[Identification and determination of phosphates in dairy products]

This paper outlines the thin-layer chromatographic separation of condensed phosphates on polyamide-starch layers with subsequent digestion of the spots and photometric identification of the phosphates. With cheese and condensed milk the preparation of samples is carried out by isolation of the phosphate solution after protein precipitation by trichloroacetic acid. With pure phosphate solutions a recovery rate of 95.9% +/- 3.1% was established, whereas the recovery rate of added phosphate from processed cheese and condensed milk was 82.7% +/- 5.9%.