New Method for Determination of Protein Content of Goat's Milk and Compared With Different Methods

Gomaa, Mohamed; Abdel-Aziz, M. E.; Hafez, E.; Salama, Samar I.

doi:10.21608/jfds.2014.52745

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…Total protein was determined using Pyne's method which is known as formaldehyde titration [23]. This method was proven to be having the same accuracy as compared to Kjeldahl method, as the differences were insignificant between protein contents measured by using both methods [24]. The total protein was calculated using factor of 1.74.…”

Section: Physico-chemical Analysismentioning

confidence: 99%

Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing

et al. 2020

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Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s pH increased for both pasteurized and HPP treated. HPP-treated cow and goat milk both achieved microbial shelf life of 22 days at 8 °C storage with no increase in Bacillus cereus, mesophilic aerobic spores, coliform, yeast and mold but slight increase in psychrotrophic bacteria and total plate count. Pasteurized goat milk was spoilt at the end of storage with exceeding count of psychrotrophic bacteria (9.0 × 108 CFU/mL) and total plate count (3.5 × 108 CFU/mL). HPP-treated cow milk exhibited higher physico-chemical stability than goat milk as evidenced by non-significant change of titratable acidity but goat milk experienced an increase of 0.04% averagely.

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Section: Physico-chemical Analysismentioning

confidence: 99%

Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing

et al. 2020

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“…Американские исследователи [3] по результатам измерений 650 образцов молока от 142 коров установили среднее значение коэффициента пересчета 1,77 для проб молока объемом 10 см 3 , для проб молока объемом 20 см 3 -0,885, отметив, что на величину коэффициента пересчета на общий белок оказывали влияние стадия лактации и сезон года. Египетские исследователи [4] для козьего молока применяли коэффициент пересчета, равный 2,505, для 20 см 3 -1,253. Пакистанские ученые [5] установили для буйволиного молока коэффициент 1,9, для 20 см 3 -0,95; для коровьего -1,7, для 20 см 3 -это 0,85.…”

Section: молочная промышленность №2 2024unclassified

Protein Determination in Milk: Urgent Issues

Lepilkina,

Grigorieva,

Guseva

2024

Dairy Industry

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Formol titration is a familiar method for determining the mass fraction of protein in milk. However, it needs to be adapted to new instruments and modern metrology. The current methodology presented in State Standard GOST 25179-2014 requires a complex procedure to establish the alteration, which is often neglected by commercial laboratories and milk producers. This research clarified the formula for converting formol titration data into protein mass fraction without having to perform a variable correction. By processing 413 measurement results, the authors came up with two formulas: Y = 0.5X and Y 0.48X + 0.10, where Y is the mass fraction of protein (%) and X is the volume of sodium hydroxide spent on titration after adding formaldehyde to milk (cm3). Both formulas provided results close to those obtained by the Kjeldahl method, the correlation coefficient being ≥ 0.99. The conversion formulas made it possible to adapt the formol titration method to modern automatic potentiometric analyzers, thus optimizing the procedure and increasing its accuracy.

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Advancement of milk protein analysis: From determination of total proteins to their identification and quantification by proteomic approaches

Warakaulle,

Mohamed,

Ranasinghe

et al. 2024

Journal of Food Composition and Analysis

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New Method for Determination of Protein Content of Goat's Milk and Compared With Different Methods

Cited by 3 publications

References 3 publications

Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing

Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing

Protein Determination in Milk: Urgent Issues

Advancement of milk protein analysis: From determination of total proteins to their identification and quantification by proteomic approaches

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