: POLYPACK-ORDINARY OPEN MILK

Open milk is highly contaminated and contains large amount of adulterants. It certainly is synthetic milk, as it contains Urea, Caustic soda and bacteria.

BIBLIOGRAPHY
1. Lab Manual in Chemistry 2. Internet