Premium
Effects of Fermentation and Storage on the Concentration of Orotic Acid and Uric Acid in Skim Milk
Author(s) -
NAVDER KHURSHEED P.,
HUANG RWEIFEN SYU,
FRYER E. BETH,
FRYER HOLLY C.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06825.x
Subject(s) - chemistry , skimmed milk , food science , fermentation , orotic acid , uric acid , high performance liquid chromatography , chromatography , biochemistry
Skim milk (SM) and skim milk yogurt (SMY) were produced and analyzed using high performance liquid chromatography (HPLC) for the presence of two organic acids–orotic acid (OA) and uric acid (UA). The concentration of OA in SM and SMY at 0 days was 106.2 and 46.1 ppm, respectively. After fermentation OA concentration was 56% lower (P <0.05) in SMY than in nonfermented SM. UA content of SM and SMY at 0 days was 23.3 and 20.1 ppm, respectively. Unlike OA, the UA contents were not significantly altered after fermentation. No significant differences were detected in the concentrations of OA and UA when values of SM and SMY of 0 days were compared with those after 3 days storage.