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heated milk

Journal of Dairy Research (1)

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The Clarifying Reagent, or how to make the analysis of milk and dairy products easier
Gérard Humbert, Marie-France Guingamp, Guy Linden, Jean-Luc Gaillard
Journal:

Journal of Dairy Research / Volume 73 / Issue 4 / November 2006

Published online by Cambridge University Press:

12 July 2006, pp. 464-471

Print publication:

November 2006
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Difficulties with the analysis of opaque milk and dairy products can be resolved by rendering the sample transparent. This allows direct photometric measurements of the reaction mixtures, and all sample pre-treatment steps become unnecessary. For this, several reagents have been reported in literature. Among them, the ‘Clarifying Reagent’ is mainly described here: its composition is given because it is now released from patenting restrictions. Its main property is a low absorbance between 340 and 800 nm. So it can be used in many chemical and enzymatic colorimetric measurements for estimating the quality of milk and dairy products.