Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC

Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC

Raw milk adulteration with cheese whey is a major problem that affects the dairy industry. The objective of this work was to evaluate the adulteration of raw milk with the cheese whey obtained from the coagulation process, with chymosin enzyme using casein glycomacropeptide (cGMP) as an HPLC marker....

Full description

Bibliographic Details
Main Authors: Ricardo Vera-Bravo, Angela V. Hernández, Steven Peña, Carolina Alarcón, Alix E. Loaiza, Crispín A. Celis
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
casein glycomacropeptide
adulteration
raw milk
whey
HPLC
Online Access:https://www.mdpi.com/2304-8158/11/20/3201

Similar Items

Similar Items