APr

oce
ssRe
por
tont
heQua
li
tat
ivea
nal
ysi
sof
c
omme
rci
al
lya
vai
li
blemi
lks
ampl
e

Pr
epe
are
dby
Moha
mma
dZoha
ibAkht
er 14-
CE-
116

S
yedUs
manAhma
d 14-
CE-
101

Na
dee
mIqba
l 14-
CE-
112

Muha
mma
dShoa
ib 14-
CE-
115

Fur
qanbut
t 14-
CE-
114

S
upr
ivi
sedby
S
irFa
rha
nsa
bbi
r

Punj
abI
nst
it
uteofCont
empor
aryS
cie
nce
s
Af
fi
li
ate
dwi
thUni
ver
sit
yoft
hePunj
ab
Ta
bleofCont
ent
s
1:Ab
str
act
: 4
2:I
ntr
oduc
tion 5
3:Exp
eri
ment
ati
on: 6
1:Sp
eci
ficGr
avi
tyofCommer
cial
lyAv
ail
abl
eMi
lkSamp
le b
yUs
ingLac
tomet
er 6
2:p
Hofc
ommer
cial
lyav
ail
abl
emi
lks
amp
leb
yus
ing p
Hmet
er 9
Conc
lus
ion 32
Ref
erenc
esandBi
bli
ogr
aphy 33
[
10]Dai
ryChemi
str
yandBi
ochemi
str
y 33
\

Tab
leofCont
ent
s
1:Ab
str
act
2:I
ntr
oduc
tion
3:Exp
eri
ment
ati
on
1.Sp
eci
ficgr
avi
tyofc
ommer
cial
lyav
ail
abl
emi
lkus
ingl
act
omet
er
2.p
Hofc
ommer
cial
lyav
ail
abl
emi
lkus
ingp
Hmet
er
3.Ti
trab
leac
idi
tyofc
ommer
cial
lyav
ail
abl
emi
lk
4.As
hcont
entofc
ommer
cial
lyav
ail
abl
emi
lk
5.Sap
oni
fic
ati
onno.ofc
ommer
cial
lyav
ail
abl
emi
lk
6.%Moi
stur
econt
ent
7.Tot
als
oli
dsi
ncommer
cial
lyav
ail
abl
emi
lk
8.Det
ect
ionofur
eai
ncommer
cial
lyav
ail
abl
emi
lk
9.Det
ect
ionofSul
phat
esi
ncommer
cial
lyav
ail
abl
emi
lk
10.
Det
ect
ionofNi
trat
esi
ncommer
cial
lyav
ail
abl
emi
lk
11.
Det
ect
ionofd
eter
genti
ncommer
cial
lyav
ail
abl
emi
lk
4:Di
scus
siononr
esul
tsands
ugges
tions
.
5:Ref
erenc
esandBi
bli
ogr
aphy
1:Ab
str
act
:
Mil
ki sawhi tel i
quidthati sproduc edbythemammal sandisawi dely
c
onsumedb everaget hati sessent i
altot hedi
etofmi ll
ionsofp eopl
ewor l
dwideb ecause
i
tprovid
esmi croandmac ro-nutr i
ents.Mi l
kisr ecognis
edasb ei
ngus ef
uld uri
ng
c
hil
dhoodandad olescenc e;howev er,i
tsr elat
ivel yhi
ghs atur atedfatproportionraises
t
heissuesofp otentiald et r
iment aleffects,mai nlytocardiov ascul
arsystem.Mi l
k
c
onsump ti
onisap artofd ail
yd i
ets oitsquali
t ymus tmeett hes tandar
d
r
equirements.Inthisr es earchr eportwec heckt hequalit
yofmi lkandadditativ
esi n
t
hemilks uchasur ea,d et ergentsands ulphates .
2:I
ntr
oduc
tion
Mil
ki sawhiteliquidprod ucedbythemammar ygland sofmammal s.
Allmammal s,includi
nghumans ,wil
lnormal lyproducemilktofeedtheirof f
s pr
inguntil
theyar ereadyf ors ol
idfood.Itcontainsv aluablenutr
ients,anditcanof ferar ange
ofhealthb enef i
ts.Calci
um,f orexamp le,canp reventosteoporos
is.Accordingto
NationalDairyCounc i
lmilkcontai
ns9es sesnt i
alnutri
entsthatbenefitourheal th,
calci
um,p rotein,potassium,vitaminDandv i
taminBar eincl
udedinthem.
Mil
kiscons umedinl argequant i
tieswor l
dwideond ail
yb asi
s.Paki
stanisthe4thl arges
t
mil
kprod uci
ngc ount r
ywi t
ht hep roduc
t i
onc apacityof40bil
li
onli
t r
esofmi lkper
annum.Duet othel ackofs t
or ageandp reservationfacil
iti
esatdomes ti
clevelin
Paki
stan,mi l
kist reated,preservedandmar ketedcommer ci
all
y.Duringthet reatment
ofmil
ks omec hemic al
saread dedf orpreservati
onofmi lkthatmayp rovehar mfulfor
humanc onsumpt i
on.Sowed ecidedtosamp leandt estdiff
erentc ommerciall
yav ai
labl
e
mil
ksamp lesinordert otestt heirqual
ityandf itnessforhumanc onsumption.
3:Experi
mentati
on:
1:Speci
ficGrav
ityofCommer
cial
lyAv
ail
abl
eMi
lkSamp
le
byUsingLact
ometer
I
ntr
oduc
tion
Speci
f i
cgr avityistheratiooft hed ensit
yofs ampl
et ot hedensi
tyofwat erat
4°C.si
nces pecifi
cgr avityi
sther ati
ooft wos amequant itiessoithasnouni t
s.Itis
usuall
yd et
er minedwi thalactometerwhi chi sspecialhydrometerdesignedforusewith
mil
k.Themet hodisb asedonlawoff loatationwhi chs tat
est hatwhenas ol
idi
s
immersedinal iquid
.I tissubjecttoup wardt hrus tequaltot heweightoftheliqui
d
dis
placedbyt heb odyandac ti
ngi nupwar dd i
rection.
Thespecif
icgravit
yofmi l
kv ari
es
accord
ingt otheproporti
onoff at,SNF(s ol
id-
notfat)andwat er.Thespeci
f icgravityoft he
wholecow'smilkrangesfrom( 1.028to1.034)
gm/ml,withanav erageof(1.032)gm/ mlwhi ch
meanst hatmil
kis(1.032)ti
mesheav i
ert han
water.

