EVALUATION OF MILK QUALITY ON THE BASIS OF TRUE PROTEIN VALUE WITH FT-IR SPECTROMETRY

Abstract

For the evaluation of milk quality on the basis of true protein it is essential to use fast, but accurate and precise methods. On the basis of the results of classical analysis by reference methods, the reliability of FT-IR technique for proteins, casein and urea is described. The ratio between casein, whey proteins, non-protein nitrogen components and urea content has been set.

Keywords

• milk
• analyses
• FT-IR spectrometry
• proteins
• casein
• urea
• Slovenia