Question

Project for comparing lactose percentage between whole milk and powdered milk

Answer 1

Materials and Procedure
1) Measure 24.27ml(25g) of lactose free and whole milk into separate test tubes(50ml). Mix 3.225g of milk powder with 21.775ml of distilled water, based on the 88.1% water composition in milk.

2) Heat 50°C for 5 min. in water bath.

3) Centrifuge at 3500rpm for 10 min. All fat will float on top.

4) Remove the fat layer using a spatula

5) At 40°C, add 1ml of 10% acetic acid in increments of 0.5ml while stirring using the vortex machine. Casein precipitates.

6) Centrifuge for 8 min. at 3500 rpm.

7) Decant the supernatant(whey) to another test tube, and then to each, add 0.22 g of CaCO3 .

8) Heat in water bath at 60°C, then let it cool. Lactalbumins and lactoglobulins precipitates.

9) Add 15ml of ethanol 95% to each test tube with stirring, then heat to 60°C for 4 min. Layers of different densities and solutes separate.

10) Centrifuge for 5 min. at 3500 rpm

11) Transfer to a pre-weighed test tube.

12) Place in heater at 60°C for 2 hours.

13) Continue heating at 80°C for 20 hours.

14) Freeze dry with vacuum for 24 hours.

Results
Lactose/fat free milk has the greatest percentage carbohydrate with an average of 5.379%. On the other hand, the experimental results showed that whole milk and powdered milk statistically have the same percentage lactose with averages of 4.556% and 4.884% respectively.

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Answer 2

Answer:

Lactose/fat free milk has the greatest percentage carbohydrate with an average of 5.379%. On the other hand, the experimental results showed that whole milk and powdered milk statistically have the same percentage lactose with averages of 4.556% and 4.884% respectively.