Ap
par
atusandmat
eri
alr
equi
red
 Lac
tomet
er
 b
eaker
 meas
uri
ngc
yli
nder
 mi
lks
amp
le
 Ther
momet
er

Pr
oced
ure
1.Ad
jus
tthemi
lkt
emp
erat
uret
onear(
15.
5)˚
Cor(
60 F̊)
.
2.Fi
llt
hecl
ean,dr
ymeasuri
ngcyl
inderabout2/
3vol
umeofitwit
hmil
k,pourt
he
mi
lkdownal
ongthes
idesoft
hej artoavoi
dthei
ncor
por
ationofai
r.
3.Lowert helactomet
ergentl
yinthemil
kmakingsur
ethatthel
actometerf
loat
s
freelywithouttouchi
ngthesi
desoft
hecyl
inder
.Addmil
ktobri
moft he
cyli
nder.
4.Readt
hel
act
omet
err
ead
ingatt
het
opoft
hemeni
scuswi
thi
nonemi
nut
e.
 Rec
ordt
het
emp
erat
ureofmi
lk.
5.Ifthemi l
kt emperaturei snotexact ly(15.
5)˚Cor(60˚F),cor
rec tthe
l
ac t
omet erreadingb yadding(0.2)lactometerdegreeforeachd egreeCel s
ius
above(15.5)˚Cor( 0.
1)lac tometerd egreeforeachdegreeFahr enheitabove
(60)F̊,als
os ubtract(0.2)lactometerd egreeforeachdegreeCel si
usbelow
(15.
5)C̊or( 0.1)lactomet erdegreef oreachdegreeFahrenheitb el
ow( 60)F̊.

Ob
ser
vat
ionandCal
cul
ati
ons
Speci
ficgr av
ityofmil
kcanbecalc
ulated
bythef oll
owingfor
mula(foral
ltypeof
l
actomet er).

s
p

cor
rec
tedl
act
omete
rre
adi
ng
gr
avi
ty= +1
1000

Cor
rec
tedl
act
omet
err
ead
ing=l
act
omet
err
eat
ing+c
orr
ect
edf
act
or

I
nc as
eofab
ove60 F̊ ad
d0.
1×d
iff
erenc
eint
emp
erat
ureab
ove60˚
Fbuti
ncas
eof
b
elow60˚
F
Sub
trac
t0.
1×d
iff
erenc
eint
emp
erat
ureb
elow60 F̊

 
 
  
  
 

Tabl
e1:Lactometerread
ingofc
ommer
cial
lyav
ail
abl
emi
lk
sampl
e  
  
  
 
  
  
  
  
 
  
  
  
 
  

s
amp
le Lact
ometer Correc
tedLac
tomet
er Sp
eci
ficgr
avi
ty
readi
ng read
ing

Ol
per
’s 30 31 1.
031

Mi
lkPak 30 31 1.
031

Nur
pur 31 32 1.
032

Hal
eeb 27 28 1.
028

GoodMi
lk 29 31 1.
031

Dayf
res
h 30 32 1.
032

Ad
amMi
lk 30 30 1.
030

Gourmi
t 26 28 1.
028
mil
k

Anhaar 26 28 1.
028
 Rawmi
lk 30 31 1.
031

Res
ult
sandd
isc
uss
ion
Thespecifi
cgr av
ityofd i
ffer entcommer ci
all
yav ai
labl
emi l
ks amplewass hownin
thegr aphandt ab
le.Inthet abl
e1t hesp eci
ficgr
avityofNur purandd ayf r
es hi s
foundt obe1.032whilethes pec
ificgr avi
t yofOlper’
s,MilkPak,goodMi lkandRawmi l
k
is1.031andonlyAd ammi l
khass pecificgr av
ity1.
030.Inthistabl
et helowes tspec i
fic
gravityis1.
028whi chisf r
omHal eeb ,Gour mitmi
lkandAnhaar .Thenor malr angeof
specifi
cgravi
t yofmilkisrangesf rom1. 028t o1.
034andourr es
ultsliesinbet ween
1.028t 01.
034.
2:p
Hofcommer
cial
lyav
ail
abl
emi
lks
amp
leb
yus
ing
pHmet
er
I
ntr
oduc
tion
ApHmeterisaninst
rumentus
edtomeasureaci
dit
yoralkal
ini
tyofasolut
ion-
al
soknownasph.PHistheuni
tofmeasur
ethatdescr
ibesthed
egreeofaci
dityor
al
kal
ini
ty.I
tismeasuredonascal
eof0to14.
Thequant itati
v einf ormat ionp rov i
dedbyt hep Hv al
ueexp ressest hedegr eeof
theac t
ivi
tyofanac i
dorb asei nt er msofhyd rogeni onac ti
v i
ty.Thep Hv al
ueofa
substanceisdirectlyr el
at edt ot her at iooft hehyd rogenion[ H+]andt hehyd r oxyli
on
[OH-]concentrat i
ons .Ift heH+c onc ent rati
oni sgr eat erthanOH-,t hemat er ialis
acidi
c;i.
e.,thep Hv alueisl esst han7.I ft heOH-c oncent rationi sgreatert hanH+,
themat eri
alisb asic
,wi thap Hv al uegr eaterthan7.I fequalamount sofH+andOH-
ionsarepresent ,themat er i
alisneut ral,withap Hof7.Ac idsandb aseshavef ree
hydrogenandhyd r
oxyli ons ,resp ec t
iv ely.Ther elationshipb etweenhyd rogeni onsand
hydroxyli
onsinagi vens olutioni sc ons t antforagi vens etofc onditi
ons,eitherone
canb edeterminedb yknowi ngt heot her .

