HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Nakai, S. Articles by Le, A. C. Search for Related Content PubMed Articles by Nakai, S. Articles by Le, A. C.

Spectrophotometric Determination of Protein and Fat in Milk Simultaneously

Department of Food Science, University of British Columbia, Vancouver 8, British Columbia, Canada

ABSTRACT

A completely clear solution was obtained by adding 5 ml of 97% acetic acid to 0.05 ml of whole milk. The protein was calculated from the absorbance at 280 imt. Turbidity depending on fat content was developed thereafter by adding 2.5 ml of a solution containing 20% urea and 0.2% imidazole. The fat was determined from absorbance at 400 mµ with a round cuvette. This method does not require prehomoge-nization of milk for turbidity measurement, because of a dispersing effect by the combination of reagents. Application of this method to other food products is suggested.

This article has been cited by other articles:

				M. F. Picciano, H. A. Guthrie, and D. M. Sheehe The Cholesterol Content of Human Milk: A Variable Constituent among Women and within the Same Woman Clinical Pediatrics, April 1, 1978; 17(4): 359 - 362. [PDF]