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Detection of rennet whey solids in skim milk powder and buttermilk powder with reversed phase hplc



Detection of rennet whey solids in skim milk powder and buttermilk powder with reversed phase hplc



Netherlands Milk & Dairy Journal 43(2): 171-184



The presence of rennet whey solids in skim milk powder and acid (or neutralized) buttermilk powder can be detected by high-performance liquid chromatography on a reversed-phase column with a gradient of acetonitrile in water containing 0.1% of trifluoroacetic acid. The method is based on the detection of the glycomacropeptide (GMP) at 210 nm. The detection limit is 0.2% of rennet whey solids. Fermentation of skim milk with various starters, used for the production of butter, in combination with different storage conditions did not give any indication of the formation of GMP. Some starters formed 'pseudo-GMP', which is GMP missing methionine. Inoculation of UHT milk with several psychrotrophic bacteria resulted, in some cases, in the formation of probably a small amount of GMP at excessively high viable counts in combination with a considerable protein breakdown. The identity of the GMP peak was confirmed by comparison of its retention time with that of GMP obtained from purified .kappa.-casein and by amino acid analysis after micro-preparative HPLC.

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