CHEMISTRY

INVESTIGATORY
PROJECT

Qualitative Analysis of Milk

Name Harsh Pitaliya

Class XII-C
Roll no.
School Seth Anandram
Jaipuria
School
Acknowledgmen
t
I would like to express my sincere gratitude to
my chemistry teacher Ms. Sarita Khokhar for
providing valuable insights, knowledge, and
mentorship throughout the project. Your
knowledge and guidance help the student
understand the material and overcome their
challenges.

I thank the laboratory assistant, Mr. Indra

for supporting practical aspects of the work,
ensuring the availability of necessary
resources and providing technical assistance
whenever needed. Your assistance in the
successful conduct of the experiments is
greatly appreciated.
I would like to extend my appreciation to the
principal Ms. Shalini Nambiar for fostering
an environment that promotes scientific
exploration and encourages students to
undertake research projects. Your constant
support and encouragement play a vital role in
inspiring students to excel in their academic
pursuits.
Unwavering support and encouragement from
My Parents is key my success. Their
involvement, motivation and belief in my
abilities certainly contributed to the
completion of this research project.
 CERTIFICATE

Certificate

This is to certify that Harsh Pitaliya a

student of class XII - C has successfully
completed the project entitled
"Qualitative analysis of Milk" under the
guidance of Sarita Khokhar during the
year 2024-25.

Signature of Subject Teacher

 Contents
S No. Topic

1 Aim

2 Introduction

3 Materials Required

4 Theory

5 Uses of Milk

6 Effects of Milk

7 Procedure

8 Observations

9 Result

10 Bibliography
 Aim

Qualitative Analysis
Of Milk
Qualitative Analysis: Identifies the presence of different
constituents in milk such as fats, proteins, and carbohydrates.
 Introduction
Milk is a staple beverage in many households worldwide. It
is valued for its nutritional content and plays a crucial role
in providing essential nutrients. Milk contains a variety of
vitamins and minerals that support bone health, muscle
function, and overall well-being. The main nutrient in milk
responsible for these benefits is calcium, which is vital for
strong bones and teeth. The nutritional content of milk can
vary based on factors such as the type of milk and how it is
processed.
Originally, it was thought that calcium contributed to the
flavor of milk, but pure calcium is actually tasteless.
Therefore, the flavor of milk comes from other compounds,
including lactose (a natural sugar), fats, and proteins, which
give milk its distinctive taste and creamy texture.
Milk consumption varies among individuals, and sensitivity
to lactose (lactose intolerance) can cause digestive issues in
some people. Physicians often advise individuals with
lactose intolerance to choose lactose-free milk or plant-
based alternatives to avoid discomfort.
Children, in particular, benefit from milk's nutritional
content, as it supports growth and development. However,
those with dairy allergies or lactose intolerance should
avoid regular milk consumption.
SOURCE WATER (%) MINERALS (%) PROTEINS (%) FATS CARBOHYDRATES
OF MILK (%) (%)

Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
Materials Required

Distilled water Milk samples

Glassware Sudan III stain

 Theory
The most important component of milk is its
protein content, primarily casein and whey
proteins. The molecular structure of casein
proteins allows them to form micelles,
which are essential for the stability and
texture of milk. Quantitatively, proteins
typically account for about 3.3% of the total
composition of cow's milk.
Milk also contains lactose, a disaccharide
sugar, which is a significant carbohydrate
component. It is important to measure
lactose content to assess milk's sweetness
and caloric value. The fat content in milk,
which varies depending on the type (e.g.,
whole, skim, reduced-fat), contributes to its
energy density and flavor.
Minerals such as calcium and phosphorus
are present in milk and are essential for
bone health.
Qualitative analysis involves assessing the
sensory characteristics of milk, such as
taste, color, and odor, while quantitative
analysis includes the measurement of
specific components like protein, fat,
lactose, and minerals.
Uses of Milk
1. Nutritional Benefits: Milk is a rich source of essential
nutrients, including calcium, protein, and vitamins, which are
important for bone health, muscle function, and overall well-
being. It is especially crucial for growing children and
adolescents.
2. Dietary Staple: Milk is commonly used in various diets as a
staple beverage and ingredient in many recipes. It is consumed
directly or used in cooking and baking to add flavor, texture,
and nutritional value.
3. Skin Care: Milk has been used in skincare products and home
remedies due to its moisturizing and soothing properties. It
contains lactic acid, which can help exfoliate and soften the
skin.
4. Digestive Health: Some people consume fermented milk
products like yogurt and kefir, which contain probiotics that
can support digestive health by promoting a healthy balance of
gut bacteria.
 Effect of Milk
 Nutrient-Rich Beverage: Milk is packed with essential
nutrients such as calcium, vitamin D, protein, and potassium,
which are vital for maintaining overall health.
 Supports Growth and Development: Regular consumption
of milk supports bone growth and muscle development, making
it particularly beneficial for children and adolescents.
 Cognitive Benefits: While the direct effect of milk on
learning is uncertain, the nutrients in milk, like vitamin B12 and
iodine, support brain function and cognitive health.
 Digestive Health: Milk can aid digestion when consumed in
moderation. However, excessive consumption, especially in
those with lactose intolerance, may lead to digestive discomfort.
 Procedure
Qualitative analysis
1. Testing for Proteins (Biuret Test):
o Add 2 mL of milk to a test tube.
o Add 1 mL of sodium hydroxide (NaOH) solution.
o Add a few drops of copper sulphate (CuSO4) solution.
o Observe for a violet or purple color change indicating the presence of proteins.
o Repeat for sample 2

