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....

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Detalles Bibliográficos
Autores principales: Vera-Bravo, Ricardo, Hernández, Angela V., Peña, Steven, Alarcón, Carolina, Loaiza, Alix E., Celis, Crispín A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602159/
https://www.ncbi.nlm.nih.gov/pubmed/37430950
http://dx.doi.org/10.3390/foods11203201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602159/
https://www.ncbi.nlm.nih.gov/pubmed/37430950
http://dx.doi.org/10.3390/foods11203201

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