[Objective]To investigate the influence of sample pretreatment on the determination of protein in fruit yogurt.[Method]Different types,different conditions,different specifications of cooking cups and different of grinding equipment were used to grind yoghurt with fruit granules.[Result]Air entering into the crushing equipment would produce a large number of bubbles after the crushing of fruit yoghurt,resulting in high protein results.[Conclusion]This method could avoid the bubble interference factor,so as to determine the protein content in fruit yogurt quickly and effectively.
YANG Lihua, YANG Yun, SONG Zhenjuan, YU Jianchen, ZHANG Yunxian, LIU Liyun, ZHANG Guangfu
. Effect of Sample Pretreatment on Determination of Protein in Fruit Yogurt[J]. China Dairy, 2024
, 0(1)
: 78
-83
.
DOI: 10.12377/1671-4393.24.01.15
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