Ap
par
atusandmat
eri
alr
equi
red
 PHmet
er
 Beaker
 Mi
lks
amp
le

Pr
oced
ure
Tofi
ndtheph.ofgi
vens
amp
leb
yphmet
eri
tcons
istof
twostep
s.
1.Cal
ibr
ati
onofp
hmet
er
2.meas
uret
hep
hofs
amp
le

Cal
ibr
ati
onofp
hmet
er
1.Ri
nset
he p
rob
e wi
th a gent
les
tream of
 d
ist
il
ledwat
er.
2.Remov
eanyexc
essl
iqui
dfr
omt
hep
rob
eti
p.
3.Pl
acet
hep
rob
eint
hep
H7St
and
ardSol
uti
on.
4.Adjus
tthemetert
oreadap Hof7.0.Removet
hep
rob
efr
omt
hes
olut
ion,
andremov
eanyexc
essl
iqui
dfrompr
ob eti
p.

Meas
uret
hep
Hofs
amp
le
1.Pours
omeamountofmi
lks
amp
lei
ntheb
eaker
.
2.Di
pthep
rob
eofp
hmet
eri
nthemi
lks
amp
le.
3.St
abl
ethep
hval
ueont
hep
hmet
er.
4.Not
ethep
hont
hes
creenofp
hmet
er

Ob
ser
vat
ionandCal
cul
ati
ons

Tab
le2:pHmeterreadi
ngf
orc
ommer
cial
lyav
ail
abl
emi
lk
s
ample 
  
  
 
  
  
 
  
  
 
  
  
 
  
  
s
amp
le PHmet
err
ead
ing
6.
7
Ol
per
’s

6.
6
Mi
lkPak

6.
7
Nur
pur

6.
6
Hal
eeb

6.
2
GoodMi
lk
 6.
1
Dayf
res
h

6.
6
Ad
amMi
lk

6.
4
Gour
metmi
lk

6.
6
Anhaar

6.
5
Rawmi
lk

Res
ult
sandd
isc
uss
ion
 Thep hvalueofd ifferentmi l
ks amp l
eisshowni nthetab l
easwel lasinthe
graph.Thep hofOlp er’sandNur puris6.7whi l
eMi l
kPak,Haleeeb,Adammi lkand
Anhaaris6. 6.
thep hofRawmi l
kis6. 5andt hep hofGoodMi l
k,DayFr eshandGour mi
t
Milkis6.2,6.1and6. 4resp ect
ively.Thep Hofagl assofcowmi lkrangesf rom6.4to
6.8.Mil
kf reshfromt hec owt ypicall
yhasap Hbetween6. 5and6.7.Thep Hofmi l
k
changesov ertime.Asmi lkgoess our ,itbecomesmor eacidi
candt hep Hgetslower.
Thisoccursasb acteriainmi l
kc onver tthesugarlactoseintolacti
cac i
d.Thef i
rstmil
k
producedb yacowc ont ai
nsc olostrum,whi chlowersitph.

3:
Tit
rab
leAc
idi
tyofCommer
cial
lyAv
ail
abl
eMi
lk
I
ntr
oduc
tion
Milkisamp hot ericinr eactionwhi cht urnsb luel i
tmust oRedandRedl i
tmust o
blue.Theac i
dityofmi l
ki soft woki nds.
i.Appar entornat ur alac id
itywhi c hisduet ocitratesandp hos phat esp resenti nt he
milkandd i
ssolvedCO2d uri
ngt hep rocessofmi l
kingandt her eaft er .
ii
.Realac id
ityord ev elopedac idit
ywhi c
hisd uet olact i
cac i
dp rod uc edb ytheac t
ionof
bacteriaonl ac tosei nmi l
k.
Gener allytheac idityofmi lkmeanst hetot alacidity( Natural+d ev eloped)ort itrat abl
e
acidi
ty .Itisd etermi neb ytitrat i
ngaknownv olumeofmi l
kwi ths tand ardal kalitot he
pointofani ndicatorl i
nep henol phthalein.Ac idi
tyisexp ressedasp er centlac ti
cac id .
Since1mlof0. 1Nl ac ticacidc ontains0.009gr amsofl acticac i
d,t henumb erofml .of
0.1NNaOHr equi r
edt oneut ralizet helacticac i
di nt hes amp l
e,mul tipl
iedb y0.009wi ll
givetheamountofl act i
cac i
d( grams )int hes amp l
e,whent her es ultisd i
videdb y
weightofmi lksamp leandmul tipl
iedb y100t hep erc entlac ti
cac idwi l
lbeob tained.
Ap
par
atusandmat
eri
alr
equi
red
 Mi
lks
amp
le.
 N/
10NaOHs
olut
ion.
 Phenol
pht
hal
eini
ndi
cat
or
 10mlc
apac
ityp
ipet
te.
 100mlc
oni
calf
las
korp
orc
elai
ndi
sh.
 50mlc
apac
ityb
uret
tewi
ths
tand
.
 Por
cel
aint
il
e.
 Gl
assr
od.

Pr
oced
ure
1.Fi
llt
heb
uret
tewi
thN/
10NaOHs
olut
ion.
2.Mixt
hemil
ksampl
ethor
oughl
ybyavoi
dinginc
orporati
onofai
r.Tr
ans
fer10
mlmi
lkwi
ththep
ipet
teinpor
cel
aindi
sh/coni
calfl
ask.
3.Ad
dequalquant
ityofgl
assd
ist
il
ledwat
er.
4.Ad
d3-4d
rop
sofp
henol
pht
hal
eini
ndi
cat
orands
tirwi
thgl
assr
od.
5.Taket heiniti
all
yr eadingofthealkalii
nt heb ur etteatthel
owestp ointof
meniscus.Rap i
dlytitratethecontentswit hN/ 10NaOHs olut
ioncontinuet o
addalkalidropbyt hed ropandsti
rri
ngt hec ont entwithglas
srodt i
llfirs
t
defi
nitec hanget opinkc ol
orwhic
hr emainsc ons tantfor10to15sec onds.
6.Complet
ethet
itr
ati
onwi
thi
n20s
econd
s.Not
edownt
hef
inalb
uret
te
read
ing.

