Milk adulteration with acidified rennet whey: a limitation for the caseinomacropeptide detection by high-performance liquid chromatography.

07:00 EST 25th December 2017 | BioPortfolio

Summary of "Milk adulteration with acidified rennet whey: a limitation for the caseinomacropeptide detection by high-performance liquid chromatography."

High-performance liquid chromatography (HPLC) is widely employed to determine the caseinomacropeptide (CMP) index and detect milk tampering with rennet whey. Prior to HPLC analysis, CMP is subject to a trichloracetic acid (TCA) isolation causing further soluble proteins in the sample to precipitate. On this basis, we wanted to estimate if rennet whey acidification could adversely affect the HPLC sensitivity to detect this peptide.


Journal Details

This article was published in the following journal.

Name: Journal of the science of food and agriculture
ISSN: 1097-0010


DeepDyve research library

PubMed Articles [1564 Associated PubMed Articles listed on BioPortfolio]

A newly effective milk-clotting enzyme from Bacillus subtilis and its application in cheese-making.

A new effective milk-clotting enzyme (BY-1) was produced from Bacillus subtilis PNG27. The analysis of MALDI-TOF-MS/MS showed that it belongs to the peptidase M4 family, and had 521 amino acids. It ha...

No Difference Between Spray Dried Milk and Native Whey Supplementation with Strength Training.

A rapid digestibility and high leucine content are considered important for maximal stimulation of muscle protein synthesis. Consequently, with these properties, native whey may hold greater anabolic ...

Raw cow's milk consumption and allergic diseases - the potential role of bioactive whey proteins.

The prevalence of allergic diseases has increased significantly in Western countries in the last decades. This increase is often explained by the loss of rural living conditions and associated changes...

Novel method for metalloproteins determination in human breast milk by size exclusion chromatography coupled to inductively coupled plasma mass spectrometry.

Levels of essential metals in human breast milk (HBM) have been determined by different analytical techniques, but there is few woks about human whey milk fractions. However, the current trend lies in...

Effects of milk replacer acidification and free-access feeding on early life feeding, oral, and lying behavior of dairy calves.

Acidification is a practical way of preserving the bacteriological quality of milk so that it can be fed to calves under free-access conditions. The objectives of this study were to evaluate how milk ...

Clinical Trials [938 Associated Clinical Trials listed on BioPortfolio]

Amino Acid Kinetics in Blood After Consuming Different Milk Protein Supplements

The aim of this study is to investigate the amino acid kinetics in blood after a bout of strength training and ingestion of different milk protein supplements (native whey, whey protein co...

The Effect of Whey and Casein on IGFs in Prepubertal Boys

It is not clear which milk compounds are responsible for the growth stimulation. Through short term intervention studies in prepubertal children, we will test the effects of whey, casein, ...

Whole Milk Versus Whey Protein Supplement and Resistance Exercise

The purpose of the study is to examine the effects of consuming protein supplement (whey) compared to whole milk immediately after bouts of resistance training on muscular strength and bod...

Postprandial Blood Amino Acid Response

This study was designed to obtain information about the change in postprandial amino acids in blood over time, after consumption of different dairy products with varying proportions of whe...

Safety and Efficacy of an Infant Formula Supplemented With Galacto-oligosaccharides, Beta-palmitate and Acidified Milk

The purpose of this study is to determine the safety and efficacy of an infant formula supplemented with galacto-oligosaccharides (GOS), beta-palmitate and acidified milk in improving the ...

Medical and Biotech [MESH] Definitions

The protein components of milk obtained from the whey.

The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)

A major protein fraction of milk obtained from the WHEY.

The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese production.

Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.

Quick Search


DeepDyve research library

Searches Linking to this Article