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Analysis of Dairy Milk

Analysis of Dairy Milk

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Published by Vipin Chandran

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Categories:Types, Research
Published by: Vipin Chandran on Jun 28, 2012
Copyright:Attribution Non-commercial

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03/29/2013

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Milk is a normal mammary secretion derived from complete milking of healthy milk animal. It should be free from colostrums. It becomesnecessary to know the Chemistry of milk, its spoilage, and method of preservation.Milk is a complete food with about pH 7.0, that is an aqueoussolution of protien, fat and carbohydrates with many minerals &vitamins.
For my analysis I have taken Dairy Milk (Saras)-The Composition of dairy milk is as follows-
Nutritional Facts per 100 ml
 
Values
 Energy 46.0 K.calCarbohydrates 4.9 gProtein 3.4 gTotal Fat 1.5 gCalcium 122 mgPhosphorus 85 mgVitamin B1 0.05 mgVitamin A (Retinol) 16 µg
 
SAMPLE COLLECTION: -
Raw milk sample of dairy (Lotus) werecollected using sterilized container under sterile condition.
I. REQUIRMENTS: -
(a) Glass Wares Required
(b) Reagents Required
(c) Solutions Required
 –
 
NaOH Solution, Oxalic Acid Solution, 10% KI solution, Starchsolution, Methylene Blue (1 ml.)
(d) Instruments Required

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