Detection of rennet whey solids in UHT milk by capillary electrophoresis

被引：31

作者：

Recio, I ^{[1
]}

García-Risco, MR ^{[1
]}

López-Fandiño, R ^{[1
]}

Olano, A ^{[1
]}

Ramos, M ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

INTERNATIONAL DAIRY JOURNAL | 2000年 / 10卷 / 5-6期

关键词：

UHT milk; adulteration; rennet whey; caseinmacropeptide;

D O I：

10.1016/S0958-6946(00)00076-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The fraudulent presence of rennet whey solids in UHT milk was studied by capillary electrophoresis (CE). Commercial UHT samples of different origins, genuine milk samples and milk samples adulterated with rennet whey were analysed. Linear discriminant functions using ratios of peak areas of caseinmacropeptide (CMP) and two other CMP-like degradation products were defined. The interference of proteolysis in the detection was estimated in samples adulterated on purpose with rennet whey, UHT treated in a pilot plant, and stored at 10, 20 and 30 degrees C for up to 150 days. The application of the classification functions obtained allowed the detection of rennet whey solids added to milk. Only interferences due to very severe proteolysis, occurring after very long storage periods and/or at storage temperatures above room temperature, were observed. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：333 / 338

页数：6

共 12 条

[1] CHANGES IN FUROSINE AND PROTEINS OF UHT-TREATED MILKS STORED AT HIGH AMBIENT-TEMPERATURES [J].