The Effect of Addition of Formalin on the Determination of Protein Content of Milk by Promilk Method
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Date
1984
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
The protein content of fresh milk, formalinised milk, immediately and after 7 days storage at room temperature, and hydrogen peroxide treated stored formalinised milk were 3.38%, 3.29%, 2.83% and 2.80% respectively. No statistically significant difference was noticed between the protein content of fresh milk and formalinised milk soon after addition. However, after storage for 7 days at room temperature there was a drastic significant reduction in protein content in the formalinised milk as compared to that of fresh milk. Hydrogen peroxide was found to have no influence in obviating the effect of formalin when protein was determined in milk.
Description
Keywords
Determination, Protein, Milk, Promilk