Characterization of milk samples and dairy products
Characterization of milk samples and dairy products from the project PN-III-P2-2.1-BG-2016-0335, contr. 28BG/2016
| Analisys | Used analysis methods |
|---|---|
| Determination of pH | ph-metric method (HANNA pH 211 pH meter) |
| Acidity [°T] / Acidity index [mg/g] | Volumetric method, NaOH 0.1N titration in the presence of phenolphthalein |
| Dry mass [%]; Water [%] | Laboratory method, determined by the mass difference after the drying of the sample at 100-110° C |
| Sodium chloride [%] | Volumetric method, AgNO3 0.1N titration in the presence of potassium chromate |
| Mineral content [mg/kg] | ICP - OES method (Optima 2100 inductively coupled optical emission spectrometer) - determination of elements with the aid of an inductively coupled optical emission spectrometer; - dry mineralization of the sample at 550°C followed with HNO3 and perhydrol treatment. |
| BSA [g/L] | HPLC-UV method (high performance liquid chromatography with ultraviolet detection) |
| α-Lactalbumin A, [g/L] | |
| β-Lactoglobulin B, [g/L] | |
| β-Lactoglobulin A, [g/L] | |
| Lactose, [g/L] | HPLC-RI method (high performance liquid chromatography with refraction index detector) |
| Energetic value (kcal) - dairy calories | Energetic value (kcal) for 100 ml of Milk serum has been calculated with the following formula: W(cal) = P(g) x 4.1(cal/g) + L(g) x 9.3 (cal/g) + G(g) x 4.1 (cal/g) P(g) = proteins (the sum of proteins analysed with HPLC-UV) L(g) = lipids (grăsimile) - 0.1g/100mL Milk serum G(g) = carbohydrates (lactose) |
The analysis has been performed in the Laboratories of the Raluca Ripan Chemistry Research Institute, Cluj-Napoca, with internal laboratory methods.
