Procedure for the Determination of Milk Proteins by Dye Binding

Weik, Robert W; Goehle, Mary; Morris, Howard A.; Jenness, Robert

doi:10.3168/jds.s0022-0302(64)88616-1

“…The yield of the precipitation process was determined by measuring the residual protein concentration in the whey. A dye technique developed by Weik et al 21 was used for the analysis. The dye, naphthol blue black, reacts with protein which precipitates.…”

Section: Calculation Of Ph In Co 2 -Pressurized Milkmentioning

confidence: 99%

Isoelectric Precipitation of Casein Using High-Pressure CO₂

Hofland¹,

Es²,

Wielen³

et al. 1999

Ind. Eng. Chem. Res.

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High-pressure CO2 was used as a recyclable acid for the isoelectric precipitation of casein. Measurement of the pH during the high-pressure process allowed the comparison of the process with conventional precipitation using sulfuric acid. A simple model was made up to calculate the pH in complex aqueous solutions pressurized with CO2. It was established that the isoelectric point (pH 4.6) could not be reached with CO2, unless the milk was diluted. Nevertheless, high precipitation yields could be obtained with this process. Still, it was found that the precipitation is mainly caused by the decrease in pH. The removal of calcium phosphate appeared to be complicated, probably because of precipitation of calcium phosphate in the casein-free solutions after the pressure is released.

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Milk and Milk Products

Hall¹

2000

Kirk-Othmer Encyclopedia of Chemical Technology

1

0

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Hall, Carl W. (Engineering Information Services). Milk from cows is a significant food source throughout the world. Milk provides food components to meet important nutritional needs of the human body. Vitamins, minerals, sugar, fat, and protein are contained in milk. The amount of these components in milk varies with the breed of animal, the particular animal, and with other species that produce milk. As a human food, care must be taken in the production and processing of milk and milk products to maintain quality. Contamination must be avoided. Appropriate temperature control must be provided to hold raw milk, process milk into beverage, process milk into its many products, and deliver quality products to the consumer. Changing consumer habits influence the kind and amount of products manufactured. Appropriate quality determinations and controls must be provided throughout the process to assure that safe, nutritious products are delivered to the consumer on an economical basis. Vol. 16, pp. 700–746, 53 refs. to June 1993.

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Milk and Milk Products

Hall¹

2007

Kirk-Othmer Encyclopedia of Chemical Technology

1

0

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Hall, Carl W. (Engineering Information Services). Milk from cows is a significant food source throughout the world. Milk provides food components to meet important nutritional needs of the human body. Vitamins, minerals, sugar, fat, and protein are contained in milk. The amount of these components in milk varies with the breed of animal, the particular animal, and with other species that produce milk. As a human food, care must be taken in the production and processing of milk and milk products to maintain quality. Contamination must be avoided. Appropriate temperature control must be provided to hold raw milk, process milk into beverage, process milk into its many products, and deliver quality products to the consumer. Changing consumer habits influence the kind and amount of products manufactured. Appropriate quality determinations and controls must be provided throughout the process to assure that safe, nutritious products are delivered to the consumer on an economical basis.

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Procedure for the Determination of Milk Proteins by Dye Binding

Cited by 10 publications

References 2 publications

Isoelectric Precipitation of Casein Using High-Pressure CO₂

Isoelectric Precipitation of Casein Using High-Pressure CO₂

Milk and Milk Products

Milk and Milk Products

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Procedure for the Determination of Milk Proteins by Dye Binding

Cited by 10 publications

References 2 publications

Isoelectric Precipitation of Casein Using High-Pressure CO2

Isoelectric Precipitation of Casein Using High-Pressure CO2

Milk and Milk Products

Milk and Milk Products

Contact Info

Product

Resources

About

Isoelectric Precipitation of Casein Using High-Pressure CO₂

Isoelectric Precipitation of Casein Using High-Pressure CO₂