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- Title
Milk adulteration with acidified rennet whey: a limitation for caseinomacropeptide detection by high‐performance liquid chromatography.
- Authors
de Pádua Alves, Érika; de Alcântara, Anna Laura D'Amico; Guimarães, Anselmo José Klaechim; de Santana, Elsa Helena Walter; Fagnani, Rafael; Botaro, Bruno Garcia
- Abstract
Abstract: BACKGROUND: High‐performance liquid chromatography (HPLC) is widely employed to determine the caseinomacropeptide (CMP) index and to detect milk tampering with rennet whey. Prior to HPLC analysis, CMP is subject to a trichloracetic acid isolation, causing further soluble proteins in the sample to precipitate. On this basis, we aimed to determine whether rennet whey acidification could adversely affect the HPLC sensitivity with respect to detecting this peptide. RESULTS: As hypothesized, the CMP index from milk with added acidified rennet whey was, on average, half that quantified from milk with added rennet whey. Moreover, the quantum satis of acidified whey added to milk sufficient to demonstrate a HPLC CMP > 30 mg L–1 was 94% greater than that required for this threshold to be reached with rennet whey. CONCLUSION: Milk tampering with acidified rennet whey may limit the analytical sensitivity of the reversed‐phase HPLC employed for the screening of CMP and, ultimately, disguise the fraudulent addition of whey to milk. © 2017 Society of Chemical Industry
- Subjects
MILK contamination; PRODUCT tampering; HIGH performance liquid chromatography; WHEY; CONSUMER protection
- Publication
Journal of the Science of Food & Agriculture, 2018, Vol 98, Issue 10, p3994
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.8846