Chemical examination of
milk
Estimation of chloride%
• It is rough measure to detect mastitis as
mastitis lead to :
1. Decrease milk production
2. Change in milk composition
3. Allow of salt of hematic origin to pass in the
milk
• Procedures :
• In clean dry beaker add :
10 ml of W.M.M.S
5 ml nitric acid 25% (catalyst)
5 ml silver nitrate N/7 which combine with
chloride CL + AgNO3 AgCL3
1 ml saturated iron alum as indicator
Thoroughly mixing then titrate against ammonium thiocynate N/10
till appearance of light brown color and should be persist for 1.5 – 2
min.
Consider end point …………….Record R
• Calculation
Each 1 ml ammonium thiocyanate = 1 ml silver nitrate
Each 1 ml silver nitrate = 0.00035469 ml CL
(5-R) x 0.00035469 x 100
CL % =
10
N.B 5 silver nitrate
R ammonium thiocyanate used to react with excess silver
nitrate
5-R silver nitrate used to react with Chloride
Legal requirements of chloride :
Type of Cow milk Buffalo milk
milk max min average max min average
normal 0.13 0.063 0.097 0.063 0.042 0.079
mastitis 0.17 0.093 0.013 0.0173 0.071 0.11
indicate presence of adulteration by addition of water.
indicate 1……Mastitis
2…… late lactation 3……. colostrum
Chloride lactose number
Koestler number
𝒄𝒍%
Koestler number = x100
𝒍𝒂𝒄𝒕𝒐𝒔𝒆%
• 1-2 normal
• 2-3 suspect
• More than 3 mastitis
Determination of ash
• In clean dry porcelain dish of known weight (w)
add :
10 ml well mixed milk sample
water bath partial evaporation of water
muffle furnace at 450 C° for 2-3 h at this temp milk become free
from organic materials and carbon
Cooling and weight
Repeat this process till obtain 2 successive constant weight
• W = empty porcelain dish
\
• w = porcelain dish + ash
\
• Ash= w - w
w\−𝒘
• Ash % = x 100
𝟏𝟎
• Legal requirements :
• 0.715 gm /100 ml milk
Determination of lactose
• Procedures :
1. Preparation
2. Filtration
3. Titration
4. calculation
• 1- preparation
in clean cylinder of 100 c capacity add :
10 ml well mixed milk sample
40 ml distilled water
10 ml H2so4
5ml of Sodium tungstate sol. 10%
H2so4 + Na tungstate tungstic acid
importance of 2/3 N H2so4 :
Make coagulation of protein
keep of lactose intact
• Complete the solution till 100 by distilled water
• Leave the cylinder without shaking till precipitation of
protein (tungstic acid ).
• 2- filteration
By using funnel and filter paper
Till collect 30-35 ml filterate in another clean dry cylinder
Importance of filteration
• To obtain lactose in clear solution
• Get ride of coagulated protein included fat
• In clean dry flask add
• 25 ml of benedict sol .
• 5gm sodium carbonate
• 50 ml distilled water
then boiling on benzene flame till dissolving of Na
carbonate ( will become dark blue in color ).
3-titration
Make titration with filtrate during boiling till disappearance
of blue color of benedict solution and appearance of white
precipitate .
End point
Record R
• Calculation
• Each 0.067 gm of lactose reduce 25 ml of
standard benedict sol .
𝒐.𝟎𝟔𝟕
• Lactose %= 𝒙𝟏𝟎 𝒙𝟏𝟎𝟎
𝑹
Legal requirements :
buffalo 4.6 ± 0,2
Cow 4.8 ± 0,2
• Significance
• If result less than normal mean :
• Adulteration by addition of water
Decrease lactose and increase chloride
• Indicate presence of mastitis
late lactation period
colostrum
Types of adulteration
1) Addition of water
2) Skimming
3) Both of them
4) Preservatives
Detection of adulteration of milk
I. Preliminary test
II. Confirmatory test
I. Preliminary test
1-Specific gravity
• Measuted by lactometer
2- Fat% by Gerber method
II-Confirmatory test
1-Total solids
2-S.N.F
3-Freezing point
4-Ash
5-Specific gravity of milk serum
6-Refractive index of milk serum
Test Addition of water Skimming Both of them
Specific gravity Decrease Increase No change
Fat % Decrease Decrease Decrease
Total solids Decrease Decrease Decrease
Solid non fat Decrease No change Decrease
Freezing point Increase No change Increase
Ash % Decrease No change Decrease
Specific gravity of Decrease No change Decrease
milk serum
Refractive index of Decrease No change Decrease
milk serum
Preservatives
• It is a chemical substance which added illegally to milk
and milk product
to prevent or delay spoilage and increase its keeping
quality period as its able to inhibit fermentation
,decomposition or any evidence of putrefaction
Action:
• Bacteriostatic
• Bactericidal
Types of preservatives
Naturally occurring inhibitors : lactoferrin
Drug residue : antibiotic
Preservatives and residue of cleaning and
disinfectant of utensils
General test for detection of preservatives
[Link] blyth test
disc assay method
[Link] test
well technique method
[Link] high pressure liquid chromatography
[Link] methylene blue reduction test
[Link]
• In 2 sterile cotton plugged test tube
15 ml normal milk 15 ml suspected milk
2ml aqueous litmus milk sol 2ml aqueous litmus milk
well shaking
Put the 2 test tube in boiling water bath at 100c to destruct any
naturally occurring inhibitors and to destruct lactic acid bacteria
present in milk
cooling
• Then add (in both tubes )
• 1ml of pure culture of ( strept. cremoris )
or ( strept. thermophilus )
Incubation at 20 c S. cremoris
40 c S. thermophilus
For 24 h over night
• Result
• Reduction of litmus milk
• Coagulation of milk protein
during 16-18 h after incubation
• This result not occur if its bactericidal
or
Take long period more than 16- 18 h (bacteriostatic)