Data/hora: 01/06/2024 16:45:32

Provedor de dados: 	45	
País: 	Brazil	
Título: 	Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography	
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.	
Data: 	2014-06-01	
Ano: 	2014	
Palavras-chave: 	Fermented milk beverages; Cheese whey; CMP; HPLC.	
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&gt;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&gt;0.05). However, cheese whey and CMP amounts were higher than expected (P&lt;0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959	
Editor: 	Universidade Federal de Minas Gerais, Escola de Veterinária	
Relação: 	10.1590/1678-41626430	
Formato: 	text/html	
Fonte: 	Arquivo Brasileiro de Medicina Veterinária e Zootecnia  v.66 n.3 2014	
Fonte: 	info:eu-repo/semantics/openAccess