Open AccessThe Clarifying Reagent, or how to make the analysis of milk and dairy products easier
Author(s) -
Gérard Humbert,
Marie-France Guingamp,
Guy Linden,
JeanLuc Gaillard
Publication year - 2006
Publication title -
journal of dairy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.498
H-Index - 77
eISSN - 1469-7629
pISSN - 0022-0299
DOI - 10.1017/s0022029906001865
Subject(s) - reagent , rendering (computer graphics) , chemistry , absorbance , bovine milk , sample (material) , raw milk , milk products , food science , chromatography , computer science , organic chemistry , artificial intelligence
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.
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