Distribution of orotic and uric acids in cow milk and its products and effect of acidic and enzymic coagulation on these acids
Abstract: A method based on HPLC was used to determine the orotic (OA) and uric (UA) acids in milk and its products .The recoveries of this method were (96-98)% and (83.2-85.6) % for OA and UA respectively. The results indicated that this method was suitable to determine OA and UA. The results revealed that 93.45% of OA is associated with skim milk and 6.09 % with cream. Concerning with UA, 94.74% is associated with skim milk while 5.91% with cream .The OA and UA were affected by acidic and enzymic coagulation. Domiati cheese had higher values of OA and UA compared with Kareish cheese. Domiati cheese had 59.75 and 21.5 μg/gm for OA and UA respectively, while Kareish cheese had 14.69 and 35.5 μg/gm for OA and UA respectively.
Publication year 2003
Pages 1225-1236
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
City مشتهر
serial title Annals of Agricultural Science, Moshtohor
Author(s) from ARC
Agris Categories Animal feeding
AGROVOC
TERMS		 Coagulation. Cow milk. Cream. Enzymes. Orotic acid. Skim milk. Uric acid.
Publication Type Journal
↑