Milk protein analysis: An overview of the methods – Development and application

Abstract

Milk protein content is an important component of milk, especially from a nutritional point of view and also for payment purposes. The aim of work was to draw up an overview on reference and routine methods for protein determination. Reference methods perform accurate analyses comply according to the International Standard ISO whereas routine methods perform analyses using routine instrumental techniques for faster and cheaper results with acceptable accuracy and a large number of processed samples. In most of cases, using of routine indirect methods for milk protein analysis requires their specific calibrations according to biological kind of measured milk (cow’s, goat’s or sheep’s milk) or specific conditions of milk technology treatment. Also, the quality control measures have a significant role for result determination reliability.