• We are available for your help 24/7
  • Email: info@isindexing.com, submission@isindexing.com

Paper Details

Estimation of the Type and Quantity of Sugar in Milk

Ajit V Pandya, Dhigesh Joshi, Sheban Vora and Ajay Vishwakarma

Journal Title:Journal of Chemical, Biological and physical sciences

Sugar/Carbohydrate is widely present in all the living substances hence it is called the staff of life. It is present as a storage form in all the fruits, vegetables in its various forms and quantities. It was determined through a series of experiments performed on a selected sample of cow milk as the research material and the results revealed that it contained mainly one sugar: Lactose. The lactose gives milk its sweet taste and contributes approximately 40% of whole cow's milk's calories. Lactose is a disaccharide composite of two simple sugars, glucose and galactose. The quantity of sugar was estimated to the value of 4.7 gm in 100gm of milk. The values obtained are within the range. Milk contains Lactose, Casein protein, fat and fat soluble vitamins. Under certain conditions, the sugar content of the milk may vary such as degree of freshness and contamination of milk, type of animal from which the milk is obtained, time of milching the cow or any other animal and the methods used during milching It is recommended to consume milk regularly and in large quantities in order to fulfill the nutritional requirements of the body.