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Milk analysis


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Milk analysis

  1. 1.  Introductionabout milk Milk compounds Protein Fats Separation process
  2. 2.  Milk is a colloidal aqueous suspension consisting of many compounds, several of which include1. Carbohydrates (sugars)2. Lipids (fats)3. Proteins4. Phosphate5. And other components
  3. 3.  Proteins are large, polymeric structures made up of amino acids. An amino acid is a generic name for one of twenty different molecules. When placed in an aqueous solution, protein will fold up on itself to form what is called a “3ry" .
  4. 4.  The polar (hydrophilic or "water loving") R groups lie on the outside of the protein in contact with water. the nonpolar groups (hydrophobic or "water fearing") R groups bury themselves on the inside of the protein. When the hydrophobic groups come in contact with the water, the protein’s solubility decreases .
  5. 5.  Fats are a type of lipid composed of a tryhydroxy alcohol (glycerol) and long chain fatty acids (RCOOH) as shown in Figure .
  6. 6.  As in the case of the proteins, the R groups determine the identity and properties of the particular fat. Plant oils, for instance, have a large portion of unsaturated fatty acids (double bonds between many of their carbon atoms). Oleic acid: CH3(CH2)7CH=CH(CH2)7COOH. Linoleic acid: CH3(CH2)4(CH=CHCH2)2(CH2)6COOH.
  7. 7.  Animal fats, on the other hand, contain a greater portion of saturated fatty acids (single bonds between carbon atoms). Palmitic acid: CH3(CH2)14COOH. Steric acid: CH3(CH2)16COOH.
  8. 8. MilkPhosphate Protein Carbohydrates Fats Other Compounds
  9. 9. Milk Protein Fats
  10. 10. 1. 50 ml of Milk.2. 1 ml of 8 M Acetic acid.3. Stirring while heating for 5 min.4. Cooling for 10 min in ice bath.
  11. 11. 1. Includes the phosphate and carbohydrate.2. Includes the protein and fats .
  12. 12. 1. Add 35 of Acetone2. Heating by condenser ( Reflux )3. Cooling for 2 min4. Re heating and cooling 3 times
  13. 13. FiltrationWash it with 5 ml ofAcetone1- Fats2 -Protein
  14. 14.  Calculation1. Fat% Fat = W fat/ W sample * 100%2. Protein%Protein = W protein / W sample * 100%