Experiment
Name:
Analysis
(ash
content,
moisture
content,
fat
content)
of
milk,
milk

powder.
Sample:

i.
Raw
Milk

ii.
Milk
Powder.
i. Analysis
of
Moisture
Content:
The
volatile
material
lost
by
a
substance
on
heating
the
boiling
temperature
is
called
the
moisture.
Actually
it
is
the
free
water
present
in
the
material.
Method:
About
5
gm
of
sample
(Raw
milk
and
Powder
milk
separately)
is
taken
in
a
Petridis.
Then
the
sample
is
kept
in
the
hot
air
oven
at
1040C
temperature.
After
a
certain
period
the
sample
is
taken
out
from
the
oven
and
the
weight
of
the
sample
is
taken.
Again
it
is
kept
in
oven
and
after
15
mint
is
weighed.
If
two
weights
are
the
same
drying
is
complete
(M2).
Otherwise
the
drying
is
to
be
allowed,
till
two
consecutive
readings
are
same.

Calculation:
Moisture
(percentage
by
mass)
=
100*(M1-M2)/(M1-M)
Here,
M
=
mass
of
the
empty
dish
(in
gms)
M1
=
Mass
of
the
dish
with
the
material
before
drying
(in
gms)
M2
=
Mass
of
the
dish
with
the
material
after
drying
(in
gms)
RM=18.36 PM=18.41
RM1=
23.44 PM1=
23.56
RM2=
19.01 PM2=
22.98


i. Analysis
of
Ash
content:
Principle:
Ash
is
the
residue
remaining
after
a
foodstuff
is
ignited
until
it
is
carbon
free
at
a
temperature
not
exceeding
red
heat.
Procedure:
Ash
content
of
raw
milk
and
milk
powder
is
determined
by
using
muffle
furnace.
Take
5-10
gms
of
sample
(Raw
milk
and
Powder
milk
separately)
in
a
silica
crucible.
Churned
it
by
using
hot
plate.
Then
keep
it
in
Muffle
furnace
at
550 0C
temperature
for
at
least
3
hours.
After
completion
of
ashing
procedure
the
weight
of
the
sample
is
taken
Calculation:
Weight
of
Crucible
=
a
Weight
of
Crucible
+
sample
=
b
Weight
of
Crucible
+
ash
=
c
Weight
of
sample
=
b
-
a
Weight
of
ash=
c
-
a
%
of
Ash
=
(c-a)/(b-a)*100
a1=
38.79 b1=
43.95 c1=38.821
i. Fat
Estimation
of
Raw
Milk:
Fat
is
the
most
variable
component
(from
2.8
to
6.5%)
of
the
milk,
and
has
a
higher
commercial
value.
Its
determination
became
almost
a
routine
in
the
dairies,
because
the
easiness
it
is
removed
from
the
milk.
Materials
and
Reagents:
1.
Gerber
butyrometer
for
milk
and
appropriate
corks;
2.
Shelf
for
butyrometer;
3.
Volumetric
pipette
4.
Gerber
centrifuge
5.
Sulfuric
acid
(90%)
6.
Amyl
alcohol


Gerber's
method:
1.

Carefully
add
10
mL
sulfuric
acid
in
the
butyrometer;
2.
Carefully
add
11
mL
milk
to
the
butyrometer,
by
letting
it
to
slowly
flow
down
the
glass
walls
in
order
to
it
does
not
mix
with
the
acid;
3.
Add
1
mL
amyl
alcohol;
4.
Clean
the
neck
of
the
butyrometer
and
close
with
cork;
5.

Agitate
as
inverting
the
butyrometer
so
the
three
liquids
are
mixed;
6.
Centrifuge
for
4
to
5
minutes
at
1200
rpm
in
the
Gerber
centrifuge;
7.

Remove
the
butyrometer
of
the
centrifuge
and
adjust
the
meniscus
to
accomplish
the
reading.


The
reading
value
in
the
scale
is
the
result
of
the
percent
fat
in
the
milk
(%
mass
/
volume)


i. Fat
Estimation
of
Milk
Powder:
PRINCIPLE
–
SOXHLET
EXTRACTION
METHOD

Lipid
in
food
present
in
various
forms
like
monoglycerides,
diglycerides,
triglycerides
and
sterol
and
free
fatty
acid
and
phospholipid
and
carotenoids
and
fat-soluble
vitamins.
Lipid
is
soluble
in
organic
solvent
and
insoluble
in
water,
because
of
this,
organic
solvents
like
hexane,
petroleum
ether
have
the
ability
to
solubilize
fat
and
fat
is
extracted
from
food
in
combination
with
the
solvent.
Later
the
fat
is
collected
by
evaporating
the
solvent.Almost
all
the
solvent
is
distilled
off
and
can
be
reused.


REQUIREMENTS:

∙ Weighing
balance
∙ Soxhlet
apparatus
∙ Drying
oven
∙ Thimble
∙ Heating
mantle
∙ Desiccator
with
silica
gel
∙ Petroleum
ether
(Boiling
temperature
60°-80°c)
∙ Cotton
plugs

 PROCEDURE:
1. First
of
all,
rinse
all
the
glass
apparatus
by
petroleum
ether
and
dry
it
in
the
oven
at
102°c
and
after
removing
it
keep
in
the
desiccator.
2. Weigh
5
gram
of
dried
sample
and
place
it
in
the
thimble.
3. Place
the
thimble
in
the
soxhlet
extractor.
4. Take
a
150
ml
round
bottom
flask
and
clean
it
and
fill
the
flask
with
90
ml
petroleum
ether.
5. Place
the
whole
setting
on
a
heating
mantle
and
allow
the
petroleum
ether
to
boil.
6. Continue
the
extraction
process
for
several
hours,
almost
6
hours.
7. Remove
the
condensing
unit
from
extraction
unit
and
allow
the
sample
to
cool
down.
Finally,
it
removes
all
the
lipid.
8. Collect
almost
all
the
solvent
after
distillation.
9. Place
the
sample
in
the
oven
and
after
removing
it
place
in
the
desiccator.
10. Take
the
weight
of
the
sample.
11. As
a
result,
we
get
a
defat
sample.

CALCULATION:
Empty
Flat
bottom
Flask=
F1
Flat
bottom
Flask
+
fat
sample=
F2
Weight
of
empty
thimble=
W1
Weight
of
thimble+
sample=
W2

Weight
of
sample
(W2-W1)=
p

Then
crude
fat
percentage
=
(F2-F1)
⁄
p
×
100
W1=
2.4
W2=
12.83

F1=
138.19

F2=
139.89