Dairy lab 2 - Titrating the milk with NaOH and...

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Craig Martin Lab 2 Chemical Quality of Fluid Milk In this lab we practiced many of the quality testing procedures that are used on fluid milk. This was broken down into four stations. Station 1 We weighed out a sample of milk with sediment in it and ran it through a filter. Then subtracted the weight of the filter and sediment from the whole milk weight and multiplied it by a hundred which gave us the % sediment. We concluded that our percent sediment was 1.24%. Most of the sediment looked to be large grass blades. Station 2 Put hydrometer in both cylinders. #1 was at 62F and #2 was at 61F so that skewed our results. The specific gravity of #1 was 1.014 and #2 was 1.031. The #2 tube was determined to be the adulterated milk being farther from what the normal milk specific gravity is. Station 3
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Unformatted text preview: Titrating the milk with NaOH and phenolphthalein as our indicator it was determined that the lactic acid content of the milk was 17.56%. This was determined after adding 3.9 ml of NaOH to the 20ml of milk and 20 ml of dd water till a light pink color was achieved. Station 4 We looked over the analytical procedures for fat protein and mineral determination. They are the Babcock, Kjeldahl and Dry ashing methods respectively. Questions 1. If the teats are not cleaned properly or your tank is not sealed properly there could be sediment in the milk. 2. More water increases the freezing point of milk. 3. Milk is at 6.6 Ph. Bacteria decrease the acidity and can curdle the milk. Lipase breaks down lipids and turns them into fatty acids and glycerol so the Ph will drop....
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