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An important parameter for the evaluation of nutritional quality, thermal treatment undergone and preservation of alimentary milk is the concentration of soluble whey proteins (SWP); a method for the determination of milk soluble whey proteins with Dumas combustion method is described. Milk samples are easy to prepare, reproducibility of the method is good, average of the recoveries of milk soluble whey proteins is about 99.0% and sensitivity limit is about 0.010 N%. The proposed procedure has been compared with Kjeldahl method (official method) and the obtained correlation coefficient is 0.9957 showing similar performance; besides the Dumas combustion method conducted by automatic nitrogen analyzer LECO FP-528 is faster, more economic, and less polluting than Kjeldahl one.
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Chiacchierini et al. (2003) studied this question.
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