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Milk adulteration with acidified rennet whey: a limitation for caseinomacropeptide detection by high-performance liquid chromatography
de Pádua Alves, Érika de Alcântara, Anna Laura D'Amico Guimarães, Anselmo José Klaechim de Santana, Elsa Helena Walter Botaro, Bruno Garcia Fagnani, Rafael
de Pádua Alves, Érika
de Alcântara, Anna Laura D'Amico
Guimarães, Anselmo José Klaechim
de Santana, Elsa Helena Walter
Botaro, Bruno Garcia
Fagnani, Rafael
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2018-03-02
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de Pádua Alves, É., de Alcântara, A.L.D., Guimarães, A.J.K., de Santana, E.H.W., Botaro, B.G. and Fagnani, R. (2018), Milk adulteration with acidified rennet whey: a limitation for caseinomacropeptide detection by high‐performance liquid chromatography. J. Sci. Food Agric, 98: 3994-3996. https://doi.org/10.1002/jsfa.8846
Abstract
BACKGROUND
High‐performance liquid chromatography (HPLC) is widely employed to determine the caseinomacropeptide (CMP) index and to detect milk tampering with rennet whey. Prior to HPLC analysis, CMP is subject to a trichloracetic acid isolation, causing further soluble proteins in the sample to precipitate. On this basis, we aimed to determine whether rennet whey acidification could adversely affect the HPLC sensitivity with respect to detecting this peptide.
RESULTS
As hypothesized, the CMP index from milk with added acidified rennet whey was, on average, half that quantified from milk with added rennet whey. Moreover, the quantum satis of acidified whey added to milk sufficient to demonstrate a HPLC CMP > 30 mg L–1 was 94% greater than that required for this threshold to be reached with rennet whey.
CONCLUSION
Milk tampering with acidified rennet whey may limit the analytical sensitivity of the reversed‐phase HPLC employed for the screening of CMP and, ultimately, disguise the fraudulent addition of whey to milk. © 2017 Society of Chemical Industry