Keywords

Dairy Products, Protein Quality, Evaluation, Protein Nitrogen Index, Non-Protein Nitrogen Index

Abstract

In order to evaluate the quality of protein in dairy products commercially available in Heilongjiang Province, Kjeldahl nitrogen determination method and trichloroacetic acid precipitation method were used to determine the full-fat sweetened milk powder, pure yogurt, prepared milk drinks and sterilized milk powder produced by different manufacturers in Heilongjiang Province. The protein and non-protein nitrogen content in pure milk, calculate the protein nitrogen index and non-protein nitrogen index of each dairy product. The results showed that it is feasible to use protein nitrogen index and non-protein nitrogen index to evaluate the protein quality in dairy products, and the protein nitrogen index and non-protein nitrogen index models of four kinds of dairy products were established. The protein nitrogen index ranges of qualified full-fat sweetened milk powder, pure yogurt, prepared milk drinks and sterilized pure milk sold in Heilongjiang are 0.990~0.995, 0.870~0.956, 0.402~0.633 and 0.929~0.943 respectively. The nitrogen index ranges are 0.005~0.010, 0.084~0.130, 0.367~0.598 and 0.069~0.071 respectively. Generally speaking, the protein content of most dairy products sold in Heilongjiang meets national standards, but the protein quality of some dairy products needs to be improved.

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Original research done by Fu Li, Li Zhicheng, Wang Liying, Guo Li

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