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An Electrophoretic Method for the Detection of Milk Solids in Foodstuffs

Authors: T.P. Rout


Polyacrylamide gel disc electrophoresis has been used to detect milk solids in a wide range of foodstuffs. The method will detect less than 1% milk solids, and may be applied to products which have not been subjected to excessive heat treatment. Detection is still possible after heating at 100-110°C for 60 minutes, but sensitivity is greatly reduced.

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