Detection of cheese whey in raw milk preserved with bronopol® through high performance liquid chromatography

• Autor(a) principal: Lasmar,M.M.
• Data de Publicação: 2011
• Outros Autores: Leite,M.O., Fonseca,L.M., Souza,M.R., Cerqueira,M.M.O.P., Penna,C.F.A.M., Couto,C.N.B., Ferreira,J.M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Arquivo brasileiro de medicina veterinária e zootecnia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000600037
• topic: raw milk; Bronopol; cheese whey detection; HPLC

High performance liquid chromatography was used in order to detect cheese whey in samples of raw milk preserved with Bronopol®. Six samples were collected and divided in 45 aliquots of 40mL. From these, 15 were used as control and stored frozen, 15 were added with Bronopol® and stored at 7ºC, and the other 15 were added with Bronopol® and stored at 30ºC. In all groups, five levels of cheese whey addition (0, 2, 5, 10, and 20%) were tested. The samples were submitted to high performance liquid chromatography on the 2nd, 4th, and 8th days of storage. A completely random design was used, following the factorial scheme (5x3x3) and the results were compared through the non-parametric Kruskal-Wallis test. There was no difference among the treatments (P>0.05), which allows the conclusion that raw milk preserved with Bronopol® may be used for the determination of cheese whey addition in milk through high performance liquid chromatography.