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Determination of rennet whey in sour cream and buttermilk



Determination of rennet whey in sour cream and buttermilk



Milchwissenschaft 43(7): 426-429



The proteolytic action of acid bacteria can drastically change the HPLC pattern, as determined according to the EEC method for the detection of whey powder in milk powder. Twenty five different commercially available butter culture starters were examined. The HPLC chromatograms after a 24 h incubation at 20.degree. C were divided into 4 groups. The A-type chromatogram is comparable to that of milk or milk powder. In the B-type chromatogram the 4th peak has increased but the GMP (glycomacropeptide) peak is clearly visible. In both the A-type and B-type chromatograms, the presence of whey in the acid end product and thus of whey powder in acid buttermilk powder can be detected. In C-type chromatograms the GMP peak is pesent as a small shoulder on the background. D-type gives a chromatogram in which the GMP peak and the following peaks are not separately visible. Chromatograms of the C- or D-type also allow to detect whey additions. By adding a small quantity of whey powder to the product, a distinct GMP peak will appear if no whey powder was present in the original product. The detection of whey proteins in acid dairy products such as acidified or neutralised buttermilk is possible although a slight increase in the surface of the GMP peak may be observed.

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