• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Testing For Food Constituents In Different Types Of Milk.

Extracts from this document...


Testing For Food Constituents In Different Types Of Milk. Introduction: There are many different types of milk now available to purchase, each type has been processed in a certain way. The processing procedure means that each milk contains different food constituents and has a different nutritional value. The aim of this experiment is to investigate how the processing of milk affects the food constituents that it contains. We shall use several common food testing techniques in order to carry out this experiment. Changes To Procedures: As we were conducting the experiment, we made some alterations to the procedures, by changing these factors the experiment was not only easier to carry out, but it also meant that it would help us gain results that were as accurate as possible, and therefore allow us to draw conclusions from them. The first change we made was to the method of testing for reducing sugars. The original method suggested that 0.3 cm3 of the solution to be tested should be used, however we changed this amount to 0.5 cm3, this made the amount much easier to measure out. The fact that it was easier to measure out means that it is more likely that the amount of each milk added with the benedict's reagent was equal, this would ensure that the test was fair and thus improve the accuracy of the results obtained. Another change we made to this particular test, was that we found that it was necessary to leave the test tubes in the water bath for 15 minutes, rather than the planned 8 minutes. When we checked our test tubes at 8 minutes, we found that there had not been much change in the appearance of the solution. 8 minutes was not a sufficient amount of time to gain accurate results, as it was difficult to distinguish any change. By leaving it for 15 minutes, we ensured that the procedure was as accurate as possible. ...read more.


We can make some conclusions from the results we obtained, but in order to be entirely certain that these conclusions were accurate we would have to repeat the procedure, using an improved method. Although our test for reducing sugars was not successful, the results should have been that the solution turned brick red, the reason we could not obtain these results may have been due to many factors, but it is likely to be because we did not leave the solution in the water bath for long enough, along with the fact that milk generally does not have a high percentage of sugar content anyway. It is both clear and logical to make the conclusion that the processing of milk does affect its nutritional content to some extent. Although there is not much difference between the results for UHT whole milk and whole milk, it is clear that skimmed milk has quite a different nutritional content to the other two. Skimmed milk is designed to be less fattening and thus have a lower lipid content - according to my results this lower lipid content is made up by the higher content of protein in the skimmed milk sample. Below I have recorded some information from the packaging of the milk, this enables me to see the results that my experiments should have indicated. Analysis of Samples: Reducing Sugar Content (Benedicts Test): Food Constituent: (g/100 ml). Type of Milk: Whole Milk. UHT Milk. Skimmed Milk. Reducing Sugar. 4.8 4.7 5.0 Lipid Content (Sudan III Test): Food Constituent: (g/100 ml). Type of Milk: Whole Milk. UHT Milk. Skimmed Milk. Lipids. 3.9 3.6 0.1 Protein Content (Biuret Test): Food Constituent: (g/100 ml). Type of Milk: Whole Milk. UHT Milk. Skimmed Milk. Proteins. 3.2 3.2 3,3 This nutritional information indicates to me that skimmed milk contains the most reducing sugars, and that whole and UHT milk have approximately the same amount. ...read more.


There were often bubbles in the syringe which also made it harder to ensure the measurements were accurate. This lack of accuracy is likely to have affected the results, and therefore by making it more accurate, the results obtained would be much more accurate. I would also ensure that I cleaned the syringe more thoroughly when transferring liquids. If the syringe was not thoroughly cleaned then the test would be unfair and thus would lead to inaccurate results. In addition, to this I would label the test tubes more accurately, as I found myself getting confused with which test tube contained which substance. Another alteration I would make would be to change the time the test tube was left in the water bath when testing for reducing sugars. Although we did change the procedure so that it was immersed for 15 minutes (rather than 8), the time still did not seem sufficient. When we removed the solution, the colour was not as we expected, and this was due to the fact that it was not heated for long enough. By leaving it for longer, we could be certain that the procedure was finished and that the results obtained were as accurate as possible. Finally, I would repeat the method as many times as possible - the more times you repeat an experiment, the more accurate the results will be. By repeating the experiment, not only would it be easier to identify any anomalous results, but also I could find an overall result which is accurate as possible. There are also ways that this investigation into the food constituents in milk could be extended. You could use the same procedures to test on different types of milk, there are so many different types of milk and each is likely to be different in it's nutritional value. You could try testing other processed foods for different food constituents. Finally, you could test for different constituents using more food testing techniques, for example, starch or non-reducing sugars. 1 Kerry Phillips. 17/11/04. 12.9 Biology. 1 Miss Fox. Testing For Food Constituents In Milk. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. The Processing of Different Types of Milk.

    The small fat droplets are very stable and do not separate out in a cream layer. Skimmed - Milk from which almost all the fat has been removed is known as skimmed milk.

  2. heal and social unit 2

    He should set realistic goals that he now he will be able to full fill.

  1. Comparisons of radula types in Gastropods and Bivalve systems in the Phylum Mollusca.

    The retractor muscles were also cut and the soft body was removed from the right shell half. In doing so the soft body was completely on the left side of the shell. This allowed observation and identification of the various body parts and a look at the gills between the two specimens, these were both drawn.

  2. I will look at six existing products which are already available and evaluate how ...

    barcode 8. storage details So the packaging has all the legal requirements for labelling of the food product and information about what the product * Need for cost- this meal was 99.p and may only serve one person, which makes this is cheap product. This meets the need for cost.

  1. Globalisation and regulation of food risks. A theoretical overview.

    38) This is precisely so because the restructured states convey the globalisation project to their populations in combination with an increased number of regional and global free trade agreements. Although Ritzer (1996) claims that a global culture is being created subordinated to global economic interests (McDonaldisation), this global culture

  2. Comparing the Density of Skimmed and Homogenised Milk

    One such problem is that of being able to produce exactly one drop of milk from the syringe when required. In addition to this particular problem, it was excessively difficult to ensure that each drop was of identical volume. Another problem was the difficulty of judging when the drop of

  1. There has become an increasing demand for single portion food products - I will ...

    The pastry was very tasty although high in calories. Overall I give in 8/10. This is not that well suited to the majority of extended family members that I asked. This is mainly because Marks and Spencer's priced it very high.

  2. An investigation on burning food.

    . C C C C C H H H H H O Formulas: The formulas that I am gong to use in this experiment are as follows: To calculate energy in J. Energy from food = Weight of water (g)

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work