Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

• Autor(a) principal: Andrade,E.H.P.
• Data de Publicação: 2014
• Outros Autores: Souza,M.R., Fonseca,L.M., Penna,C.F.A.M., Cerqueira,M.M.O.P., Roza,T., Seridan,B., Resende,M.F.S., Pinto,F.A., Villanoeva,C.N.B.C., Leite,M.O.
• 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=S0102-09352014000300959
• topic: fermented milk beverages; cheese whey; CMP; HPLC

Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.