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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.
This article was published in the following journal.
Name: Journal of the science of food and agriculture
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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.