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Quantitative Determination of Total Protein, Casein, and Whey Protein of Processed Dairy Products

Eastern Regional Research Center^,3, Philadelphia, PA 19118

ABSTRACT

Quantitative determination of various protein constituents in processed dairy products such as ice cream is a problem to manufacturers and regulatory agencies. A method for determining casein and whey protein was developed. Because for most products fat content also must be known, fat was quantitated first by the standard Mojonnier test, and the aqueous layer from this test was retained for protein analysis. Ratios of casein to whey protein were determined from ratios of phosphorus to nitrogen with .85% phosphorus for casein. Although the above method appeared satisfactory, further flexibility can be built into it by use of radial immunodiffusion so that products can be assayed specifically for casein, whey protein, or any suspected protein adulterant. Casein, strawberry, chocolate, and vanilla ice creams, three control ice creams, vanilla ice milk, coffee creamer, cheese kisses, whole milk, and nonfat dry milk were tested. The radial immunodiffusion and phosphorus analysis gave sample caseins in reasonable agreement.

¹ University of Illinois, Urbana, Dairy Research Foundation Sabbatical Fellow at ERRC.

² Retired.

³ Agricultural Research Service, US Department of Agriculture.

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				R. Lopez-Fandino and A. Olano Review: Selected indicators of the quality of thermal processed milk / Revision: Indicadores seleccionados para el control de calidad de la leche tratada termicamente Food Science and Technology International, January 1, 1999; 5(2): 121 - 137. [Abstract] [PDF]