Ob
ser
vat
ionandCal
cul
ati
ons
9×vol
umeofaci
dused×nor
ma l
it
yof
aci
d
%Ti
trab
leac
idi
ty=
vol
umeofsample

Tabl
e3:%Ti t
rab
leac
idi
tyofc
ommer
cial
lyav
ail
abl
emi
lk
sampl
e  
  
  

Samp
le %Ti
trab
leac
idi
ty
Ol
per
’s 0.
02

Mi
lkPak 0.
04

Nur
pur 0.
02

Hal
eeb 0.
05

GoodMi
lk 0.
09

Dayf
res
h 0.
05

Ad
amMi
lk 0.
03

Gour
metmi
lk 0.
02

Anhaar 0.
02

Rawmi
lk 0.
02

 
 
  
  
 
  
  
 
  
  
 
  
Res
ult
sandd
isc
uss
ion
The%t i
trabl
eac i
dityofdi
fferentmilks
amplei
sshowninthet abl
easwel lasi
n
thegraph.Theac i
dityofNurpur,Gourmit
,AnhaarandRawmilki
s0. 02%whilet he
aci
dit
yofMi l
kPak,Hal eeb,Goodmil
k,dayf r
eshandAdammil
kis0.04,0.05,0.09,0.05,
and0.03respecti
vely.

Normalmilkaci
dityrangesfrom0.10to0.20%lacticac
id.Anyv aluei
nexcessof
0.20%c ansaf
elyber eckonedasdevel
opedlac
ticaci
d.Duet ot heopac i
tyofmil
k,the
end-pointoftitr
ationisnotsharp
,s ocarehastobet akentoad j
ustt hecond
iti
onsto
reachthes ameend-point.
4:
Ashc
ont
entofc
ommer
cial
lyav
ail
abl
emi
lks
amp
le
I
ntr
oduc
tion
Theashc ontent 
isameas ureofthetotalamountofmi
neral
spres
entwithi
na
food
,wher easthemi neralcontent 
isameasureoftheamountofspec
ifi
cinor
gani
c
componentspres entwithi
naf ood,suchasCa,Na,K
andCl.Determinat i
onoftheas handmineral
contentoffoodsi simport
antf oranumb erof
reas
ons :

 Nutrit ionall ab eli

ng.  Thec onc entr at ionand
typeofmi ner al spres entmus toftenb e
sti
pul at edont helab elofaf ood.
 Quality.  Thequal it
yofmanyf oodsd ep end son
thec onc entr at i
onandt ypeofmi ner alst hey
contai n,i nclud ingt heirt ast e,app ear anc e,
textur eands tabil
ity.
 Microb iologic als t
ab ilit
y. Highmi ner al
content sar es omet imesus edt or et ar dt he
growt hofc er tainmi c roorgani sms .
 Nutrit ion.  
Somemi ner alsar ees sent ialtoa
healthyd i
et( e. g.
, cal c
ium,p hosphor ous ,p otas
siumandsodi
um)whereasother
s
canb et oxic( e. g.
, 
lead ,mer cury,c ad miumandal umi
num).
 Proces s i
ng.  
I ti soft eni mpor tantt oknowt heminer
alcont
entoffoodsdur
ing
proces s i
ngb ec auset hisaff ectst he
physicoc hemi c alprop er tiesoff ood s .

Ap
par
atusandmat
eri
alr
equi
red
 Mil
ks ampl
e
 Crucibl
e
 Furnace
 Weightmachi
ne
 Pr
oced
ure
1.Cl
eant
hec
ruc
ibl
ewi
tht
hehel
pofc
ott
on.
2.Ad
d2t
o2.
5gmi
lks
amp
lei
nthec
ruc
ibl
e
3.Pl
acet
hec
ruc
ibl
eint
hef
urnac
e.
4.Sett
het
emp
erat
ureoff
urnac
e500°C
5.After2.
30hour
sof
fthef
urnac
eandt
hec
ruc
ibl
e.

Ob
ser
vat
ionandCal
cul
ati
ons
wtofc
ruc
ibl
eaf
terhe
ati
ng-
wtofempt
ingc
ruc
ibl
e×100
%as
hcont
ent
=
wtofs
ample

Tabl
e4:%As hc
ont
entofc
ommer
cial
lyav
ail
abl
emi
lk
sampl
e  
  
  

s
amp
le %As
hcont
ent

Ol
per
’s 0.
74

Mi
lkPak 0.
78

Nur
pur 0.
71

Hal
eeb 0.
71

GoodMi
lk 0.
72

Dayf
res
h 0.
68

Ad
amMi
lk 0.
62
 Gour
mitmi
lk 0.
84

Anhaar 0.
67

Rawmi
lk 0.
68

Res
ult
sandd
isc
uss
ion
Theashcontentofdi
ffer
entc ommer ciall
yav ai
lablemi l
ks ampleisshowni nthe
grap
h.Theas hcontentofOlper’
s,MilkPak, Nurpur,Haleeb ,
Goodmi lk,Dayf res
h,Ad am
mi
lk,Gour mi
tmilk,
Anhaar,
Rawmi l
kis0. 74,0.78,0.71,0. 71,0.72,0.68,0.62,0.84,0.67,
0.
68r espect
ivel
y.Ashcont
entofmi l
ks amp l
esr angesf rom0. 67t o0.84.

