Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time

Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time

Caseinomacropeptide (CMP) index is a method used to detect adulteration of milk by addition of cheese whey, since CMP is a glycopeptide characteristic produced during cheesemaking, and soluble in the whey phase. The objective of this work was to evaluate the caseinomacropeptide index of UHT milk sto...

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Bibliographic Details
Main Authors: C.N.B.C. Villanoeva, E.H.P. Andrade, J.C. Baffa Junior, M.R. Souza, M.M.O.P. Cerqueira, L.M. Fonseca, C.F.A.M. Penna, M.O. Leite
Format: Article
Language:English
Published: Universidade Federal de Minas Gerais 2014-02-01
Series:Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Subjects:
leite UAT
caseinomacropeptideo
CLAE
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100039&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100039&lng=en&tlng=en

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