Milk Protein Analysis: an Overview of the Methods - Development and Application

Kala, Robert; Samková, Eva; Hanuš, Oto; Pecová, Lenka; Sekmokas, Kęstutis; Riaukienė, Dalia

doi:10.11118/actaun201967010345

Cited by 14 publications

(17 citation statements)

References 78 publications

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“…The most important component is milk protein (Kala et al, 2019) that has a positive effect on the construction of the organism, as well as on the provision of basic life functions. This may be due in particular to the content of amino acids (Kanwar et al, 2009), which can have a positive impact on eliminating the negative effects of malnutrition (Michaelsen et al, 2011).…”

Section: Literature Reviewmentioning

confidence: 99%

Consumption trends of milk and dairy products in Slovakia and its comparison with other V4 countries

Kubicová

Predanócyová

Šedík

et al. 2021

Innovative Marketing

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Milk consumption is a very important part of consumers’ daily diet due to its positive health effect. The purpose of the paper is to evaluate the market of milk and dairy products. The paper analyzes the development of milk consumption in V4 countries, which was described by using regression functions. The data were obtained from the statistical offices of chosen countries. Based on the achieved results it was found that in Slovakia and Hungary milk consumption is very low, but in the Czech Republic and Poland consumption is recorded in the range of recommended doses and is sufficient. Looking to the future, based on the described trend of consumption, it is possible to assume that the situation in the Slovak Republic will be accompanied by unfavorable developments and in comparison with other V4 countries, Slovakia will consume the least milk and dairy products per capita. Moreover, a questionnaire survey orientated on the level of milk consumption and consumer behavior was conducted on the sample of 518 respondents. Average Slovak consumers consume daily 1 glass of milk, 20 g of cheese, 70 g of curds, and 250 g of sour-milk or other dairy product. Depending on the level of consumption, 3 consumer segments were defined for which different consumer behavior was identified, especially in the issue of factor assessment. In general, however, it is concluded that the quality and price of milk and dairy products are crucial for consumers to make their choice. AcknowledgmentThis paper is supported by the Operational Program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative food, Drive4SIFood 313011V336, co-financed by the European Regional Development Fund.

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Section: Literature Reviewmentioning

confidence: 99%

Consumption trends of milk and dairy products in Slovakia and its comparison with other V4 countries

Kubicová

Predanócyová

Šedík

et al. 2021

Innovative Marketing

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“…The content of milk protein is an important component of milk, both a source of good nutrition (contains 18 amino acids, including 9 essential amino acids) and a factor in determining the price of milk [23]. The protein in milk ranges from 2.9 to 4%.…”

Section: Milk Proteinsmentioning

confidence: 99%

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

et al. 2020

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Milk is a product that requires quality control at all stages of production: from the dairy farm, processing at the dairy plant to finished products. Milk is a complex multiphase polydisperse system, whose components not only determine the quality and price of raw milk, but also reflect the physiological state of the herd. Today’s production volumes and rates require simple, fast, cost-effective, and accurate analytical methods, and most manufacturers want to move away from methods that use reagents that increase analysis time and move to rapid analysis methods. The review presents methods for the rapid determination of the main components of milk, examines their advantages and disadvantages. Optical spectroscopy is a fast, non-destructive, precise, and reliable tool for determination of the main constituents and common adulterants in milk. While mid-infrared spectroscopy is a well-established off-line laboratory technique for the routine quality control of milk, near-infrared technologies provide relatively low-cost and robust solutions suitable for on-site and in-line applications on milking farms and dairy production facilities. Other techniques, discussed in this review, including Raman spectroscopy, atomic spectroscopy, molecular fluorescence spectroscopy, are also used for milk analysis but much less extensively. Acoustic methods are also suitable for non-destructive on-line analysis of milk. Acoustic characterization can provide information on fat content, particle size distribution of fat and proteins, changes in the biophysical properties of milk over time, the content of specific proteins and pollutants. The basic principles of ultrasonic techniques, including transmission, pulse-echo, interferometer, and microbalance approaches, are briefly described and milk parameters measured with their help, including frequency ranges and measurement accuracy, are given.

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“…Today, the vast majority of the huge number of milk analyses are performed using infrared (IR) spectroscopy with the instrumentation calibrated to database information by wet-chemistry (WC) methods like gravimetric analysis for fat content and Kjeldahl or Dumas analysis for protein content [ 1 , 2 , 3 ]. IR analysis provides fast determination (in the order of 30 s) of several parameters using benchtop instruments or on-line instruments for monitoring at production facilities.…”

Section: Introductionmentioning

confidence: 99%

On-Site Measurement of Fat and Protein Contents in Milk Using Mobile NMR Technology

Sørensen

Balsgart²,

Beyer³

et al. 2022

Molecules

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Robust and easy-to-use NMR sensor technology is proposed for accurate, on-site determination of fat and protein contents in milk. The two parameters are determined using fast consecutive 1H and 35Cl low-field NMR experiments on milk samples upon the 1:1 addition of a low-cost contrast solution. Reliable and accurate measurements are obtained without tedious calibrations and the need for extensive database information and may readily be conducted by non-experts in production site environments. This enables on-site application at farms or dairies, or use in laboratories harvesting significant reductions in costs and time per analysis as compared to wet-chemistry analysis. The performance is demonstrated for calibration samples, various supermarket milk products, and raw milk samples, of which some were analyzed directly in the milking room. To illustrate the wide application range, the supermarket milk products included both conventionally/organically produced, lactose-free milk, cow’s, sheep’s and goat’s milk, homogenized and unhomogenized milk, and a broad nutrient range (0.1–9% fat, 1–6% protein). Excellent agreement between NMR measurements and reference values, without corrections or changes in calibration for various products and during extensive periods of experiment conduction (4 months) demonstrates the robustness of the procedure and instrumentation. For the raw milk samples, correlations between NMR and IR, NMR and wet-chemistry, as well as IR and wet-chemistry results, show that NMR, in terms of accuracy, compares favorably with the other methods.

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Milk Protein Analysis: an Overview of the Methods - Development and Application

Cited by 14 publications

References 78 publications

Consumption trends of milk and dairy products in Slovakia and its comparison with other V4 countries

Consumption trends of milk and dairy products in Slovakia and its comparison with other V4 countries

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

On-Site Measurement of Fat and Protein Contents in Milk Using Mobile NMR Technology

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