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

Detecção de soro lácteo e caseinomacropeptídeo por cromatografia líquida de alta eficiência em bebidas lácteas fermentadas

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 About the authors

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.

fermented milk beverages; cheese whey; CMP; HPLC


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