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Journal of Dairy Science Vol. 71 No. 4 917-924
© 1988 by American Dairy Science Association ®
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Protein and Major Cations in California Market Milks1

John C. Bruhn2 and Antoine A. Franke

Department of Food Science and Technology, Cooperative Extension, University of California, Davis 95616

ABSTRACT

Concentrations of protein and major cations (calcium, potassium, magnesium, and sodium) were measured by Udy dye-binding and atomic absorption procedures in California market milks. Samples of nonfat (n = 47), lowfat (n = 48), whole (n = 55), extra rich (n = 25), buttermilk (n = 36) were collected from retail stores. Mean protein concentrations were nonfat, 3.29%; lowfat, 3.53%; whole, 3.16%; extra rich, 3.21%; and buttermilk, 3.37%. Mean calcium concentrations were: nonfat, 117 mg%; lowfat, 129 mg%; whole, 111 mg%; extra rich, 113 mg%; and buttermilk 115 mg%. Mean potassium concentrations were nonfat, 169 mg%; lowfat, 185 mg%; whole, 160 mg%; extra rich, 157mg%; and buttermilk, 170 mg%. Mean magnesium concentration were nonfat, 15.0 mg%; lowfat, 16.3 mg%; whole, 14.2 mg%; extra rich, 14.0 mg%; and buttermilk, 15.9 mg%. Mean sodium concentration were: nonfat, 50.9 mg%; lowfat, 55.8 mg%; whole, 46.0 mg%; extra rich, 49.8 mg%; and buttermilk, 100 mg%. These mean values are in good agreement with those previously reported and can be used by processors who choose, or need, to provide nutrition information on product labels.

FOOTNOTES

1 Research supported in part by Dairy Council of California grants, which are administered by the National Dairy Council.

2 Author to whom all inquiries regarding this manuscript should be addressed.






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