A SIMPLE SPECTROPHOTOMETRIC METHOD FOR QUANTIFICATION OF CASEIN IN MILK AND MILK PRODUCTS
نویسندگان
چکیده
In the food industry, production processes and products are subjected to highest possible quality control requirements. order safeguard of a certain product along chain, it is important know its composition. This, for instance, especially applies natural like milk further processing in efficiently cheese quark. Milk contains an protein that responsible essential curdling process during cheese: casein. Casein provides body with all amino acids necessary help build muscle. digested more slowly than other proteins, so might be better at reducing appetite increasing feeling fullness. Effective dairy only becomes when casein concentration known. this experiment content curd samples was determined 524.5nm visible range against biuret reagent by using simple uv-visible spectrophotometer. The were collected from local market. For quantitative determination curd, classic analysis method used i.e. method. This based on reaction which colored copper complex formed. sample found 1684ppm. 1 2893ppm 2 1522ppm.
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ژورنال
عنوان ژورنال: International journal of advanced research
سال: 2023
ISSN: ['2707-7802', '2707-7810']
DOI: https://doi.org/10.21474/ijar01/16200