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The Gerber method is the primary testing method in Europe and much of the world. [2] The fairly similar Babcock test is used primarily in the United States, although the Gerber method also enjoys significant use in the U.S. as well. [3] The Gerber method was developed and patented by Dr. Niklaus Gerber of Switzerland in 1891. [4]
The amount of fat in the milk can then be estimated from the volume of that layer. The procedure was commonly carried out in a special flask with a long neck, called a Babcock bottle. [1] Specifically, the test consisted of the following steps: [6] [7] [8] Place 17.6 mL (18 grams) of milk into a Babcock bottle.
BCA protein assay in a 96 well plate. The bicinchoninic acid assay (BCA assay), also known as the Smith assay, after its inventor, Paul K. Smith at the Pierce Chemical Company, [1] now part of Thermo Fisher Scientific, is a biochemical assay for determining the total concentration of protein in a solution (0.5 μg/mL to 1.5 mg/mL), similar to Lowry protein assay, Bradford protein assay or ...
The intensity of the color, and hence the absorption at 540 nm, is directly proportional to the protein concentration, according to the Beer–Lambert law. Despite its name, the reagent does not in fact contain biuret [(H 2 N−CO−) 2 NH]. The test is named so because it also gives a positive reaction to the peptide-like bonds in the biuret ...
The Dumas technique has been automated and instrumentalized, so that it is capable of rapidly measuring the crude protein concentration of food samples. This automatic Dumas technique has replaced the Kjeldahl method as the standard method of analysis for nutritional labelling of protein content of foods (except in high fat content foods where ...
Static light scattering measures the product of weight-averaged molar mass and concentration of macromolecules in solution. Given a fixed total concentration of one or more species over the measurement time, the scattering signal is a direct measure of the weight-averaged molar mass of the solution, which will vary as complexes form or dissociate.
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This high-protein low-lactose ratio makes MPC an appealing ingredient for protein-fortified beverages and foods and low-carbohydrate foods. [2] MPC can make products more heat stable, and it can provide solubility and dispersibility when used. [2] This solubility makes MPCs beneficial in dairy-based mixes. [3] MPC is useful in foaming and whipping.