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Comparative Study of Milk

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Lazzate Naayaab
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8 views

Comparative Study of Milk

Uploaded by

Lazzate Naayaab
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Comparative Study of Animal and Plant-Based Milk

Aim
1. To compare the physical and chemical properties of cow, buffalo, camel milk with soy,
oat, and almond milk.

2. To study the nutritional values of these milk types.

3. To analyze deficiencies caused by lack of key nutrients and their link to diseases.

4. To determine which type of milk—animal or plant-based—is more suitable for different


dietary needs.

Introduction
Milk, an essential dietary component, is consumed globally for its rich nutrient profile.
Traditionally, animal milk such as cow, buffalo, and camel milk has been a staple in diets
due to its high protein, fat, and calcium content. On the other hand, plant-based milk
alternatives like soy, oat, and almond milk are gaining popularity for their suitability for
lactose-intolerant individuals and vegans. This project compares the nutritional values,
chemical composition, and suitability of animal and plant-based milk through scientific tests
to highlight their benefits and limitations.

Nutritional Importance of Milk

Animal Milk
1. Cow Milk: Rich in protein, calcium, and vitamin D. Supports muscle growth and bone
strength.

2. Buffalo Milk: Contains higher fat and protein compared to cow milk. Provides more
energy.

3. Camel Milk: Low in fat, but rich in Vitamin C and iron. Boosts immunity and helps combat
anemia.

Plant-Based Milk
1. Soy Milk: High in protein with all essential amino acids. Free from cholesterol.

2. Oat Milk: Contains beta-glucans, which reduce cholesterol levels. Good source of fiber.

3. Almond Milk: Low in calories and fat. Rich in Vitamin E, supporting skin health.

Deficiency Impact
1. Calcium Deficiency: Leads to osteoporosis and weak bones.

2. Protein Deficiency: Results in kwashiorkor and weak immunity.


3. Vitamin D Deficiency: Causes rickets in children and osteomalacia in adults.

Tests Conducted

1. Casein Test
Aim: To determine the casein (protein) content in milk.

Principle: Casein precipitates when milk is acidified.

Procedure:

1. Take 5 mL of milk in a test tube.

2. Add 2 mL of acetic acid or vinegar.

3. Heat the mixture gently in a water bath until a precipitate forms.

4. Filter the mixture using filter paper.

5. Dry the precipitate and weigh it to determine casein content.

2. Fat Test (Gerber Method)


Aim: To measure the fat content in milk.

Principle: Centrifugation separates fat from milk.

Procedure:

1. Add 10 mL of milk to a Gerber tube.

2. Add 10 mL of sulfuric acid and 1 mL of amyl alcohol.

3. Centrifuge the mixture at 1100 rpm for 5 minutes.

4. Measure the thickness of the fat layer in the tube.

3. Lactose Test (Benedict’s Test)


Aim: To detect the presence of lactose in milk.

Principle: Lactose reduces copper sulfate in Benedict’s reagent to form a colored


precipitate.

Procedure:

1. Add 5 mL of milk and 5 mL of Benedict’s reagent in a test tube.

2. Heat the mixture in a water bath for 5 minutes.

3. Observe the color change (green, yellow, or red).


4. Protein Content Test (Biuret Test)
Aim: To determine the protein content in milk.

Principle: Proteins react with Biuret reagent to form a violet-colored complex.

Procedure:

1. Add 2 mL of milk to a test tube.

2. Add 2 mL of Biuret reagent.

3. Observe the color change to violet.

Results

1. Casein Test
Milk Type Observation (Precipitate) Casein Content (g/100 mL)
Cow Milk Dense precipitate 3.4
Buffalo Milk Very dense precipitate 4.3
Camel Milk Moderate precipitate 3.1
Soy Milk Minimal precipitate 0.5
Oat Milk No significant precipitate 0.4
Almond Milk No precipitate 0.2

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