Introduction about milk

Milk compounds

Protein

Fats

Separation process

Milk is a colloidal aqueous suspension

consisting of many compounds, several

of which include

1. Carbohydrates (sugars)

2. Lipids (fats)

3. Proteins

4. Phosphate

5. And other components

Proteins are large, polymeric structures

made up of amino acids. An amino acid

is a generic name for one of twenty

different molecules.

When placed in an aqueous

solution, protein will fold up on itself to

form what is called a “3ry" .

The polar (hydrophilic or "water loving") R

groups lie on the outside of the protein in

contact with water.

the nonpolar groups (hydrophobic or

"water fearing") R groups bury

themselves on the inside of the protein.

When the hydrophobic groups come in

contact with the water, the protein’s

solubility decreases .

Fats are a type of lipid composed of a

tryhydroxy alcohol (glycerol) and long

chain fatty acids (RCOOH) as shown in

Figure .

As in the case of the proteins, the R

groups determine the identity and

properties of the particular fat. Plant

oils, for instance, have a large portion of

unsaturated fatty acids (double bonds

between many of their carbon atoms).

Oleic acid:

CH3(CH2)7CH=CH(CH2)7COOH.

Linoleic acid:

CH3(CH2)4(CH=CHCH2)2(CH2)6COOH.

Animal fats, on the other hand, contain

a greater portion of saturated fatty acids

(single bonds between carbon atoms).

Palmitic acid: CH3(CH2)14COOH.

Steric acid: CH3(CH2)16COOH.

Milk

Protein

Fats Carbohydrates

Phosphate

Other Compounds

Milk

Protein

Fats

1. 50 ml of Milk.

2. 1 ml of 8 M Acetic acid.

3. Stirring while heating for

5 min.

4. Cooling for 10 min in ice

bath.

1. Includes the phosphate

and carbohydrate.

2. Includes the protein and

fats .

1. Add 35 of Acetone

2. Heating by condenser

( Reflux )

3. Cooling for 2 min

4. Re heating and

cooling 3 times

Filtration

Wash it with 5 ml of

Acetone

1- Fats

2 -Protein

Calculation

1. Fat

% Fat = W fat/ W sample * 100%

2. Protein

%Protein = W protein / W sample * 100%