“…Protein precipitation in milk and egg samples involves the use of organic solvents including acetonitrile [6,10,23,46,51], methanol [52][53][54][55] or acetone [56], as well as the combination of these solvents with acid compounds, such as trichloroacetic acid [46,[57][58][59][60][61], trifluoroacetic acid [62,63], glacial acetic acid [64][65][66], succinic acid [67,68], citric acid [23,69], formic acid [54,70], or perchloric acid [71]. Other authors have used McIlvaine-EDTA [6,[72][73][74][75][76][77][78][79], sodium citrate [10], oxalate [63], sodium succinate [80] and phosphate [81] buffers as deproteinizing agents for the treatment of these samples. Such processes are generally followed by some sample clean-up procedures.…”