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Estimation of whey protein as a part of total protein in unripened and ripened cheese






DMZ, Lebensmittelindustrie und Milchwirtschaft 111(35): 1112, 1114-1117

Estimation of whey protein as a part of total protein in unripened and ripened cheese

Proportion of whey protein in total protein of cheeses is limited by law. Whey protein in ripened cheese can be estimated by polarographic or photometric determination of cystine, while casein-P and electrophoretic methods are not applicable. Quarg can be examined by any of these methods; the dairy laboratories prefer the polarographic method, characterized by a relatively short analysis time and good reproducibility.


Accession: 002373523



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