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A qualitative method for the detection of rennet whey in milk



A qualitative method for the detection of rennet whey in milk



Ciencia e Tecnologia de Alimentos 5(2): 111-115



An adaptation and modification of the resorcinol method for rennet whey estimation in milkpowders was made in order to simplify it and make it suitable for a rapid detection of rennet whey added to pasteurised milk. Milks containing added rennet whey show a purple color after reaction with p-dimethylamino-benzaldehyde whereas genuine milks render a pale yellow to slight pink color. Advantages and shortcomings of the method are presented and fully discussed.

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Accession: 001288556

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