Determination of Orotic Acid in Whey and Modified Whey Products
Open Access
- 1 June 1978
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 61 (6) , 683-687
- https://doi.org/10.3168/jds.s0022-0302(78)83633-9
Abstract
The concentration of orotic acid in dry whey ranged from 64-146 mg/100 g and appeared dependent on whey type. The orotic acid of modified whey products, prepared commercially by electrodialysis, ultrafiltration, gel filtration or polyphosphate precipitation was from 7-124 mg/100 g, which was less than that of dry whey. Whey processing methods apparently do not concentrate orotic acid in whey fractions.This publication has 9 references indexed in Scilit:
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