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Journal of Dairy Science Vol. 83 No. 12 2759-2765
© 2000 by American Dairy Science Association ®
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Comparison of Three Methods to Determine the Whey Protein to Total Protein Ratio in Milk

B. Miralles 1, B. Bartolomé 1, L. Amigo 1, and M. Ramos 1

1 Instituto de Fermentaciones Industriales (CSIC) Juan de la Cierva, 3, 28006 Madrid, Spain

Three methods for quantification of the ratio of whey protein in total protein [capillary electrophoresis (CE), sodium dodecyl sulfate capillary electrophoresis (SDS-CE), and UV fourth derivative absorption spectroscopy (UV-4th Der.)] were applied to raw (n = 21), pasteurized (n = 5) and UHT (n = 18) milk samples. All methods effectively measured the whey protein to total protein ratio independently of the heat treatment applied to the milk. Mean values obtained by CE, SDS-CE and UV-4th Der. were respectively, 17.1, 18.5, and 17.2% for raw milks, 16.6, 17.7, and 18.8% for pasteurized milks, and 16.8, 17.0, and 17.2% for UHT milks.

Key Words: whey protein to total milk protein ratio • capillary electrophoresis • sodium dodecyl sulfate capillary electrophoresis • fourth derivative ultraviolet spectroscopy

Submitted on April 3, 2000
Accepted on July 18, 2000




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B. Miralles, M. Ramos, and L. Amigo
Influence of Proteolysis of Milk on the Whey Protein to Total Protein Ratio as Determined by Capillary Electrophoresis
J Dairy Sci, September 1, 2003; 86(9): 2813 - 2817.
[Abstract] [Full Text] [PDF]


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