Determination of whey proteins in milk samples by capillary gel electrophoresis - Food and Beverage - Beverage

One of the tests for authenticity of milk and dairy foods is the qualitative and quantitative composition of whey proteins and their ratio. Caseins dominate in cow’s milk before its processing (about 80% of total protein), whereas caseins are almost absent in the whey composition whose main components are the following:

  • β-lactoglobulins
  • α-lactalbumin
  • bovine serum albumin
  • immunoglobulins
  • lactoferrin and other minor proteins.