This document discusses the composition of milk and the process of separating its main components - protein, fats, carbohydrates, and phosphate. Milk is a colloidal solution of these compounds. Proteins fold into complex 3D structures to remain soluble in water. Fats are composed of glycerol and fatty acid chains. A separation process involves adding acid to separate the protein and fats, then adding acetone to extract the fats, leaving the protein behind.

2.  Introductionabout milk
 Milk compounds
 Protein
 Fats
 Separation process

3.  Milk is a colloidal aqueous suspension
consisting of many compounds, several
of which include
1. Carbohydrates (sugars)
2. Lipids (fats)
3. Proteins
4. Phosphate
5. And other components

8.  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" .

9.  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 .

13.  Fats are a type of lipid composed of a
tryhydroxy alcohol (glycerol) and long
chain fatty acids (RCOOH) as shown in
Figure .

14.  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.

15.  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.

17. Milk
Phosphate
Protein
Carbohydrates
Fats
Other Compounds

18. Milk
Protein
Fats

19. 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.

20. 1. Includes the phosphate
and carbohydrate.
2. Includes the protein and
fats .

21. 1. Add 35 of Acetone
2. Heating by condenser
( Reflux )
3. Cooling for 2 min
4. Re heating and
cooling 3 times

22. Filtration
Wash it with 5 ml of
Acetone
1- Fats
2 -Protein

23.  Calculation
1. Fat
% Fat = W fat/ W sample * 100%
2. Protein
%Protein = W protein / W sample * 100%