5:Sap
onif
icat
ionno.ofCommer
cial
lyAv
ail
abl
eMi
lk
Sample
I
ntr
oduc
tion
Thed iges t
ibi
li
tyofmi l
kisc omp ar ati
velyhi ghert hanot heroi l
sandf at s
.Thi s
canbeat t r
ibut edtoexistenceoff atgl obulesinaqueousp hasef ormi
nganemul s
ion.
Thisf aci
li
tatesi tseas yabsorpt
iont hrought hei ntest
inalt rac twhenc omp aredt o
otherf atswhi chhav etobeemulsifiedwi thb i
les alts
,enzymesf romp ancreasandf at
spl
itt
ingl ip
as es. 
Milkfatp l
aysanot heri mpor tantr oleinp r
ev ent i
ngt oothd ecayb y
formingap r
ot ectiv
ec oatoverthes urf
ac eofenamel .I
ti sc omp osedoft ri
glycerides
off at
t yaci
d s
. Af att
yac i
dmolecul
eisc omp
osedofhydrocar
bonchai
nandc arb
oxyl
group. Tri
glyceri
desar eoftwot yp
es,simpl
eandcomp l
ex. I
nsimpl
e,al
lthet hree
fattyac i
dsar eofs amenat ure,whereascompl
extriglyc
eri
desonhydrol
ysisgive
glyc
erolandd i
fferentfattyac
ids.

The mil
kf at 
existsinthef ormofs mallgl
ob ulesofs izesrangi ngf rom2t o10
mic
ronswit hdiffer
entgl yc
eridesoflowmel t
ingp ointsins uspension. Mi l
kf atv ari
es
i
namountandc ompos i
ti
on,accordingtot hebreed,s peci
es,f eedandl ac t
at i
ont i
me,of
whic
h,feedb ei
ngamaj orfactor. Fatisd i
stri
butedi nglobulesast riglyceri
des( 98-99
%), 
fatglobulememb rane i
ncomb inat
ionwi thphos pholi
pid
sandl i
pop rotein(0.2t o1.0
%)andalsoasf reef attyaci
ds,cholester
olandp hos phol
ipi
dsi nthes erum.[ 9]

Ameasureofthetotalfreeandcombinedaci
dsespeci
all
yinafat,wax,or
resinexpressedasthenumberofmill
igramsofpotassi
umhydroxi
derequi
redfor
thecompletesaponifi
cati
onofonegramofsubstance iscal
led
also 
saponifi
cati
onvalue.

Apparat
usandmat
eri
alrequi
red
 Mi
lks
amp
le
 Coni
calFl
ask
 100mlb
eaker
   
 Wei
ghBal
anc
e
 Dr
opp
er 
  
 Ref
luxc
ond
ens
er
 Boi
li
ngWat
erb
ath 
 
 Gl
assp
ipet
te(
25ml
) 
  
 Bur
ett
e
 Phenol
pht
hal
ein(
ind
icat
or)
 N/
2al
cohol
icp
otas
h
 N/
2HCls
olut
ion

Pr
oced
ure
1.Wei
ghoutac
cur
atel
y2t
o2.
5gmi
lks
amp
leandp
ouri
tint
oconi
calf
las
h.
2.Ad
d20ml0.
1Nal
cohol
icp
otas
hint
hemi
lks
amp
leandl
abeli
tasf
las
kA.
 3.Takeanot
herf
las
handad
d30mlal
cohol
icp
otas
hini
tandl
abelasf
las
kB.
4.Mi
xthec
ont
entoff
las
kA.
5. Pl
acef
laskAandf
las
kBont
hewat
erb
athf
or50mi
nut
eorunt
ilt
hemi
xtur
e
st
artboi
li
ng.
6.Thef
lameoft
heb
urners
houl
dbel
ow.
7.Aft
erboil
ingthecontentofbot
hflas
ksetrefl
uxcond
ens
erast
het
emp
erat
ure
ofthec
ont entr
eachestotheroomtemper
ature.
8.Addphenol
pht
halei
ninflas
kAandfl
askBandstarttit
r at
ionb
otht
hef
las
k
agai
nst0.5NHClsol
uti
onunti
lthep
inkc
olori
sdis
c harged.
9.Not
ethev
olumeofHClus
ed.
10.
Thev
olumeus
edf
orf
las
hAi
sn1whi
let
hev
olumeus
edoff
las
kBi
sn2.

Ob
ser
vat
ionandCal
cul
ati
on
28×(n2-
n1)
Mi
ll
igr
ampfKOHr
equi
redt
osaponi
fymi
lks
ampl
e=
we
ightofmil
ksa
mpl
e

Tab
le5:Saponi
fic
ati
onnoofc
ommer
cial
lyav
ail
abl
emi
lk
s
amp l
e  
  
  

s
amp
le Saponi
fic
ati
on
no
81.
20
Ol
per
’s

80.
80
Mi
lkPak

70.
50
Nur
pur

43.
43
Hal
eeb

80.
88
GoodMi
lk

63.
03
Dayf
res
h
 46.
686
Ad
amMi
lk

81.
59
Gour
mitmi
lk

75.
67
Anhaar

55.
79
Rawmi
lk

Res
ult
sandDi
scus
sion
Thes ap oni
fic
ationnoofd i
ffer
entmilks ampl
eisshowni nthegr aph.Thehigher
valuei
s81. 59whi chisf romGour metmil
kandt helowestv al
ueisfromHal eebwhi c
his
43.43mill
igr am.Whi l
es aponi
ficati
onnoofMi lkPak,ol
pers,Nurper
, GoodMi l
k,Dayf res
h,
Adammi l
k,AnhaarMi l
kandr awmi lki
s81.2,
80. 8.
70.
5,80.88.63.
03,46.68,75.67,55.
79
respec
t i
vely,I tmeanst hatOlperhashighvalueoff atcontentwhi l
et heHal eebhas
lowvalueoff atcontent .
6:Moi
stur
econt
entofc
ommer
cial
lyav
ail
abl
emi
lk
sampl
e
I
ntr
oduc
tion
Water 
contentofmilkisdependentup ont hesynthes isoflactos e.Withoutsome
waterint hemil
k,milkwouldbeav i
scouss ecretioncomp osedmos tl
yofl ipi
dandp r
otein
andwoul dbeextremelydi
ffic
ulttoremov ef romt hegland .Cowmi l
ki sab out87%wat er,
sothet ransp
ortofmi l
kfromt hedair
yf armi nvolveshaul i
ngc onsi
der ableamountsof
water.Thewat ercontentoft hed
airyp roductrangesf r omar ound2.5t o94%
(w/w)[10]

