Lab exam of basic constituents of milk

Question 1

Methods to determine protein content in milk:

Answer 1

Kjeldahl’s method: assessing total nitrogen
Dye binding methods
Methods of incrased spectrometry

Question 2

Methods used to determine milk fat:

Answer 2

Gerber method: separation in a butyrometer, determination of volume and calculation of fat percentage
Rose-Gotlieb method
Weibull extractive method

Question 3

Methods used to determine milk lactose:

Answer 3

Titration methods: reducing sugars can be measured by titration against a standard reagent, like in the copper reduction method, or by excess Chloramine-T and titrating the remaining oxidizing agent
Chloramine T method