Method for casein determination in milk

Details Method for casein determination in milk Method for casein determination in milk

2010-02-15

2010-11-09

Hill, Jr., Robert J (Department: 1797)

Chemistry: analytical and immunological testing

Food or dairy products

Dairy product

C436S023000, C422S082050, C422S082090

Reexamination Certificate

active

07829339

ABSTRACT:
The content of casein in milk is determined by two measurements of infrared absorbance in a milk sample by infrared spectrometry before and after a separation of the casein. The casein content is calculated by use of absorbance data recorded during the two absorbance measurements. The new method is considerable faster than the known wet-chemical methods, such as the normal wet chemical reference method for casein determination in milk using a Kjeldahl nitrogen determination of the milk sample, then a coagulation of the milk, and finally a Kjeldahl nitrogen determination of the filtrate. Further the new method provides a more reliable accuracy than the know determination using a single infrared analysis of a milk sample.

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