Apparat
usandmat
eri
alrequi
red

 Pet
rid
ish
 Wei
ghtmac
hine
 Ov
en
 Mi
lks
amp
le

Pr
oced
ure
1.Cl
eanthepet
ridi
shandwei
ghout
ac
curatel
y4to5grammil
ksampl
e.
2.Pl
acet
hep
etr
idi
shi
ntheov
en.
3.Ad
jus
tthet
emp
erat
ureofov
ent
o105t
o106°C.
 4.Af
ter30t
o45mi
nut
enot
ethewei
ghtoft
hes
amp
le

Ob
ser
vat
ionandCal
cul
ati
on
wtofwe
tsample
-wtofdr
ysa
mpl
e
%moi
stur
econt
ent
= ×100
wtofwets
ample

Tab
le6:%moi
stur
econt
entofc
ommer
cial
lyav
ail
abl
emi
lk
s
amp l
e  
  
s
amp
le %moi
stur
econt
ent
83.
84
Ol
per
’s

84.
33
Mi
lkPak

90.
15
Nur
pur

86.
18
Hal
eeb

86.
92
GoodMi
lk

87.
70
Dayf
res
h

87.
13
Ad
amMi
lk

88.
80
Gour
mitmi
lk
 88.
23
Anhaar

81.
55
Rawmi
lk

Res
ult
sandDi
scus
sion
Themoi st
ur ec ontentofd iffer
entmilksampleisplaceinthetable.Accor
dingt o
ourr es
ear chNurp urs howsthehi ghestv
alueofmoi stur
ec ontentwhiletheRawmi l
k
showst helessvalueofmoi st
ur econtent.Ol
per,MilkPak,Haleeb,
GoodMi l
k,DayFr esh,
Adammi lk,Gourmitmi lk,Anhaar,has83.84,84.
33,86.18,
86.92,87.
13,88.8,
88.23%
moisturec ont
entr es
p ecti
vely.ThegeneralrangeofMoi stercontentisabout2.5t o94
percent.

7:%TotalSol
idsi
nCommer
cial
lyav
ail
abl
eMi
lk
Samp
le
I
ntr
oduc
tion
Thes erumsol
idsormi
lksoli
ds-not-f
at(MSNF)ortotalsol
idscont
ain
the 
lac
t os
e, 
casei
ns,
 wheyprot
eins,and 
miner
als 
(as
hcontent)oft heprod
uc tfrom
whic
ht heywer ed
eri
ved. 
Ifweremov ethemois
tureofmil
ks ampl
et heremaining
p
rod
ucti
sthes
oli
dsofmi
lks
amp
le.

Apparat
usandmat
eri
alrequi
red
 Wei
ghtmac
hine
 Des
icc
ator
 Boi
li
ngwat
erb
ath
 Dr
yingov
en
 Pet
rid
ish
 Wat
erb
ath

Pr
oced
ure
1.Trans
fersampl
etoabeaker
,warmsl
owl
yto35°-40°Conawat
er
bathwit
hcaref
ulmi
xingtoi
ncor
por
ateanyc
reamadher
ingt
othe
sampl
e.
2.Coolt
hes
amp
lequi
ckl
ytor
oomt
emp
erat
ure.
3.Heatt
hep
etr
idi
shi
nov
enf
orab
out30t
o45mi
nut
e.
4.Sett
het
emp
erat
ureoft
heov
en105t
o106°C
5.Af
ter30t
o45mi
nut
eop
ent
heov
enandwei
ghtt
hes
amp
le
6.Not
etheamountofd
rieds
amp
le.

Ob
ser
vat
ionandCal
cul
ati
on
wtofdr
ysampl
e
%t
otals
oli
ds= ×100
wtofwets
ampl
e

Tab
le7:%t
otals
oli
dsofc
ommer
cial
lyav
ail
abl
emi
lks
amp
le
s
amp
le %Tot
als
oli
ds

Ol
per
’s 16.
00

Mi
lkPak 15.
66

Nur
pur 09.
87

Hal
eeb 13.
89

GoodMi
lk 13.
67

Dayf
res
h 12.
30

Ad
amMi
lk 12.
87

Gour
mitmi
lk 11.
14

Anhaar 11.
70

Rawmi
lk 18.
44
Res
ult
sandDi
scus
sion
Thetot
alsol
idsofdif
f er
entmilksamp
leisplac
ei nthetab
le.Accord
ingto
ourresearc
hRawmi lks
howst hehighestv
alueofmoisturecontentwhi
leshowst he
les
sv al
ueofmoist
urecontent.s
owec anc
onc l
udethatRawmi l
khasmor esol
id
contentandlowmois
turecontent.

8:Det
ecti
onofur
eaofCommer
cial
lyAv
ail
abl
eMi
lk
Sample
I
ntr
oduc
tion
Ureaisanat uralconstit
uentofmi lkandi spresenttot heext entof70mgp er
100ml( 700ppm).Itisadd edinmi l
ktoincreasep ar
amet erssuc hasp rotei
ncontent
andfreezingpoint,thereb yi
ncr easi
ngthemi l
kqualityi nd
ishonestway.Thet est
basedont heuseofp ara-d i
methylaminobenzaldehydec anbeus edfort heesti
mation
ofureai nmil
kaf t
erp recipit
ationofmi l
kp r
oteinsus i
ngt ri
chloroaceticaci
d.

Ap
par
atusandmat
eri
alr
equi
red
  p
-Di
met
hylami
nob
enzal
dehyd
e(DMAB)s
olut
ion

 Phos
phat
eBuf
ferp
H7.
0

 Tr
ichl
oroac
eti
cac
id(
TCA)24%,w/
v

 Sp
ect
rop
hot
omet
er

 What
manf
ilt
erp
aper

 Funnel
s

 Tes
ttub
es

Reagent
 DMABreagent(1.
6%,w/
v):Di
ssol
ve1.
6gDMABi
n100mlet
hylal
coholandad
d10
mlconc
entrateHCl.

