Acta Univ. Agric. Silvic. Mendelianae Brun. 2019, 67, 345-359
Published online 2019-02-28

Milk Protein Analysis: An Overview of the Methods – Development and Application

Robert Kala1, Eva Samková1, Oto Hanuš2, Lenka Pecová1, Kęstutis Sekmokas3, Dalia Riaukienė3

1Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, Branišovská 1645/31a, 370 05 České Budějovice, Czech Republic
2Dairy Research Institute, Ltd., Ke Dvoru 791/12a, 160 00 Prague, Czech Republic
3SE “Pieno Tyrimai”, Radvilu Dvaro str. 31, LT‑48331 Kaunas, Lithuania

Received August 8, 2018
Accepted October 22, 2018

Milk protein content is an important component of milk, especially from a nutritional point of view and also for payment purposes. The aim of work was to draw up an overview on reference and routine methods for protein determination. Reference methods perform accurate analyses comply according to the International Standard ISO whereas routine methods perform analyses using routine instrumental techniques for faster and cheaper results with acceptable accuracy and a large number of processed samples. In most of cases, using of routine indirect methods for milk protein analysis requires their specific calibrations according to biological kind of measured milk (cow’s, goat’s or sheep’s milk) or specific conditions of milk technology treatment. Also, the quality control measures have a significant role for result determination reliability.


Supported by the Ministry of Agriculture of the Czech Republic, project No. QJ1510339 and the Grant Agency of University of South Bohemia, project No. 002/2016/Z.


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