Introduction

Milk is considered to be a nearly complete food as it

contains almost all the essential nutrients:
I lack only
Vitamin c,
Carbohydrates
iron and
Fats copper
Protein
Vitamins
Minerals
Introduction

Have you all

tasted fresh
milk?
Determination of % fat

No seriously,
testing my
milk fat??
But how?

Niklaus Gerber
invented the
Gerber test in 1892
 Determination of % fat
The Gerber test
10ml of H2SO4 1ml of amyl
A sample of
was pipetted into alcohol was
fresh milk farm
a butyrometer added and the
was collected
followed by 1ml butyrometer
from University
of fresh milk was stoppered

After 5 minutes
After 8 minutes,
the butyrometer The butyrometer
the butyrometer
was removed was shaken and
was removed and
and fat content then placed in a
placed in a water
was read centrifuge
bath
immediately.
 Determination of % fat
Procedure :
Fresh milk 1ml milk is
pipetted
10ml of
sulphuric acid
is dispensed
The milk added
slowly in the
butyrometer.

1 ml of amyl
alcohol pipetted
after the milk
and stoppered.
Determination of % fat
Butyrometer is
inverted
Amyl several times
alcohol layer

Milk layer

H2SO4 layer A red

precipitate is
formed with
high heat
emission
Determination of % fat
Fat starts to
separate from
the milk

The
butyrometer is
then placed in
a Gerber
centrifuge
 Determination of % fat
Water bath
calibrated at
65 c

Trial 1 Trial 2
Results (%) 5.60 5.60

The results shows that the fresh milk from the farm is within
the standard of the food act, that is milk fat > 3%. This
whole milk can be commercialized after proper treatment.
Determination of specific gravity
Specific gravity determines milk
adulteration
Adulteration lowers or increases
density of milk
Lactometer test is designed to detect
the change in density
Determination of specific gravity
Test procedure

Heating milk Cooling to r.t.p Inserting lactometer

 Determination of specific gravity

Lactometer stabilising Reading lactometer Noting temperature

Determination of specific gravity
Calculations

Temperature noted : 22C

Lactometer reading,L = 28

Correction to lactometer reading,Lc= 28+ 0.5

= 28.5

Specific gravity = (Lc /1000)+1

= (28.5/1000)+1

= 1.028 g/ml
Determination of specific gravity
Interpretation

Specific gravity of milk ranges from 1.026g/ml to

1.032g/ml

Calculated specific gravity value(1.028g/ml) lies within

accepted range

Hence the fresh milk is not adulterated

 Total solids in milk
The Evaporation Method is used
to determine the Total Solids (TS) Hot dry sand
in milk (105C)
The total solids content is the
entire residue left after complete
evaporation of water from milk.
It consists of fat, protein, lactose
and mineral elements.

According to the food act % Total Solids (TS) =

whole milk should contain
not less than
(i)3 per cent milk fat
(ii) 8.5 per cent of non-fat
milk solids.
Weight of residue x 100
Weight of milk
% Total Non Solid fats
(TNS) = %TS - % fat
 Total solids in milk
Procedures:
After
weighin
After
g 5-10 ml of weighin
fresh milk was g
pipetted in
each crucible
The crucibles
were placed
After on a hot sand-
weighin The crucibles bath (105C)
g containing the
residues were
left overnight
in a desiccator
Total solids in milk

The crucibles containing the milk are

placed on hot dry sand until the
contents are dried.
 Total solids in milk
Results:
C1 (g) C2 (g)
Empty crucible 54.67 52.85
Crucible with 65.15 63.32
milk
Crucible with 56.09 54.31
residue

C1 is being weighed on
the electronic balance
 Total solids in milk
The total solid in fresh
Calculation: milk is maximum as the
milk has not been heat
treated.
% TS = (56.09 54.67) X 100
Thus there has been
(65.15 54.67
minimum loss of
= 13.61%
nutrients.
% TNS = 13.61 5.6
= 8.01% % TS = (54.31 52.85) X 100
(63.32 52.85)
= 13.96%
C2
% TNS = 13.96 5.6
C1
= 8.36%
 Determination of fresh milk pH

The fresh milk drawn from the cows

udder is normally 6.6,slightly towards
acidic.

This acidity is due to the conversion of

lactose to lactic
acid by bacteria
 Determination of fresh milk pH
Procedures:
Electrodes
are rinsed Milk sample
Electrode is
with is mixed
dipped into
distilled thoroughly
milk
water and in a beaker
wiped dry

Electrodes
are rinsed
with pH is read
distilled
water again
 Determination of fresh milk pH

Results
Sample A B

pH reading 5.48 5.78

The results shows that the fresh milk from the farm has a
pH < normal pH(6.6).
More acidic implies more bacteria
Therefore milk cannot be commercialized