Pr
oced
ure
1.10mlofmi
lks
amp
lei
smi
xedwi
th10mlofTCAt
opr
eci
pit
atet
hep
rot
eins
.
2.I
tfi
lt
eredus
ingWhat
man42f
ilt
erp
aper
.
3.5mloff
ilt
rat
eist
hent
reat
edwi
th5mlofDMABr
eagentt
odev
elopt
hec
olour
.
4.Bl
anki
sprepar
edb
ytaki
ng5mlofd
ilut
ingr
eagentandt
reat
ingwi
th5mlof
DMABr
eagent.
5.Theopt
icald
ensi
tyoft
heyell
owcolourismeasur
edat420nm.Fr
oms
tand
ard
curv
etheamountofureai
nmilki
sc al
culat
ed.

Ob
ser
vat
ionandCal
cul
ati
ons

Tabl
e8:det
ect
ionofur
eai
ncommer
cial
lyav
ail
abl
emi
lk
sampl
e  
 

s
amp
le c
olour ad
dedur
ea

Ol
per
’s Li
ghtyel
low No
 Mi
lkPak Li
ghtyel
low No

Nur
pur Li
ghtyel
low No

Hal
eeb Li
ghtyel
low No

GoodMi
lk Li
ghtyel
low No

Dayf
res
h Li
ghtyel
low No

Ad
amMi
lk Li
ghtyel
low No

Gour
metmi
lk Li
ghtyel
low No

Anhaar Li
ghtyel
low No

Rawmi
lk Di
sti
ncttyel
low Yes

 
 
  
  
 
  
  
 
  
  
 
  
  
 

Res
ult
sandd
isc
uss
ion
Resul
tsofur eaofd i
ff erentc ommercial
lyav
ailabl
emil
ksamplewereshowni n
t
hetable.Rawmil
ks howsdistinctyellowcolourasshowninabovef
igureandur ea
d
etec
ted ,whi
leothermi l
kbr andss howlightyell
owcolourandnoureafond.Hence,it
i
srec
ommend ednott ouser awmi l
k.
9:
Detec
tionofSul
phat
esofCommer
cial
lyAv
ail
abl
e
Mi
lkSample
I
ntr
oduc
tion
Pres
enceofsul
fat
esalt
s,whi
chmaybeaddedt
omilktorai
seitsSNFlev
eli
nmilk.I
t
hasadv
erseeff
ectonhumanheal
th.I
tcanbedet
ectedb
yus i
ngb ar
iumchl
ori
de

Ap
par
atusandmat
eri
alr
equi
red

 Bar
iumc
hlor
ide(
BaCl
2.2H2O)5%(
w/v
)aqueouss
olut
ion

 Tr
ichl
oroac
eti
cac
id(
TCA)
,24%(
w/v
,aq.
)

Reagent

 Bari
umc hl
ori
de(BaCl2.2H2O)5%(w/v)aqueouss ol
ution:Di
ssol
ve5.
0gbari
um
chl
ori
deindis
til
ledwat erandmakethef i
nalvolumet o100ml.
 Tri
chl
oroacet
icac i
d(TCA),24%(w/v
,aq. )
:Dissolvethe24gofTCAintodi
sti
ll
ed
waterandmaket hefinalvol
umeto100mlob tain24%TCA.
Pr
oced
ure
1.Take10mlofmi lkina50mls toppert estt ube.
2.Add10mlofTCAs oluti
on.
3.Fil
terthecoagulatedmilkthroughWhat manf il
terpaperGrade42.
4.Take5mlofc learf i
lt
rate.Addf ewd ropsofb ari
umc hl
oridesol
uti
on.
5.Observeforanyv i
sibl
ep rec
ipi
t atesint het ube.
6.Formationofmilky-whiteprecipitatesindicatesthepresenceofaddedsul
fat
es
l
ikeammoni umsulfate,sodi
ums ulfate,zincs ul
fateandmagnes i
ums ul
fat
eetc.
tomilk.
Ob
ser
vat
ionandCal
cul
ati
ons

Tab
le9:det
ect
ionofs
ulp
hat
esi
ncommer
cial
lyav
ail
abl
emi
lk
s
ample 
  

s
amp
le Ad
deds
ulp
hat
es

Ol
per
’s Nos
ulp
hat
esf
ound

Mi
lkPak Nos
ulp
hat
esf
ound

Nur
pur Nos
ulp
hat
esf
ound

Hal
eeb Nos
ulp
hat
esf
ound

GoodMi
lk Nos
ulp
hat
esf
ound

Dayf
res
h Nos
ulp
hat
esf
ound

Ad
amMi
lk Nos
ulp
hat
esf
ound

Gour
metmi
lk Nos
ulp
hat
esf
ound

Anhaar Nos
ulp
hat
esf
ound
 Rawmi
lk Nos
ulp
hat
esf
ound

Res
ult
sandd
isc
uss
ion:
Res
ult
sofd et
ecti
onofaddedsul
phatesofdiff
erentcommerci
all
yavail
ablemi
lk
s
amplewereshowninthetab
le.Nopr
ecipi
tatesfoundinanyofgiv
enmi l
k.Hence,no
s
ulp
hatesdetect
ed.

10:
Detec
tionofni
trat
esi
nCommer
cial
lyAv
ail
abl
e
Mil
kSample

I
ntr
oduc
tion
Nitratesareals
or eferasPondwat er.Itisheav
ierthanthetapwat er;some
unscrupulouspersonsforad ult
erati
oninmilkusuall
ypreferi
t.However,itcanb e
easil
ydet ect
edb ythefol
lowi ngmethod
.Thismet hodac
tuall
ydetect
snitratesp res
ent
inthep ondwat er
.Inthep ondwat erni
tratesmayc omefromferti
li
zersusedi nthe
fiel
ds.

