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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Hlavní autoři:	Ricardo Vera-Bravo, Angela V. Hernández, Steven Peña, Carolina Alarcón, Alix E. Loaiza, Crispín A. Celis
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-10-01
Edice:	Foods
Témata:	casein glycomacropeptide adulteration raw milk whey HPLC
On-line přístup:	https://www.mdpi.com/2304-8158/11/20/3201
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