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

被引：1

作者：

Andrade, E. H. P. ^{[1
]}

Souza, M. R. ^{[1
]}

Fonseca, L. M. ^{[1
]}

Penna, C. F. A. M. ^{[1
]}

Cerqueira, M. M. O. P. ^{[1
]}

Roza, T. ^{[1
]}

Seridan, B. ^{[1
]}

Resende, M. F. S. ^{[1
]}

Pinto, F. A. ^{[1
]}

Villanoeva, C. N. B. C. ^{[1
]}

Leite, M. O. ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, Escola Vet, Belo Horizonte, MG, Brazil

来源：

ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA | 2014年 / 66卷 / 03期

关键词：

fermented milk beverages; cheese whey; CMP; HPLC;

D O I：

10.1590/1678-41626430

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

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 8-10 degrees C 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.

引用

页码：959 / 964

页数：6

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