Ap
par
atusandmat
eri
alr
equi
red
  Dip
henylami
ne(
2%,w/
v,i
nsul
fur
icac
id)
 Funnels
 Testtubes

Reagent
 Di
phenyl
amine(2%,w/v
,insul
furi
caci
d):Wei
gh2gofdip
henyl
ami
neand
di
ssol
veiti
ns ul
furi
caci
dtoobtai
nfi
nalvol
umeof100ml.
Pr
oced
ure
1.Take2mlofmi lkinat esttub e.
2.Rins
et hetub ewi ththemilk.
3.Drai
nthemi l
kf romt hetestt ube.
4.Addtwo-threed ropsofther eagentalongthes
ideoft
hetes
ttube.
5.Notethedevel opedc ol
our.
6.Deepbl
uec olourwi llbeformedinp res
enceofnitr
atei
nthemil
ksampl
e.
7.Puremilksamp lewillnotdevelopanycolour
.

Ob
ser
vat
ionandCal
cul
ati
ons

Tabl
e10:det
ect
ionofni
trat
esi
ncommer
cial
lyav
ail
abl
e
mil
ksampl
e  
 

s
amp
le Ad
dedni
trat
es

Ol
per
’s Noni
trat
esf
ound

Noni
trat
esf
ound
Mi
lkPak
 Noni
trat
esf
ound
Nur
pur

Hal
eeb Noni
trat
esf
ound

Noni
trat
esf
ound
GoodMi
lk

Noni
trat
esf
ound
Dayf
res
h

Noni
trat
esf
ound
Ad
amMi
lk

Noni
trat
esf
ound
Gour
metmi
lk

Noni
trat
esf
ound
Anhaar

Noni
trat
esf
ound
Rawmi
lk
11:Detect
ionofDet
ergentofCommer
cial
ly
Avail
ableMil
kSampl
e
I
ntr
oduc
tion
I tisawat er -solubl
ec l
eans i
ngagentwhi chcomb ineswithimpuriti
esandd i
rtto
makethemmor es oluble,andd i
ffersfr omsoapinnotf or mi
ngas cumwi tht hes al
tsi
n
hardwat er.Itaddedt op r
eventcur dl
ingandincreaset hes hel
fli
feofmi lk.Mi l
k
adul
terat edwithd etergent si
sknownt ocausefoodp oisoningandgas t
roint esti
nal
compl
ications.Inad dition,somed etergent
sc ontai
nedd ioxane,ac ar
cinogeni cagent
.

Ap
par
atusandmat
eri
alr
equi
red
 Methyl
enebl
ued
ye
 Chl
orofor
m
Reagent
 Methylenebl
uedye:12.
5mgi sdi
ssol
vedi
n100mlofd
ist
il
ledwat
er.Pr
otec
tthe
sol
utionagai
nstdir
ectsunl
ight
..
 Chl
orof
orm(Inf
lammab
leandt
oxi
coni
nhal
ati
on.Mout
hpi
pet
tingi
snot
rec
ommended
).

Pr
oced
ure
1.Pip
ett e1mlofs uspec tedmi lksamp lei
nt oa15mlt estt ub e.
2.Add1mlofd yes olutionf oll
owedb yadd i
tionof2mlc hlor oform.
3.Vortext hec ontent sf orab out15s ecandc ent ri
fugeatab out1100rpmfor3mi n.
4.Notet hei ntensityofb luec ol
ori nlowerandup perlayer .
5.Relatively,mor eint enseb luec olorinlowerl ayerindicat espresenceofdeter
gent
inmilk.
6.Relativelymor eint ens ebluec olorinup perlayerindicat esab senc
eofd et
ergentin
mil
k.
7.Themet hodc and etec tp r
es enceof0. 15%l eveloflabor at orygradedet
ergent(e.g.
l
abolene)i nmi l
k.
Ob
ser
vat
ionandCal
cul
ati
ons

Tabl
e9:det
ect
ionofDet
ergent
sinc
ommer
cial
lyav
ail
abl
e
mil
ksamp
le 
  

s
amp
le Ad
dedd
eter
gent
s

Ol
per
’s Nod
eter
gent
sfound

Nod
eter
gent
sfound
Mi
lkPak

Nod
eter
gent
sfound
Nur
pur

Nod
eter
gent
sfound
Hal
eeb

Nod
eter
gent
sfound
GoodMi
lk

Nod
eter
gent
sfound
Dayf
res
h

Nod
eter
gent
sfound
Ad
amMi
lk

Nod
eter
gent
sfound
Gour
metmi
lk

Nod
eter
gent
sfound
Anhaar

Nod
eter
gent
sfound
Rawmi
lk
Res
ult
sandd
isc
uss
ion
Theresul
tsofd i
fferentmil
ksampleforthedet
ecti
onofaddeddet
ergent
si s
showninthetabl
e.Nod etergenti
sfoundinthesampl
e.Al
lthemi
lksampl
esareclear
andsafeford
r i
nking.
Di
scus
siononr
esul
tsandSugges
tions
:
Conc
lus
ion
Allthenut ri
t i
onalval
uesofthec ommercial
lyav ai
lablemi l
ks ampl
eswer econduc
ted .Selected
commer cialmilksampl
es(Nurpur,Haleeb
,Olper ,goodmi lk,milkpack,Gour nmetmilkandop en
rawmi lk)wer etakenastask.Anumb erofanal ysi
sont hesemi l
ksamp leshavebeenc arriedout
i
nc l
udingMoi sturetest,f
ats,Ash,pHandac idi
t yinmi l
k,ot herthant hesesomer apidchemical
testswer et akenplac
e.Byallthesewec anb eab l
et odistinguis
hb etweent hedi
ff erent
commer cialmilksampl
esthatwhic honei
sb ettert hanot herone.

Accordingtothescal
e,wec angivetherankbythi
sanalys
isasmil
kpackisat1stp os
itionasi
t
contains15.6%totalsol
ids
,84.33%moi s
ture%,0.
78%ofas h,pHof6.6.
Theseallvaluesare
nearlyequalstotheid
ealnutri
t i
onalv
aluesformi
lk,ot
hermil
ksamplesareal
sor anked
accordingtothei
rnutrit
ionalv
alues
Ref
erenc
esandBi
bli
ogr
aphy
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agr
iinf
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opi
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