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Casein glycomacropeptide protein (cGMP) in milk is produced by the degradation of the casein present, due to the effect of enzymes or bacteria, which most often occurs during the cheese making process. In this process proteases are used, which specifically break down the casein and produce cGMP. Therefore, the amount in the whey of these cheeses is very high and the increased concentration in milk is usually an indication of milk adulteration with these cheese whey.
Other degradation processes (often related to the activity of bacteria present in dairy products) are also capable of increasing cGMP concentration, but not as dramatically.
5 minutes
High sensitivity
Easy to use
Reliable
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Product
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Catalogue No.
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Contents
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Sample
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Promotional Sheet
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CE Decl.
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Instruct.
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|---|---|---|---|---|---|---|
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Stick cGMP
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9.034.050.01.000
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Stick 50 tests/kit (2 tubes; 25 test/tube). Visual reading
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Milk
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N/A
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9.034.005.15.000
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Stick 5 tests/kit (individually pouched). Visual reading
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9.034.050.15.000
|
Stick 50 tests/kit (individually pouched). Visual reading
|
The test is versatile, as it can be used for both liquid milk (raw, pasteurised and ultra-pasteurised) and powdered milk.
