The determination of milk-proteins by formaldehyde titration

Pyne, G. T.

doi:10.1042/bj0261006

Cited by 41 publications

(22 citation statements)

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“…The formaldehyde titration method originally proposed by Steineggar (1905) and modified by Pyne (1932) was used for the determination of milk proteins. Titration of neutralized milk with a sodium hydroxide solution in the presence of phenolphthalein as an indicator and a neutralized methanol solution, masking the amine group, was carried out according to Polish Standard: PN-A-79011-5.…”

Section: Protein Determination -Walker Methodsmentioning

confidence: 99%

Mineral and nutritional analysis of Polish infant formulas

Leśniewicz

Wroz

Wójcik

et al. 2010

Journal of Food Composition and Analysis

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Section: Protein Determination -Walker Methodsmentioning

confidence: 99%

Mineral and nutritional analysis of Polish infant formulas

Leśniewicz

Wroz

Wójcik

et al. 2010

Journal of Food Composition and Analysis

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“…The casein content of milk was determined by Pyne (1932) method. The moisture of cheese was determined by drying to a constant weight at 102°C (IDF 1982) and the salt content of cheese was determined by using the method of Kosikowski (1978).…”

Section: Methodsmentioning

confidence: 99%

Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk

2014

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Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert panellists observed, significant differences (P<0.01) between the control and the experimental cheeses. The pH, titratable acidity, soluble protein and free fatty acid content of the experimental cheeses were found to be significantly (P<0.01) higher than those of the control. The texture parameter values of the experimental cheeses were found to be significantly (P<0.01) lower than values of the control.

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“…The protein percentage was determined by following the method of [8] . The Phosphatase test was done by using Gerber Phosphatase Kits.…”

Section: Quality Testsmentioning

confidence: 99%

A Comparative Study on the Quality of Available Brand and Non Brand Fluid Milk Consumed by the People of Chittagong City of Bangladesh

et al. 2016

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The study was undertaken to have a comparative investigation on the quality of available brand and non-brand fluid milk consumed by the inhabitants of Chittagong City (CC). Milk samples were collected from the city vendors, departmental stores, households and dairy farms. A total of 100 samples were analyzed for nutritional (percentage of butter fat, solids-not-fat and protein), chemical (pasteurization test, added preservatives and adulteration status) and microbial (standard plate count and coliform count) parameters to evaluate the quality of the collected milk samples. The study reveals that the collected milk samples show significant (P˂0.01) variation in nutritional, chemical and microbiological parameters among the sources. All brands milk samples were properly pasteurized. The quality of milk samples from local farms was good except coliform counts. All the samples possessed high coliform counts. The quality of farm produced milk and rural milk were deteriorated by middlemen due to adulteration with water. Water adulteration was detected in 68% and 54% of the milk samples in case of vendor supplied rural and vendor supplied farm milk respectively. Most alarming fact is more than 10% milk samples contained formalin in case of vendor supplied rural milk. It may be concluded that both the vendor supplied rural milk and vendor supplied farm milk were low quality due to water adulteration and added formalin preservatives respectively.

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The determination of milk-proteins by formaldehyde titration

Cited by 41 publications

References 1 publication

Mineral and nutritional analysis of Polish infant formulas

Mineral and nutritional analysis of Polish infant formulas

Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk

A Comparative Study on the Quality of Available Brand and Non Brand Fluid Milk Consumed by the People of Chittagong City of Bangladesh

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