Abstract
Summary A simple spot-color test is described for use with nonfat dry milk, to estimate the amount of undenatured protein present and the baking quality. This method consists of precipitating casein and denatured whey proteins with 0.5% acetic acid and spotting the supernatant on filter paper. The paper is dried, stained with 0.1% bromphenol blue in ethanol saturated with mercuric chloride, washed with water, and dried. The intensity of the blue stain is used to estimate undenatured whey protein. The undenatured whey protein content of 17 samples was estimated by this technique. Samples of good baking quality and low undenatured whey-protein contents give pale spots, with characteristic diffuse edges. Results from 20 samples of nonfat dry milk show that this method is also satisfactory for estimating baking quality.
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