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

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

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 interferenc...

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Bibliographic Details
Main Authors: E.H.P. Andrade, M.R. Souza, L.M. Fonseca, C.F.A.M. Penna, M.M.O.P. Cerqueira, T. Roza, B. Seridan, M.F.S. Resende, F.A. Pinto, C.N.B.C. Villanoeva, M.O. Leite
Format: Article
Language:English
Published: Universidade Federal de Minas Gerais 2014-06-01
Series:Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Subjects:
bebidas lácteas fermentadas
soro lácteo
CMP
CLAE-FG
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959&lng=en&tlng=en

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