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

• Published in: Arquivo brasileiro de medicina veterinária e zootecnia Vol. 66; no. 3; pp. 959 - 964
• Main Authors: 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.
• Format: Journal Article
• Language: English
• Published: Universidade Federal de Minas Gerais, Escola de Veterinária 01.06.2014; Universidade Federal de Minas Gerais
• Subjects: bebidas lácteas fermentadas; CLAE-FG; CMP; soro lácteo; VETERINARY SCIENCES; cheese whey; fermented milk beverages; soro lácteo; CLAE-FG; CMP; bebidas lácteas fermentadas; 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 interferenc...