| Autor: |
Andrade, E.H.P., Souza, M.R., Fonseca, L.M., Penna, C.F.A.M., Cerqueira, M.M.O.P., Roza, T., Seridan, B., Resende, M.F.S., Pinto, F.A., Villanoeva, C.N.B.C., Leite, M.O. |
| Jazyk: |
angličtina |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Volume: 66, Issue: 3, Pages: 959-964, Published: JUN 2014 |
| Popis: |
Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P0,05) para o leite (0% de soro) e as bebidas lácteas com 10 e 20% de soro nos tempos de zero, sete, 14 e 21 dias de armazenamento. No entanto, para a bebida láctea fermentada adicionada de 40% de soro, foi observada diferença para o tempo de armazenamento de 21 dias (p0,05) para os tempos de zero, sete e 14 dias. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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