Analysis of Casein and Whey Protein in Whole, 2%, and Skim Milk by Capillary Gel Electrophoresis

Milk is an important and popular source of nutrition that is widely consumed around the world. Capillary zone electrophoresis has proven to be a very important analytical tool in the phenotyping of individual cows for characterization of proteins in raw milk as well as determining whether the milk has been adulterated. In this application note, analysis of casein and whey protein in bovine milk, including protein fractionation by the Rowland Method and sample preparation for CE-SDS analysis on the PA 800 plus system is described.