Determination of Calcium in milk
The analysis of calcium in milk is extremely important from a nutritional, technological, and quality perspective. In addition to its well-known influence on milk coagulation, curd formation, and cheese yield, calcium concentration plays a crucial role in the management of whey protein production.
For this purpose, calcium determination is essential, as it allows control of the stability and solubility of whey proteins during separation and concentration processes. An adequate calcium content improves protein yield, reduces losses, and preserves the functional properties of whey proteins. Moreover, it helps ensure a final product with consistent quality and high nutritional value.
Method
Test type: End Point.
Testing time: 2 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR FoodLab® and 3 tests for CDR FoodLab® Junior.
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Sample treatment
The dilution must be performed by adding 50 µL of sample into the dilution tube (code *300386).
Principle of the test
Calcium reacts with a chromogen and generates a colored complex, whose absorbance measured at 580 nm is proportional to the amount of the analyte present in the sample.
Calibration curve
The calibration curve was made using calcium solutions with known value. The trend of the curve confirmed an excellent linearity of the system over the whole measuring range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Calcium | 30 - 800 mg/100g | 1 mg/100g | 7 mg/100g |
Analyzers for quality control of milk and dairy products
CDR FoodLab®
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR FoodLab® Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections