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Inter-laboratory studies on precision characteristics of analytical methods: Determination of casein content, casein and whey protein contents in total protein of milk and milk products: Casein-phosphorus method

Feier, U.; Goetsch, P.H.

Milchwissenschaft 51(7): 378-379

1996

ISSN/ISBN: 0026-3788
Accession: 008890236
As required by the German Foods Act, precision characteristics for the determination of casein content, casein and whey protein contents in total protein have been established on the basis of interlaboratory studies with lyophilized quarg. Repeatability has been established for casein r = 3.1 g/ 1 00 g, casein in total protein r = 5.1 g/100 g, whey protein in total protein r = 5.1 g/100 g Reproducibility has been established for casein R 7.8 g/100 g, casein in total protein R = 7.6 g/100 g, whey protein in total protein R = 7.6 g/100 g.

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Related References

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