Milk Protein
Ability of dairy cows to produce
protein can now be determined
by a new process--the first
practical method for large scale
milk analysis since butterfat
testing was introduced over 80
years ago. The process is known
as amido black dye binding. For
the first time in history, the
process offers dairy farmers a
combined analysis for protein
and butterfat
Such protein analysis of milk
will gradually gain worldwide
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Testing Predicted
acceptance, in the opinion of Dr.
Manfred Kroger and Herbert C.
Gilmore, College of Agriculture
faculty members at Penn State.
Mass protein testing has
already gained recognition m
some parts of the world, notably
the Netherlands and France,
countries with a strong milk
protein industry, especially in
cheese. Combined protein and
butterfat testing measures the
production efficiency of a dairy
herd
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Stimulus for a change to
protein instead of fat analysis
comes largely from public
aversion to fats and from looming
world protein shortages, Kroger
and Gilmore point out in the
Spring issue of “Science in
Agriculture,” the quarterly
magazine of the Agricultural
Experiment Station at Penn
State.
Proposed nutrient labeling, and
demand for high protein foods,
are just two more factors making
protein determinations a future
necessity, the scientists claim.
They add that milk protein data
will be useful by nutritionists,
animal breeders, geneticists, and
economists. There are already
strong indications of impending
protein labeling of milk and milk
products. This would encourage
farmers to breed dairy cows for
improved protein production.
With protein labeling, milk would
be priced to include protein
percentage.
As shown in several studies, the
protein of cow’s milk varies
considerably. It may be
anywhere between 2.8 and 4.6
percent, depending on a number
of factors including breed of cow
and inherited protein production
of the animal.
Since protein content is so
variable, a study is underway to
determine the effects of
inheritance, feeding, and
management on a cow’s milk
protein level. Over 9,000 samples
are being tested monthly at the
Penn State Central Milk Testing
Laboratory Samples are
examined for both protein and
fat
Many protein testing methods
have been proposed m the past.
Only two, alkali stream
distillation and dye binding, are
Lancaster Farming, Saturday, June 16,1973
National Commission
Moves On
“The National Commission on
Egg Nutrition, having spent
nearly two years in searching the
literature for the truth on Eggs-
Cholesterol and the Heart
Problem, now is taking steps to
make use of the information,”
announced Chairman Blanton
Smith
Two new Commission mem
bers attended their first meeting
Ted Wasden, Indiana Farm
Bureau, Indianapolis, succeeds
Mai Cleland as the AEB
representative Jerry Bookey,
Seattle, replaced Harry Trem
bath, representing the Pacific
Egg and Poultry Association.
At its recent meeting, the
Commission authorized the
following actions
1. The employment of Richard
Weiner of Richard Weiner, Inc
Public Relations, of New York
City.
Weiner will prepare and
produce two booklets about the
special nutritional merits of eggs,
with special emphasis on
cholesterol. One of these will be
quite detailed for the medical
nutritional fraternity. The second
will be a more condensed version
for the general consumer
Weiner will publicize and
distribute the books through an
initial advertisement in the Wall
Street Journal, as well as to
physicians, teachers and other
key leaders.
Weiner will also cause to be
prepared and published m con-
accurate and simple enough to be
used routinely and on a large
scale. Automated milk protein
determination by armdo black
dye binding has become, and
probably will continue to be, the
best accepted of these methods
There are now two commercial
protein milk testers operating at
Penn State, produced by a
company in Denmark. One is a
manual model in the Department
of Dairy Science, used mainly for
occasional research work The
other, an automated model, is
combined with an automatic milk
fat tester in the Central Milk
Testing Laboratory at University
Park
The automated model is used m
protein testing under a program
of the Dairy Herd Improvement
Association (DHIA). It is also
used in research With either
instrument, manual or
automatic, the protein content of
a one-milliliter milk sample can
be determined accurately in less
than a minute.
It is the ambition of two
graduate students to adapt the
protein dye binding technique to
a number of foods. The students
are John C. Weaver of Spring
Mills and Carl Goettel Jr., of
Williamsport.
j. ' •
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Cholesterol
sumer magazines, stones
presenting the truth about
cholesterol and eggs prepared by
some top level science writers
2 The retaining of a medical
adviser (physician) who may
both write and speak for the
Commission
3 The creating of a special
scientific seminar of researchers
and teachers in .nutrition to
carefully evaluate the problem
and suggest possible approaches
and solutions
While the Commission does not
have cash-in-hand sufficient to
cover all planned expenses,
pledges of additional funds from
several organizations have not
been pushed since there has
existed little immediate need for
additional funds
“The Executive Committee of
the American Egg Board pledged
up to $50,000 additional funds, if
the Commission needed the
money m furthering this step of
carrying the message to the
consuming public,” concluded
Smith
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