Consulta: creatorFacets:"Villanoeva,C.N.B.C."
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Data/hora: 06/06/2024 02:11:34

Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time
Provedor de dados: 45
Autores: Villanoeva,C.N.B.C.; Andrade,E.H.P.; Baffa Junior,J.C.; Souza,M.R.; Cerqueira,M.M.O.P.; Fonseca,L.M.; Penna,C.F.A.M.; Leite,M.O.
Caseinomacropeptide (CMP) index is a method used to detect adulteration of milk by addition of cheese whey, since CMP is a glycopeptide characteristic produced during cheesemaking, and soluble in the whey phase. The objective of this work was to evaluate the caseinomacropeptide index of UHT milk stored under different temperatures. Six batches of recently processed UHT milk were collected and stored under three temperatures (21ºC, 6ºC, and -12ºC) and analyzed by HPLC in the day of the milk collection (day 0) and at 30, 60, 90, and 120 days of storage. The experiment was run as a randomized block design with a 3x5 factorial arrangement, and the Student-Newman-Keuls (SNK) method was used as the post-hoc test (p = 0.05). There was a progressive increase of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: UHT whole milk; Caseinomacropeptide; HPLC.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100039

Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography
Provedor de dados: 45
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.
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
Palavras-chave: Fermented milk beverages; Cheese whey; CMP; HPLC.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959