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Milk adulteration with acidified rennet whey: a limitation for caseinomacropeptide detection by high‐performance liquid chromatography
Author(s) -
de Pádua Alves Érika,
de Alcântara Anna Laura D'Amico,
Guimarães Anselmo José Klaechim,
de Santana Elsa Helena Walter,
Botaro Bruno Garcia,
Fagnani Rafael
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8846
Subject(s) - rennet , high performance liquid chromatography , chemistry , chromatography , food science , whey protein , chymosin , casein
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