2. Testing for Fats (Sudan III Test):

o Take a small amount of milk in a test tube.
o Add a few drops of Sudan III stain.
o Shake the test tube gently.
o Observe for a red-stained oil layer indicating the presence of fats.
o Repeat for sample 2

3. Testing for Carbohydrates (Benedict’s Test):

o Take 2 mL of milk in a test tube.
o Add 2 mL of Benedict’s reagent.
o Heat the mixture in a boiling water bath or over a Bunsen burner for 2-3
minutes.
o Observe for a color change from blue to green, yellow, or brick-red indicating
the presence of reducing sugars.
o Repeat for sample 2
4. Testing for Magnesium
o Take 2 mL of milk in a test tube.
o Add 2 mL of Benedict’s reagent.
o Heat the mixture in a boiling water bath or over a Bunsen burner for 2-3
minutes.
o Observe for a color change from blue to green, yellow, or brick-red indicating
the presence of reducing sugars.
o Repeat for sample 2
 Observations
Test Procedure Observatio Inference
n
Sample 1 Sample 2

Visual inspection White in White in Normal Appearannce

Appearance
colour color
Acidity Test Add a few drops of No color No color Within normal acidity
phenolphthalein to milk change change range
Protein Test Add 2 mL of milk to a test Purple Purple
tube. color color Proteins
present
Add 1 mL of sodium
hydroxide (NaOH) solution.

Add a few drops of copper

sulphate (CuSO4) solution.
Fat Test Red- Red- Presence of fats in milk
Take a small amount of milk
stained fat stained fat confirmed
in a test tube. droplets droplets
Add a few drops of Sudan III are visible are visible
and and
stain.
separate separate
Shake the test tube gently from the from the
liquid liquid
phase. phase.
Carbohydrates Test Take 2 mL of milk in a Formation Formation Carbohydrates are
test tube. of an of an present in milk
Add 2 mL of Benedict’s orange-red orange-red
reagent. precipitate precipitate
Heat the mixture in a . .
boiling water bath or
over a Bunsen burner
for 2-3 minutes

Magnesium Test Take 10 mL of milk in a white white The test confirms the
clean beaker crystalline crystalline presence of magnesium
Add a small amount precipitate precipitate ions in milk by
(approximately 0.5–1 g) precipitating them as
of NH₄Cl to the milk magnesium
sample. ammonium
Stir the mixture phosphate, a
thoroughly until the characteristic reaction.
NH₄Cl dissolves
Slowly add a few drops
of ammonium
phosphate solution to
the sample while
stirring
 Bibliography

 Wikipedia.com

 NCERT chemistry

 Comprehensive Practical Chemistry

 Viva Questions
Q1: What is the main carbohydrate found in milk?
Ans: Lactose is the main carbohydrate present in milk.
Q2: What enzyme is used to hydrolyze lactose during analysis?
Ans: The enzyme used is lactase, also known as β-galactosidase.
Q3: What are two common methods for determining the fat content
in milk?
Ans: The Gerber method and the Babcock method are commonly used
to determine fat content in milk.
Q4: Name two proteins found in milk.
Ans: Casein and whey are the two main proteins found in milk.
Q5: What vitamin is milk a good source of?
Ans: Milk is a good source of Vitamin D.
Q6: What mineral is present in high amounts in milk, and why is it
important?
Ans: Calcium is present in high amounts and is important for bone
health.
Q7: What is the typical pH range of fresh milk?
Ans: The pH of fresh milk typically ranges from 6.5 to 6.7.