Correlating mesophilic counts to the pseudo-CMP content of raw milk

Raymundo, Nelson Kodama Lançoni; Daguer, Heitor; Osaki, Sílvia Cristina; Bersot, Luciano S.

doi:10.1590/1678-4162-10014

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…Raymond et al found a correlation between the total bacteria count and cGMP content in milk. In these tests, a concentration of 33 mg/L of cGMP was obtained for a total bacterial count of 5.6 × 10 6 CFU/mL [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…According to Raymond et al, high bacterial counts can generate a visible deterioration in raw milk (>5 × 10 6 CFU/mL), thus allowing for its detection in the dairy plant, through routine microbiological tests in the production process [ 20 , 21 , 22 , 26 ]. Consequently, such a high value, in the order of 33 mg/L of cGMP in milk or a commercial dairy product, cannot be solely due to psychrotrophic bacteria.…”

Section: Resultsmentioning

confidence: 99%

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Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC

Vera-Bravo

Hernández

Peña

et al. 2022

Foods

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Raw milk adulteration with cheese whey is a major problem that affects the dairy industry. The objective of this work was to evaluate the adulteration of raw milk with the cheese whey obtained from the coagulation process, with chymosin enzyme using casein glycomacropeptide (cGMP) as an HPLC marker. Milk proteins were precipitated with 24% TCA; with the supernatant obtained, a calibration curve was established by mixing raw milk and whey in different percentages, which were passed through a KW-802.5 Shodex molecular exclusion column. A reference signal, with a retention time of 10.8 min, was obtained for each of the different percentages of cheese whey; the higher the concentration, the higher the peak. Data analysis was adjusted to a linear regression model, with an R2 of 0.9984 and equation to predict dependent variable (cheese whey percentage in milk) values. The chromatography sample was collected and analyzed by three tests: a cGMP standard HPLC analysis, MALDI-TOF spectrometry, and immunochromatography assay. The results of these three tests confirmed the presence of the cGMP monomer in adulterated samples with whey, which was obtained from chymosin enzymatic coagulation. As a contribution to food safety, the molecular exclusion chromatography technique presented is reliable, easy to implement in a laboratory, and inexpensive, compared with other methodologies, such as electrophoresis, immunochromatography, and HPLC-MS, thus allowing for the routine quality control of milk, an important product in human nutrition.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC

Vera-Bravo

Hernández

Peña

et al. 2022

Foods

View full text Add to dashboard Cite

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Separation and quantification of milk proteins with the addition of cheese whey by lab-on-a-chip

Santos

Pereira

Fogaça

et al. 2023

Pesq. agropec. bras.

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The objective of this work was to evaluate microfluidic chip electrophoresis, known as lab-on-a-chip technique, for the detection of milk adulteration using cheese whey in comparison with SDS-PAGE. Raw, pasteurized, processed at an ultra-high temperature (UHT), and powdered milk samples received increasing concentrations of cheese whey (0, 1, 2.5, 5, 10, 20, 30, 50, and 100% v/v), and were subjected to lab-on-a-chip electrophoresis and SDS-PAGE to detect their mixtures. The lab-on-a-chip methodology was able to separate and quantify milk proteins. In addition, the tested technique is easy, rapid, sensitive, and can detect the addition of cheese whey in milk from the lowest level tested (1%) for milk proteins α-casein and β-casein.

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