Data/hora: 01/06/2024 02:31:49

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