| Registro completo |
| Provedor de dados: |
Arq. Bras. Med. Vet. Zootec.
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| País: |
Brazil
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| Título: |
Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography
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| Autores: |
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.
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| Data: |
2014-06-01
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| Ano: |
2014
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| Palavras-chave: |
Fermented milk beverages
Cheese whey
CMP
HPLC
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| 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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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959
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| Editor: |
Universidade Federal de Minas Gerais, Escola de Veterinária
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| Relação: |
10.1590/1678-41626430
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| Formato: |
text/html
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| Fonte: |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.66 n.3 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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