Quantitation of Proteins in Milk and Milk Products

  • D. DupontEmail author
  • T. Croguennec
  • A. Brodkorb
  • R. Kouaouci


Compared with other food products, milk is a fairly simple fluid which has been studied thoroughly since the beginning of the nineteenth century. Its composition and the main characteristics of its various constituents are now well known. This is especially true for the amino acid sequences of its proteins. No other food product today has its proteins so well characterised. This makes protein analysis in raw milk fairly straightforward.


Nuclear Magnetic Resonance Circular Dichroism Dairy Product Milk Sample Whey Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



Association of Official Analytical Chemists






Bovine serum albumin


Circular dichroism


Capillary electrophoresis


Collision-induced dissociation






Humonuclear shift correlation spectrometry


Capillary zone electrophoresis


Derivative of the concentration


Delayed extraction




Deoxyribonucleic acid


Derivative of the response




Enzyme-linked immunosorbent assay




Electrospray ionisation


Flow injection analysis


Fast protein liquid chromatography


Fourier transform infrared






Hydrophobic interaction HPLC




High-performance liquid chromatography


International Dairy Federation


Isoelectric focusing






International Standardization Organization


Kjeldahl nitrogen


Liquid chromatography mass spectrometry




Multiple anomalous dispersions


Matrix-assisted laser desorption ionisation






Multiple linear regression


Mass spectrometry


Non-casein nitrogen




Nuclear magnetic resonance


The nuclear Overhauser effect


Non-protein nitrogen


Polyacrylamide gel electrophoresis






Partial least squares


Post-source decay






Correlation coefficient


Reversed-phase HPLC


Standard deviation


Sodium dodecylsulphate


Standard error calibration


Standard error prediction




Single radial immunodiffusion


Trichloroacetic acid


Trifluoroacetic acid




Total nitrogen


Total correlation spectroscopy




True protein


Ultrahigh temperature




Whey protein concentrate


Whey proteins








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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • D. Dupont
    • 1
    Email author
  • T. Croguennec
    • 1
  • A. Brodkorb
    • 2
  • R. Kouaouci
    • 3
  1. 1.INRA AGROCAMPUS OUEST, Science et Technologie du Lait et de l’oeufRennes CedexFRANCE
  2. 2.Teagasc Food Research CentreFermoyIRELAND
  3. 3.VALACTA, Centre d’expertise en production laitiereSte-Anne de BellevueCANADA

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