Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is
released in whey during cheese making by the action of chymosin. GMP being a biologically …

The casein macropeptide (CMP) is a heterogeneous fraction of peptides formed by the
action of rennet on casein and more specifically κ-casein. This fraction has unique …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

Considered high-priced delicacies or waste material to be tossed away, the use and value of
offal—edible and inedible animal by-products—depend entirely on the culture and country …

Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is
released in whey during cheese making by the action of chymosin. GMP being a biologically …

In this work, FT‐Raman spectroscopy was explored as a fast and reliable screening method
for the assessment of milk powder quality and the identification of samples adulterated with …

Caseinomacropeptide (CMP) is a peptide released by chymosin in cheese production,
remaining in whey. Thus, CMP can be used as a biomarker to fluid milk adulteration through …

Abstract κ-Casein macropeptide (CMP), one of the components of whey, is produced during
cheese making. Whey production has grown enormously in the last three decades and will …

Cheese whey addition to milk is a type of fraud with high prevalence and severe economic
effects, resulting in low yield for dairy products, nutritional reduction of milk and milk-derived …

In this work, we assessed the use of confocal Raman microscopy and artificial neural
network as a practical method to assess and quantify adulteration of fluid milk by addition of …