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dc.contributor.authorde Pádua Alves, Érika
dc.contributor.authorde Alcântara, Anna Laura D'Amico
dc.contributor.authorGuimarães, Anselmo José Klaechim
dc.contributor.authorde Santana, Elsa Helena Walter
dc.contributor.authorBotaro, Bruno Garcia
dc.contributor.authorFagnani, Rafael
dc.date.accessioned2020-10-13T12:04:30Z
dc.date.available2020-10-13T12:04:30Z
dc.date.issued2018-03-02
dc.identifier.citationde 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.8846en_US
dc.identifier.urihttp://hdl.handle.net/11019/2339
dc.descriptionpeer-revieweden_US
dc.description.abstractBACKGROUND 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 Industryen_US
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofseriesJournal of the Science of Food and Agriculture;98
dc.rightsAttribution-ShareAlike 4.0 International*
dc.rights.urihttp://doi.wiley.com/10.1002/tdm_license_1.1
dc.rights.urihttp://creativecommons.org/licenses/by-sa/4.0/*
dc.subjectmilk adulterationen_US
dc.subjectfrauden_US
dc.subjectsour wheyen_US
dc.subjectglycomacropeptideen_US
dc.titleMilk adulteration with acidified rennet whey: a limitation for caseinomacropeptide detection by high-performance liquid chromatographyen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1002/jsfa.8846
dc.contributor.sponsorCoordenação de Aperfeiçoamento de Pessoal de Nível Superioren_US
dc.contributor.sponsorFundação Nacional de Desenvolvimento do Ensino Superior Particularen_US
dc.source.volume98
dc.source.issue10
dc.source.beginpage3994
dc.source.endpage3996
refterms.dateFOA2020-10-13T12:04:31Z
dc.source.journaltitleJournal of the Science of Food and Agriculture


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  • Livestock Systems [204]
    Teagasc LIvestock Systems Department includes Dairy, Cattle and Sheep research.

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