2.  Introduction about milk  Milk compounds  Protein  Fats  Separation process

3.  Milk is a colloidal aqueous suspension consisting of many compounds, several of which include 1. Carbohydrates (sugars) 2. Lipids (fats) 3. Proteins 4. Phosphate 5. And other components

8.  Proteins are large, polymeric structures made up of amino acids. An amino acid is a generic name for one of twenty different molecules.  When placed in an aqueous solution, protein will fold up on itself to form what is called a “3ry".

9.  The polar (hydrophilic or "water loving") R groups lie on the outside of the protein in contact with water.  the nonpolar groups (hydrophobic or "water fearing") R groups bury themselves on the inside of the protein.  When the hydrophobic groups come in contact with the water, the protein’s solubility decreases.

13.  Fats are a type of lipid composed of a tryhydroxy alcohol (glycerol) and long chain fatty acids (RCOOH) as shown in Figure.

14.  As in the case of the proteins, the R groups determine the identity and properties of the particular fat. Plant oils, for instance, have a large portion of unsaturated fatty acids (double bonds between many of their carbon atoms).  Oleic acid: CH 3 (CH 2 ) 7 CH=CH(CH 2 ) 7 COOH.  Linoleic acid: CH 3 (CH 2 ) 4 (CH=CHCH 2 ) 2 (CH 2 ) 6 COOH.

15.  Animal fats, on the other hand, contain a greater portion of saturated fatty acids (single bonds between carbon atoms).  Palmitic acid: CH 3 (CH 2 ) 14 COOH.  Steric acid: CH 3 (CH 2 ) 16 COOH.

17. Milk Protein Fats Carbohydrates Phosphate Other Compounds

18. Milk Protein Fats

19. 1. 50 ml of Milk. 2. 1 ml of 8 M Acetic acid. 3. Stirring while heating for 5 min. 4. Cooling for 10 min in ice bath.

20. 1. Includes the phosphate and carbohydrate. 2. Includes the protein and fats. 1 2 2 2 2 1

21. 1. Add 35 of Acetone 2. Heating by condenser ( Reflux ) 3. Cooling for 2 min 4. Re heating and cooling 3 times

22.  Filtration Wash it with 5 ml of Acetone 1- Fats 2 -Protein 1 2 2 1 2 2

23.  Calculation 1. Fat % Fat = W fat/ W sample * 100% 2. Protein %Protein = W protein / W sample * 100%