Arquivo Brasileiro de Medicina Veterinária e Zootecnia (Jun 2014)

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

  • E.H.P. Andrade,
  • M.R. Souza,
  • L.M. Fonseca,
  • C.F.A.M. Penna,
  • M.M.O.P. Cerqueira,
  • T. Roza,
  • B. Seridan,
  • M.F.S. Resende,
  • F.A. Pinto,
  • C.N.B.C. Villanoeva,
  • M.O. Leite

DOI
https://doi.org/10.1590/1678-41626430
Journal volume & issue
Vol. 66, no. 3
pp. 959 – 964

Abstract

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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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