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

作者：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^*

来源：Arquivo Brasileiro de Medicina Veterinaria e Zootecnia, 2014, 66(3): 959-964.

DOI：10.1590/1678-41626430

• fermented milk beverages
• cheese whey
• CMP
• 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 8-10 degrees C 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%26gt;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%26gt;0.05). However, cheese whey and CMP amounts were higher than expected (P%26lt;0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.

• 出版日期2014-6