FST 261

FOOD CHEMISTRY

TITLE : ANALYSIS OF MILK

NAME : NURFADHILAH BINTI JAAFAR

NO ID : 2013698078

GROUP : AS 1164A2

DATE OF SUBMISSION: 26TH JAN 2015

LECTURERS NAME: MADAM ROSHAMIZAH BT HASHIM

INTRODUCTION
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Healty bones can be maintained from the consumption of milk which is rich with calcium content
for all ages and life stages. Consuming milk from childhood throughout adulthood helps to build
up our bones and slow the bone loss into our old age, development for a child and for
pregnancy woman. Besides, calcium milk also contains water, fat and solid non fat. Protein,
casein, albumin and globulin, lactic acid, lactose and citric acid are some of the organic matter
in the non- solid fat portion. These solids are referred to as skim solids or serum solids while
total solid referred to the serum solids plus the milk fat.

A. DETERMINATION OF pH

INTRODUCTION

pH of milk will change when the milk turn to off-flavour or sour. Pasteurization process applied in
food industry can reduce the microorganisms that may introduce in our milk. However, the poor
method of handling during the processing and production of milk can also increase the chances
of the microbes to grow and contaminate the milk. Lactic acid bacteria is the common ones that
present in the milk while coliform bacteria can cause the milk spoilage.

OBJECTIVE

1. To determine the pH of the milk

PROCEDURE
 B. DETERMINATION OF CASEIN FROM MILK WITH AN ACID VINEGAR

INTRODUCTION

Numerous specific and types of protein component that consists in total protein content in milk.
Caseins and whey proteins are the types of protein which have the suitable amount of amino
acid component for the growth and development for young child. Casein are highly digestible
and it consist high quality of amino acid composition. Generally, milks pH is 6.6, thus it have a
negative charge and solubilized as a salt. The negative charge of the casein micelles will
neutralize when acid is added in the milk due to protonation of phosphate group. The casein
micelles disintegrate and become a precipitate form (curd) which has no longer polar, with the
calcium ions remaining in solutions. Cheese is one of the food products consisting primarily of
the curd, when the milk curdles or cogulate. Curdling can be happened naturally in milk that is
not used promptly forming an acid curd.

Chymosin that also knows a s rennin is a proteolytic enzyme in stomach for the curdle or
coagulation of the milk. The coagulation of milk is important for the initial digestion of its protein
in human body. Rennin enzymes in cheesemaking speed up the coagulation of casein produces
a stronger curd.

The precipitation of protein from milk is demonstrated in this experiment with an acid which by
the use of vinegar.

OBJECTIVE

1. To determine casein from milk with an acid vinegar

PROCEDURE
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RESULTS
Table 6.1: Determination of pH in milk

Day pH
 Whole milk
A B
0 6.48 6.50
1 5.72 5.76
2 5.28 5.42

Table 6.2: Determination of Casein in Whole Milk and Soymilk

Whole milk Soymilk

pH before added acid and 6.48 6.55
before heated
pH after added acid and after 4.78 4.36
heated
Volume of milk 100 mL 100 mL
Weight of curd casein 17.13 g 9.587 g
Colour of curd casein Light yellow Light brown
Texture of curd casein Less homogeneous Paste like. Non-homogenous

