Milk analysis

Food analysis, milk analysis, milk, ice cream, butter, ghee, cake, pharmaceutical validation, m.pharm, pharmaceutical analysis, pharmaceutics, drug analysis

1. Topic :MILK Presented by, R.Venkatesan . M.Pharm 1 st semester Dept. pharmaceutical analysis Karnataka college of pharmacy Bangalore 02-Apr-2023 Presented to, Dr.Harsha K.Tripathy , Professor, Dept. pharmaceutical analysis, Karnataka college of pharmacy, Bangalore. FOOD ANALYSIS

2. Introduction 01 Types of milk 02 General analytical method for milk 03 Adulterants and contaminants of milk 04 Content KARNATAKA COLLEGE OF PHARMACY 2

3. Introduction Milk is a white liquid food produced by the mammary gland of mammals. It is the primary source of nutrition for young mammals before the are able to digest solid food. Composition water :87.3% Fat :3.9% Non fat solids :8.8% Buffalo Milk : 7.44% (High Fat content) Cow Milk : 3.66% (Low fat content) KARNATAKA COLLEGE OF PHARMACY 3

4. Types of Milk Standardized milk: Buffalo milk and skimmed milk (fat-4.5% and SNF is 8.5%). Reduced fat milk : this milk contain 2% of milk fat. Low fat milk (1%): 23% of its calories from fat. Long life : milk pasteurized and homogenized and then kept at a high temp for destroy bacteria (store for 1 week) UHT (Ultra Heat Treatment): milk heated at high temperature (132/270 degree F) stored upto 3 months. KARNATAKA COLLEGE OF PHARMACY 4

5. 6. Dried milk : in powder form. 7. Evaporated: homogenized milk with considerably reduced water content. 8. Condensed milk : simply evaporated milk to which sugar has been added to thicken and sweeten it is mainly used for making desserts and sweets. KARNATAKA COLLEGE OF PHARMACY 5

6. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 6 General analytical methods for milk KARNATAKA COLLEGE OF PHARMACY 6

7. 1. Specificgravity (Lactometer) Specific gravity of milk means density of milk, Here, lactometer compare the milk with water to know the density of milk. The specific gravity of milk varies according to the portion of fat and SNF (Solid not Fat). The specific gravity of whole cow milk ranges from 1.028 – 1.034 gm/ml. KARNATAKA COLLEGE OF PHARMACY 7

8. Procedure Adjust the temp milk sample at 15.5o C mix thoroughly. Add milk to jar and avoid incorporation of air. Pour the lactometer into the milk without touching sides of vessel and term recorded. S.G = Cal.lactometer reeding /1000 +1 KARNATAKA COLLEGE OF PHARMACY 8

9. 2.PH In the milk we measure the PH due to presence of lactic acid. To determine the PH of the milk using PH meater . Milk PH is range from 6.6 – 6.8. Reduced PH value – due to microbial activity development of acidity, High PH value – mastitis in animal from which milk was obtained. KARNATAKA COLLEGE OF PHARMACY 9

10. 3.Determination of total solids Take a weight of crucible. Weigh 5g of milk in a crucible. Put a crucible in a water bath until dryness. After complete dryness put the crucible in an oven and weigh after cooling. % of total solid = ( wt.of crucible + sample) – After drying x 100. Richmon’s formula for total solids: T=0.25+1.22F+ 0.72 Where, D- Density, F- % Fat. KARNATAKA COLLEGE OF PHARMACY 10

11. 4. Determination of Chloride content 100 ml of milk + 40ml of water Add 10 drops of pot.chromate Titrate with 0.1 N AgNo3 Brick red precipitate 1ml of 0.1 N AgNo3 equivalent to 3.55 ug of chloride KARNATAKA COLLEGE OF PHARMACY 11

12. 5. Acidity of milk 10ml of milk + 1ml of phenolphalein indicator Titrate with 0.1N Sodium Hydroxide 1ml 0.1N Sodium of Hydroxide = 0.009 g of Lactic acid Normal range = 0.10 to 0.17 Lactic acid, excess cause acidity KARNATAKA COLLEGE OF PHARMACY 12

13. 6. Protein ( Kjeldahl method) Substance + conc. H2So4 + CuSO4 + K2So4 KARNATAKA COLLEGE OF PHARMACY 13

14. 1.Digestion: The purpose of this step is to break down the bonds that hold the polypeptides together, and convert them to simpler chemicals such as water, carbon dioxide and ammonia. General equation for the digestion of an organic sample is shown below Protein + H2SO4 (NH2)SO4 + H2O +CO2 2. Distillation: (separation of ammonia from digestion mixture). This is done by raising PH using NaOH this effects of changing the ammonium(NH4) ions into Ammonia (NH3). Which indicates (NH4)2SO4 + 2NaOH (0.1 N) NH4 + Hcl . 3.Titration : Than Hcl (0.1N) is titrated with std NaOH (0.1N) KARNATAKA COLLEGE OF PHARMACY 14

15. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 15 7. Alcohol test Mix equal volume of milk with 68% of ethanol In small bottle If the tested milk is good quality no- coagulation, clotting or precipitation 68% = 68ml to make up to 100ml by using Distilled water KARNATAKA COLLEGE OF PHARMACY 15

16. 8. Clot on Boiling Boil small amount of milk in spoon, test tube or other container. If there is clotting, coagulation or precipitation fainted the test. Heavy contamination in fresh drawn milk cannot detected 9. Organoleptic Judging the quality of milk by its taste and smell. Require skill and Practice . 10. Temperature Measure using thermometer. KARNATAKA COLLEGE OF PHARMACY 16

17. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 17 1. Ice Creams Ice cream consists of basically of a mixture of milk, fat, sugar, stabilizer, milk solids, flavor and color. Composition total solids 32-40% Fat 7-15% Sugar 12-19% Milk solids not fat 9-15% KARNATAKA COLLEGE OF PHARMACY 17

18. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 18 Sugar – Lane eynon’s method Fat – Gottelib method or gerber method or werner Schmid method. Nitrogen – Kjeldhal method. Butter fat: Atleast 5% of milk + Heat ammonia or alcohol just to boiling Extraction with solvent Than solvent is removed by evaporation and % of fat is determined KARNATAKA COLLEGE OF PHARMACY 18

19. 2.Milk powder/ Dried Milk Dried milk: Automizing a spray of hot pre-condensed milk inside the large chamber. It meets hot air entering upto 190o C upto 260o C the milk dries Instantaneously and falling powder is quickly removed. Roller dried milk: Running/Spraying of condensed milk on to revolving metal rollers which are heated upto 150o C. The milk is dries instantaneously on the ruller and the powder is removed by scrapers and rapidly cooled. KARNATAKA COLLEGE OF PHARMACY 19

20. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 20 3. Butter Butter is the product obtained by mixing the cream which are separated from warm milk. Excess water is removed and the mass is rendered homogenous usually with the addition of salt. Butter consists of butter fat, water, and curd which contain casein, lactose and mineral material . Fat : 80-84% Water : 15.3 – 15.9% Salt : 0.03 – 1.8% NFMS : 1% KARNATAKA COLLEGE OF PHARMACY 20

21. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 21 Total Solid Content (TSC). Acidity. Curd and Protein – Kjeldhar method. Salt – transfer the curd + salt together with filter paper or crucible to beaker containing hot water cool and titrate with 0.05M silver nitrate (AgNo3) using potassium chromate as an indicator KARNATAKA COLLEGE OF PHARMACY 21

22. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 22 4.Cheese Most types of cheese are made from curd produced from the coagulation of souring of milk. Processed cheese is prepared from by heating a cheese and emulsifying with water and salts such as sodium phosphate or citrate or sodium potassium tartrate. Its composition is 39.9 – 43.2% water, 25.4-29.6% fat, 44.7-49.3% fat in dry matter, 22.3-23.1% protein. Analysis of cheese: water, fat, ash, protein, acidity has been discussed under various sections. KARNATAKA COLLEGE OF PHARMACY 22

23. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 23 5.Margarine It is a butter substitute and contains 80% fat, 13- 15.7% water, 0.6 -1.5% salt and 1% SNF (Solid not fat) and proportions of Vit A and Vit D. Fat, water, salt and SNF determination has been discussed under various sections. Also Salt Determination. KARNATAKA COLLEGE OF PHARMACY 23

24. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 24 ADULTERANTS AND CONTAMINANTS OF MILK KARNATAKA COLLEGE OF PHARMACY 24

25. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 25 Detection of cane sugar in Milk (Modified seliwanoff method). Principle : fructose + resorcinol in Hcl Red color. Procedure : Milk + conc. Hcl stand for 10 minutes. filter 1ml filtered milk serum and 5ml of modified resorcinol Hcl reagent. Water bath for exactly 1 mins. Withdraw the test tube and observe the Red colour KARNATAKA COLLEGE OF PHARMACY 25

26. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 26 2.Detection of added urea in milk (Higher fat content than before its appears thick) 5ml of milk is mixed with 5ml of 1.6% of p- Dimethyl amino benzaldehyde (PDAB) is added Distinct yellow colour observed in milk containing added urea. The control (Normal milk) shows a slight yellow colour due to presence of natural urea. KARNATAKA COLLEGE OF PHARMACY 26

27. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 27 3.Test for presence of hydrogen peroxide (Adulterant for shelf life extension) Milk + Conc. Hcl (mix well) Drop of HCHO soln and Heat 60 degree celcius . Place starch iodine paper into solution. Oxidization of iodine Blue color. KARNATAKA COLLEGE OF PHARMACY 27

28. 18-Apr-23 KARNATAKA COLLEGE OF PHARMACY 28 4.Test for presence of Formaldehyde To increase the shelf life for long distance transportation of milk without refrigeration 2ml milk in TT. 2ml of 90 % H2SO4 which contain traces of FeCl3 Purple color ring at junction Indicate Presence of Formaldehyde. KARNATAKA COLLEGE OF PHARMACY 28

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