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Determination of Protein in Dairy Products by Dye-Binding¹

Washington State University, Pullman

ABSTRACT

Procedures are given showing the convenience of dye-binding methods applied to such products as fortified milks, evaporated and dried milks, ice cream, and sherbet. For cheese products the dye-binding capacity is lowered by the aging process, because protein breakdown products bind less dye.

Parallel results were found using either Orange G or Acid Orange-12 (Udy's dye). The latter dye has some advantage in added sensitivity. Both dyes are bound less as the ratio of protein to dye in the reaction mixture increases. The factor for converting milligrams of dye bound to protein is related to the concentration of free dye remaining.

The content of nonfat milk solids in many dairy products may be estimated from the protein content by assuming a constant per cent protein in the mixed milk used in the product.

¹ Scientific Paper no. 2722, Project no. 1631, College of Agriculture, Washington State University, Pullman.