GRAPH 1

pH vs Days
8
6
Milk A
pH 4 Milk B
2
0
0 1 2
Days

DISCUSSIONS
Milk is probably the most nutritionally complete food found in nature. These experiments
are conducted for the analysis of milk which divided to 2 experiments for the purpose of
determination of pH and determination of casein from milk with an acid (vinegar). All data
obtained is recorded in Table 6.1 and 6.2 and a graph pH versus days is constructed. 2
universal bottle filled with whole milk and labeled as A and B are used for the determination of
pH .From the graph constructed it shows that the pH for both bottles A and B were steadily
decreased along the 2 days of the observation. The reduction of milk pH can be seen shortly in
a few days. Milk pH of bottle A changes from 6.48 to 4.78 while for bottle B changes from 6.50
to 4.20. The pH changes from the alkali state to the acidic one. Milk that especially exposed to
air is likely to reduce the pH of the milk and become sour in taste. Milk is contains carbohydrate
lactose and may also contained some bacteria. Bacteria multiply efficiently in warm condition
and contribute the sourness effect in the milk. There are 2 types of preservation of milk which is
pasteurization and sterilization. Pasteurization only reduces the number of the microbes present
in the milk thus they will gradually multiply if the milk is not store in a proper storage condition.
Next, the second experiment conducted to determine the casein from milk with an acid.
100 ml of soy milk and whole milk are used for this experiment. The colour and texture of the
curd of whole milk is light yellow and less homogenous while soy milk produce paste- like curd
and non homogenous.
The pH of the whole milk and soy milk before the addition of acid and heating process
are recorded with pH value 6.48 and 6.55 respectively. After the heating process of the milk with
vinegar, the pH of whole milk and soy milk change to 4.78 and 4.36 respectively and is started
to curd, coagulate and the creamy milk slowly becomes chunky and produce a liquid component
called whey. The milky liquid component slowly becomes clear when no more casein separated.
Whole milk has the higher weight value (17.13 g) and soy milk has weight value with 9.587 g.
The casein and butterfat are separated with whey by straining the precipitate through
cheesecloth. Whey contains the soluble milk salts, milk sugar and the remainder of the milk
proteins. Like the proteins in eggs, whey proteins can be coagulated by heat. Generally, milks
pH is 6.6, thus it have a negative charge and solubilized as a salt. The negative charge of the
casein micelles will neutralize when acid is added in the milk due to protonation of phosphate
group. The acidified milk reach the isoelectric point of casein and an isoelectric precipitate
known as acid casein is formed. Casein can also be separated from milk either by using the
acid precipitation method or by the addition of rennin. Most dairy products in food industry are
produced by acid coagulation.
The soy milk contains the small amount of curd with low amount of lactose and as they
do not contain dairy products. Soy milk is a beverage that combines protein, water and oil that
makes the texture of the curd becomes paste- like, light brown and non homogenous compared
to the whole milk curd. Soy milk produce small amount of casein as the use of Epsom salt is
more efficient to coagulate the protein in soy milk rather than acid (vinegar).

CONCLUSIONS
In conclusion, pH of the milk shows some reduction to acidic form after a few days. Milk
in universal bottle A change its pH from 6.48 to 5.28 while for the universal bottle B change its
pH from 6.55 to 5.42. Besides that, whole milk contains the higher amount of casein (17.13 g)
and soy milk only contains (9.589 g) only. The whole milk form less homogenous texture with
light yellow in colour while soy milk have a paste-liken non- homogenous texture with light
brown colour.

QUESTIONS
1. What causes the reduction in the pH of milk?
Addition of acid to the milk or the presence of acid-producing bacteria is the causes of
the reduction in the pH of milk.

2. Compare the amount of acid casein precipitated from the whole milk with the
amount of soy protein coagulated from the soymilk. How do your results compare
with the nutrition facts label for each product?
More casein precipitated from the whole milk than soy protein precipitate from the soy
milk. If you look at the Nutrition facts, label on the milk and soy milk, you will see the milk
contain less protein of 100 ml soy milk proteins from the 240 ml, therefore, the results of
precipitate are not consistent with the table.

3. List 3 factors that influence the precipitation of casein in milk?

3 factors that influence the precipitation of casein milk are pH, bacteria and enzyme.

4. What is the importance of casein in the food industry?

They are used to improve nutritive value, medical food, production of cheese and to
produce powder sodium caseinnate for casein milk.

REFERENCES
1. Murano. P. S. (2003). Understanding Food Science and Technology. International
edition. Milk and dairy products (pp 41-45).
2. Debra, K. (2013, December 5). The Difference Between Cow, Goat, And Soy Milk.
Retrieved March 21, 2015, from http://knowledgenuts.com/2013/12/05/the-difference-
between-cow-goat-and-soy-milk/
3. Debra, K. (2013, December 5). The Difference Between Cow, Goat, And Soy Milk.
Retrieved March 21, 2015, from http://knowledgenuts.com/2013/12/05/the-difference-
between-cow-goat-and-soy-milk/