The Clarifying Reagent, or how to make the analysis of milk and dairy products easier.
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.
Humbert
Gérard
G
Laboratoire des BioSciences de l'Aliment, UC INRA 885 Faculté des Sciences et Techniques, BP 239 54506 Vandoeuvre les Nancy cedex, France. gerard.humbert@scbiol.uhp-nancy.fr
Guingamp
Marie-France
MF
Linden
Guy
G
Gaillard
Jean-Luc
JL
D000818:Animals; D003611:Dairy Products / Q000032:analysis* / Q000592:standards*; D006801:Humans; D007202:Indicators and Reagents; D008892:Milk / Q000592:standards; D010783:Photometry / Q000379:methods*
D007202:Indicators and Reagents