COMPARATIVE STUDY ON MILK CASEIN ASSAY METHODS
| Autor: | RODICA CĂPRIŢĂ, A. CĂPRIŢĂ |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Scientific Papers Animal Science and Biotechnologies, Vol 41, Iss 1, Pp 758-758 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1841-9364 2344-4576 |
| Popis: | Casein, the main milk protein was determined by different assay methods: the gravimetric method, the method based on the neutralization of the NaOH excess used for the casein precipitate solving and the method based on the titration of the acetic acid used for the casein precipitation. The last method is the simplest one, with the fewer steps, and also with the lowest error degree. The results of the experiment revealed that the percentage of casein from the whole milk protein represents between 72.6–81.3% in experiment 1, between 73.6–81.3% in experiment 2 and between 74.3–81% in experiment 3. |
| Databáze: | Directory of Open Access Journals |
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