The determination of non-fat milk solids in milk bread from the orotic acid content

Abstract

A method is described for the determination of the content of non-fat milk solids in milk bread. Orotic acid (2,6-dihydroxypyrimidine-4-carboxylic acid) present in the milk solids is extracted from the bread with water and determined by a colorimetric procedure, and the content of non-fat milk solids is calculated from the orotic acid content of the milk bread. The mean orotic acid content of the non-fat milk solids examined was 62·5 mg per 100 g (range 48·0 to 74·5 mg per 100 g).