دراسة تحليلية لمحتوى البروتين في الحليب المعالج بتقنية الحرارة الفائقة اعتمادا على طريقة كلدال و طريقة ضم الصباغ

Abstract EN

Milk protein content is determined in some Ultra Heat Treatment (UHT) milk products in Damascus, Syria.

This determination is undergone using the classic method Kjeldahl and Dye binding method by Amido black.

The Excel and Prism 5 Programs were used to analyze the results.

60 samples were taken.

Three tests to each sample by Kjeldahl and Amido Black methods then the average were taken.

By Amido Black method, the lower limit was 2.91 g/100ml.

The upper limit was 2.97 g/100ml.

The average was 2.946 ± 0.016 g/100ml.

In Kjeldahl method the lower limit was 2.64 g/100ml.

The upper limit was 3.09 g/100ml.

The average was 2.898 ± 0.088 g/100ml.

Variances between averages was (-0.12, 0.33) and the average was 0.048.

P value < 0,0001 (variances significantly different).