Experiment: Analysis of Milk: Output by Christian James Mata

Milk is the Lacteal secretion of mammary glands. It is one of the most complete food stuffs. However, it is a
poor source of Iron, Vitamin C and dietary fibers.
1. Materials
 Beam Balance
 Centrifuge
 Hot Plate
 410 Evaporated Milk
 4x Beakers
 Erlenmeyer Flask
 5 mL of .9% NaCl
 5 mL of .2m NH4OH
 5 mL of 1 N Acetic Acid
 5 mL of 0.01% NaOH
 5 mL 95% Ethanol
 Ammonium Sulfate
 MgSO4
 5 mL of 10% HCI
 5 mL of 0.2m NH4Cl
 5 mL of 1% AgNO3
 Gloves
 Goggles
 5 mL of FeCl3 in HCl
 Graduated Cylinder
 Spatula
 Alcohol Lamp
 Clamps/Tong
 Lactometer/Stirring Rod/Thermometer
 Mortar and Pestle
 Droppers
 Beaker
 Tripod
 Funnel
 Filter Paper
 Test Tube Brush
 Wire Gauze
 Cloth
 Aspirator
 pH Paper
2. Objectives
 To be able to identify the different components of milk; and
 To isolate casein protein from milk
3. Procedures
 Physical Properties of Milk
1.Transfer whole milk to a beaker to test its properties. Take note of the color of milk. Using a
pH paper, measure the pH of milk
2.Record answers in the table
 Chemical Properties of Milk in a graduated cylinder. Add NaOH
1.Place 1 mL of milk in a graduated cylinder. Add NaOH drop by drop, until a yellow color
develops.
2.Test for formaldehyde preservative in milk: Place a 1 mL of milk in a test tube. Add 1 mL of
Solution containing FeCl3 in HCl. Heat the solution for five minutes under low flame. The
formation of a violet color will indicate the presence of a preservative
 Isolation of Casein from Milk
 1.Prepare 100 mL of whole milk by diluting 50mL evaporated milk with 50 mL of tap water.
Heat the milk to 40 degrees Celsius and slowly over a 10-minute period. Add 10% HCl drop
by drop while stirring until a flocculent precipitate forms. Avoid adding excess acid. Stir for 5
minutes. Allow the curd to settle and filter the precipitate. Save the filtrate for the later part of
this experiment.
2.Wash the curd by re-suspending t in 15 mL distilled water, stirring vigorously, but with
caution to avoid splattering, and then decant the excess liquid. Filter, drain and transfer the
residue into the pestle
4. Conclusions
 Milk is one of the healthiest foods available. Milk's high nutritional richness is beneficial to mammals
because milk is sometimes the sole food available to newborn mammals. The two minerals iron and
copper, both of which are required for red blood cell development, are the most important dietary
components that are deficient or lacking in milk.
 Physical Properties: Milk is a liquid with a white to yellowish white hue due to components
dissolved in milk fat such as carotenes and xanthophylls.  Boiling fresh milk does not coagulate it, but
it does generate a surface layer containing casein and calcium salts.
 Chemical Properties: Proteins, lipids, carbs, vitamins, enzymes, and a variety of organic components
make up milk.
 Casein is the milk's most common and distinctive protein. It's a phosphoprotein, to be precise. Casein,
on the other hand, is not a single protein; there are multiple varieties of casein, each of which differs
mostly in terms of phosphorus concentration.
 All in all, the composition of milk makes it a particularly healthful beverage for humans.