Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , , , , , |
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 |
Resumo: | 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. |
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Arquivo brasileiro de medicina veterinária e zootecnia (Online) |
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Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatographyfermented milk beveragescheese wheyCMPHPLCCheese 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.Universidade Federal de Minas Gerais, Escola de Veterinária2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.66 n.3 2014reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG10.1590/1678-41626430info:eu-repo/semantics/openAccessAndrade,E.H.P.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.eng2015-10-26T00:00:00Zoai:scielo:S0102-09352014000300959Revistahttps://www.scielo.br/j/abmvz/PUBhttps://old.scielo.br/oai/scielo-oai.phpjournal@vet.ufmg.br||abmvz.artigo@abmvz.org.br1678-41620102-0935opendoar:2015-10-26T00:00Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography |
title |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography |
spellingShingle |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography Andrade,E.H.P. fermented milk beverages cheese whey CMP HPLC |
title_short |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography |
title_full |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography |
title_fullStr |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography |
title_full_unstemmed |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography |
title_sort |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography |
author |
Andrade,E.H.P. |
author_facet |
Andrade,E.H.P. 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. |
author_role |
author |
author2 |
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. |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Andrade,E.H.P. 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. |
dc.subject.por.fl_str_mv |
fermented milk beverages cheese whey CMP HPLC |
topic |
fermented milk beverages cheese whey CMP HPLC |
description |
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. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-41626430 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais, Escola de Veterinária |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais, Escola de Veterinária |
dc.source.none.fl_str_mv |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.66 n.3 2014 reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online) instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Arquivo brasileiro de medicina veterinária e zootecnia (Online) |
collection |
Arquivo brasileiro de medicina veterinária e zootecnia (Online) |
repository.name.fl_str_mv |
Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG) |
repository.mail.fl_str_mv |
journal@vet.ufmg.br||abmvz.artigo@abmvz.org.br |
_version_ |
1750220887713382400 |