Determination of Protein-Reducing Substance Values of Milk by Ferricyanide Reduction Methods
Open Access
- 1 September 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (9) , 1075-1078
- https://doi.org/10.3168/jds.s0022-0302(62)89561-7
Abstract
Methods for the determination of protein reducing substance (P.R.S.) values of milk have been reviewed and the results compared. Differences in procedures result in lower or higher P.R.S. values for raw, pasteurized, pasteurized homogenized milk and admixtures with reconstituted milk.This publication has 5 references indexed in Scilit:
- An Improved Procedure for the Determination of Milk Proteins by Dye BindingJournal of Dairy Science, 1960
- Method for Detection of Reconstituted Milk in Fluid Market MilkJournal of AOAC INTERNATIONAL, 1960
- A Comparison of the Orange G Dye and Kjeldahl Methods for Determining Milk ProteinJournal of Dairy Science, 1959
- DETERMINATION OF PROTEIN REDUCING VALUE OF MILK AS AN INDICATION OF THE PRESENCE OF NONFAT DRY MILK SOLIDSJournal of Milk and Food Technology, 1953
- The Reducing Capacity of Milk and Milk Products as Measured by a Modified Ferricyanide MethodJournal of Dairy Science, 1948