MILK AND MILK PRODUCTS

d) Funnels, 6 cm dia
e) Beaker, 400 ml
f) Whatman No. 12 or equivalent, 12.5 cm folded filter paper
g) Pipette, 20 ml

1.5.3 Reagents
Ammonium sulphate AR.

1.5.4 Procedure

Pipette 20 ml of milk in a 50 ml conical flask, add 4.0 0.1 g of ammonium

sulphate. Shake the flask till the ammonium sulphate is completely dissolved.
Allow the mixture to settle for 5 min, filter through a folded filter paper in a
test tube. Keep about 5 ml of the above filtrate in a boiling water bath for 5
min. Cool the tube in a beaker of cold water and examine the contents for
turbidity by moving the tube in front of an electric light shaded from the eyes
of the observer.
Interperetation:- The milk is considered sterilized when the filtrate
shows no turbidity.

(Ref:- F.A.O Manual of Food Quality Control 14 / 8 page 26)

1.6 Determination of Total Solids (Gravimetric method):

1.6.1 Principle

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Pre drying of a test portion on a boiling water bath and subsequent evaporation
of the remaining water in a drying oven at a temperature of
102 2 0C
1.6.2 Apparatus
(a) Analytical Balance
(b) Dessicator provided with an efficient dessicant ( for example freshly
dried silica gel with a hydrometric indicator
(c) Boiling water bath provided with openings of adjustable size
(d) Drying oven, ventilated capable of being maintained thermostatically
at 102 2 0C throughout the total working space.
(e) Flat bottomed dishes of height 20 – 25 mm, dia 50- 75 mm and made
of appropriate material (stainless steel, nickel or aluminium) provided
with well fitted readily removable lids.
(f) Water bath capable of being maintained at 350 - 40 0 C

1.6.3 Preparation of sample

Transfer sample to a beaker, warm slowly to 35 0 – 400 C on a water bath with

careful mixing to incorporate any cream adhering to the sample. Cool the
sample quickly to room temperature.

1.6.4 Procedure
Heat a dish with its lid alongside in the drying oven at least 1 hour. Place the
lid on the dish and immediately transfer to a dessicator. Allow to cool to room
temperature (at least 30 mins) and weigh to the nearest 0.1 mg. Add 5 ml of
prepared sample, place the lid on the dish and weigh again.. Place the dish
without the lid on the vigorously boiling water bath in such a way that the
bottom of the dish is directly heated by the steam. Continue heating till most of

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the water is removed. Remove the dish from the water bath, wipe the underside
and place it in the oven alongside the lid and dry in the oven for 2 hours. Place
the lid and transfer to the dessicator. Allow the dish to cool and weigh to the
nearest 0.1 mg. Again heat the dish with its lid alongside in the oven for 1
hour. Place the lid on the dish and immediately transfer to the dessicator. Allow
to cool and weigh again. Repeat the operation again until the difference in the
two consecutive weighings does not exceed 1 mg. Record the lowest mass.

Calculation
Total Solid Content = m 2 - m 0 x100
m1 –m 0
Where m 0 = mass in gm of dish + lid
m 1 = mass in gm of dish + lid and test portion
m 2 = mass in gm of dish + lid and dried test portion
Round the value obtained to nearest 0.01 % (m/m)

(Ref: - IS 12333 - 1997 / ISO 6731: 1989 Milk, Cream and Evaporated milk. –
Determination of total Solids Content - reference method)

1.7 Determination of Fat in Milk:

1.7.1 Gerber Method
Principle
The milk is mixed with sulphuric acid and iso-amyl alcohol in a special Gerber
tube, permitting dissolution of the protein and release of fat. The tubes are
centrifuged and the fat rising into the calibrated part of the tube is measured as
a percentage of the fat content of the milk sample. The method is suitable as a
routine or screening test. It is an empirical method and reproducible results can
be obtained if procedure is followed correctly.

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