METHOD FOR MEASURING CASEINS AND MILK SERUM PROTEINS IN RAW MILK PRODUCTS OR PASTEURISED MILK PRODUCTS

摘要

To measure a content of caseins and a content of milk serum proteins in a liquid food such as raw milk or pasteurised milk.SOLUTION: A method includes steps of: a) solubilizing milk serum proteins and suspending caseins respectively by adding a buffer with a predetermined pH to a liquid food such as raw milk or pasteurised milk; b) stirring a solution obtained by the previous step to form a homogeneous mixture of the milk serum proteins and the caseins; c) acquiring a plurality of frontal fluorescence spectra of the mixture; d) diluting the mixture by adding a predetermined quantity of water to separate the soluble milk serum proteins from the coagulated caseins suspended in the solution by filtration; e) acquiring a plurality of right-angle fluorescence spectra of the diluted mixture; and f) measuring the content of caseins and the content of milk serum proteins of the liquid food by applying a multi-path analysis to the frontal fluorescence spectra and the right-angle fluorescence spectra.SELECTED DRAWING: Figure 1