What I need is a quick, simple and low cost testing method to find out the
content of protein,
sugar, and other nutritients which the diary product delivers. Is there any
Protein Paper like
those papers we use in high schools to test the pH value of acids?
NOTE: I am not an expert!!!!
But here is my take on it:
Milk contains several colloidal ingredients including many proteins. If you
add weak acid such as lemon juice or vinager the change in pH changes the
configuration of protein molecules. The formation of protien curdles is a
good indictaion that there is at least some protien in there. It is not a
perfect test, but it is cheap.
Advanced Google "milk 'quality control'":
- lists many simple quality control tests for milk.
See Sections 126.96.36.199. The Alcohol-Alizarin test and 188.8.131.52 The Gerber
In general, each specific quantity you seek will require a specific
test (unless you want to inve$t in a multi-purpose analyzer, wwhich
will not allow you to keep the cost low).
Curdling (as oðin has suggested) is simple, cheap, and fast, and will
reveal the presence of protein, but quantization is another
The pH test is good because it will also indicate spoiled milk, if it
is sensitive enough.
The butterfat test is probably more indicative of ersatz milk, as "fake
diary products" generally lack fat content - it spoils, reducing the
shelf life. It does, however, require some equipment.
Calibrate it against known samples of good milk? Add so much of a certain
type of acid to a certain amount of good milk and get such an amount of
curds. Compare that with sugar and shoe leather mixtures.
"When the fool walks through the street, in his lack of understanding he
calls everything foolish." -- Ecclesiastes 10:3, New American Bible