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    The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter
    The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter
    The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter
    Ebook79 pages1 hour

    The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter

    By Read Books Ltd.

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    About this ebook

    This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a text that will be of much value to the commercial dairy farmer and one not to miss for collectors of antique farming literature. Many antique books such as this are becoming increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on dairy farming.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 6, 2016
    ISBN9781473354050
    The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter

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      Book preview

      The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter - Read Books Ltd.

      The Chemistry of

      Dairy Products

      A Chemical Analysis of Milk,

      Cream and Butter

      By

      Frank Knowles

      and

      J. Elphin Watkin

      Contents

      DAIRY PRODUCTS

      DAIRY PRODUCTS

      MILK

      IT is logical to commence the study of dairy products and the changes undergone in their preparation with a study of the milk from which they are derived. Although some dairy products are prepared from the milk of other animals, the milk of importance commercially and to the agricultural student is that secreted by the mammary gland of the cow. The factors causing variation in the composition of cow’s milk, and the widely different nature of milk and the mammary secretion known as colostrum, which is obtained immediately after calving, are given in books on Dairying and on Dairy Chemistry.

      Owing to the wide variation in the composition of samples of genuine milk, a statement of the average composition may be of little importance, but it should be noted that English law provides in its Food and Drugs Act that:

      (a) Milk containing less than 8·5 per cent. of solids not fat shall be deemed to be adulterated by the addition of water unless the contrary be proved.

      (b) Milk containing less than 3·0 per cent. of milk fat shall be deemed to be adulterated by the abstraction of fat unless the contrary be proved.

      It is recognised that the composition of genuine milk may fall below these presumptive limits.

      If the analyses of a large number of samples are averaged, we should expect some such average as that given below:

      Average Composition of Cow’s Milk

      EXAMINATION OF THE PROPERTIES OF THE CHIEF MILK CONSTITUENTS

      In the scheme of qualitative separation given on p. 116, the following constituents of milk are obtained: casein, globulin, albumin, fat, lactose, ash. The tests noted below illustrate the nature of these constituents and some of their properties.

      Casein. Use the moist casein prepared.

      (a) Test its reaction to litmus paper.

      (b) Make a thin paste by grinding some of the casein in a mortar with a little water. Pour into a boiling tube fitted with cork and delivery tube, add a little precipitated chalk, shake well and replace the cork so that the end of the delivery tube is under lime water. Note that carbon dioxide is evolved, due to the acidic nature of the casein.

      (c) Test the solubility of the casein in (1) water, (2) very dilute ammonia, (3) lime water, (4) sodium hydroxide. In the last three instances, examine the effect of neutralising the base by adding acid.

      (d) Heat some of the casein in a test tube with soda lime, and test the vapour for ammonia with moist litmus paper.

      (e) Test separate portions of casein by the Xanthoproteic reaction, biuret reaction and Adamkiewicz’s reaction and for the presence of phosphorus as given on pp. 76 and 77.

      (f) Make a solution of casein in very dilute sodium hydroxide, add a few drops of phenolphthalein solution, and exactly neutralise with 0·1N. sulphuric acid from a burette. Add phenolphthalein solution to 2 ml. of formaldehyde and neutralise this also. Mix the solutions and add 0·1N. sodium hydroxide from a burette until neutral. Note that the addition of formaldehyde to the neutral solution produces acidity. This reaction is characteristic of proteins and is known as the aldehyde reaction. A quantitative method for the determination of milk proteins is based upon it (p. 136).

      ¹ Globulin is salted out of neutral solution when half saturated with (NH2)SO4

      Albumin and Globulin. Repeat the test for phosphorus on the precipitates of albumin and of globulin obtained from milk. Note that the test with albumin is negative and that globulin contains a little phosphorus.

      Fat. Use the fat prepared from the milk.

      (a) Note the appearance and condition when cold and when melted, and that the melted fat permanently stains paper.

      (b) Shake a few drops of the melted fat with water and with alcohol. Compare the results.

      (c) Shake a few drops with a little ether, and with a little petroleum ether. Evaporate the solvent on a clock glass by the open window, and note that the fat is recovered unchanged.

      (d) Vigorously shake up a few drops of the melted fat with about 10 ml. of sodium phosphate solution. Note that an emulsion forms, resembling milk in appearance. Divide this into four parts, and, using one as a standard, observe the effect of adding:

      (1) Dilute hydrochloric acid. The emulsion is destroyed.

      (2) Sodium hydroxide solution. The emulsion is stabilised.

      (3) Calcium chloride solution. The emulsion is destroyed.

      In the last case the phosphate is precipitated.

      (e) Add about 5 ml. of the melted fat to 50 ml. of alcoholic potash in a 250 ml. conical flask. Immerse the flask in a water bath, and heat until the flask no longer smells of alcohol. Dissolve the residue of soap and glycerol in about 150 ml. of warm water and note the soapy odour.

      (1) Rub some of

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