[Studies on the determination of gelatine in milk products especially in yoghurt (author's transl)].
Gelatine may be determined in yoghurt and similar milk products after total hydrolysis with HCl in the presence of SnCl2 via the content of hydroxyprolin. The high proportion of carbohydrates requires the use of high amounts of SnCl2, since the stannic ions cannot be removed without great lossess of hydroxyprolin. The lossess, however, are well reproducible so that the determination can be performed with an accuracy of +/- 5% by means of calibration curves. Since the gelatine qualities used in the dairy industry are varying in their content of hydroxyprolin by +/- 10%, the determination of the gelatine portion in yoghurt may be performed within a range of 0.05 -- 1.00% with an accuracy of aroung +/- 15%.
D003116:Color; D003611:Dairy Products / Q000032:analysis*; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005780:Gelatin / Q000032:analysis*
D005503:Food Additives; D005780:Gelatin
Zur Bestimmung von Gelatine in Milcherzeugnissen, speziell in Joghurt