مقارنة طريقتين تحليليتين لتعيين البروتين في بعض منتجات الألبان المطروحة في السوق المحلية : اللبن الرائب العادي، اللبنة، اللبن العيران

الملخص EN

In this study, two analytical methods were used to determinate the protein, the kjeldahl method and the dye Binding method using orange G and the spectrophotometer at max 478 nm, by determining the linearity, accuracy, precision, limit of detection and limit of quantitation of each.

In comparison, the dye binding method was chosen for its accuracy, repeatability, sensitivity (LOD, LOQ) and speed of performance.

After that, it was applied to samples of plain yogurt, labneh and eran milk.

The results ranged between 3.41-3.88 g/100g in plain yogurt, 5.48-11.48 g/100g in labneh and 1.48-2.22 g/100g in eran milk.