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Recent Developments in Determining Protein Content of Dairy Products by Dye Binding

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Dye binding methods for protein in dairy products have been accepted by the Association of Official Analytical Chemists since the late 1960's (22, 23). The procedure is fast, precise, and costs no more than the Babcock test. Because of this test, protein testing is expanding in this country. Typical applications are accounting for skim milk as it travels through a plant, relating protein yield to genetics or nutrition of cows, and selecting milk suitable for cheesemaking. The ice cream industry has become intensely interested in protein testing since the Food and Drug Administration proposed a minimum protein content for ice cream.

The basic principles of the test have not varied since first described in 1944 by Fraenkl-Conrad and Cooper (11) and applied to milk in 1956 by Udy (25). A sample is mixed with a known amount of dye solution, the dye-protein complex is removed by centrifugation and/or filtration, and the amount of unbound dye is estimated by spectrophotometry.