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Methods for determination of milk and cheese adulteration by other milk types

Sonja Damjanović ; Agronomski fakultet Sveučilišta u Zagrebu, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb
Dubravka Samaržija
Jasmina Havranek


Puni tekst: hrvatski pdf 220 Kb

str. 221-232

preuzimanja: 2.820

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Sažetak

In the world milk production, the contribution of goat, ovine, buffalo and other types of milk is small, compared to the cows' milk. Because of great availability, cows' milk is often used for adulteration of other milk types and dairy products. Due to adulteration, food characteristics are changed. Several analytical techniques were reported in the literature for the detection of milk and dairy products adulteration. Most of them are based on detection of milk protein fractions. Methods based on milk fat composition, such as profiles of triglycerides and ratios of distinct fatty acids, as well as polymerase chain reaction for detection of specific DNA sequences of species are also used. In this paper advantages and disadvantages of different methods (electrophoresis, isoelectric focusing, ELISA method, capillary electro-phoresis, chromatography, mass spectrometry, PCR) which are used for the species detection of milk and cheese are described.

Ključne riječi

adulteration; milk; cheese; methods for detection of adulteration

Hrčak ID:

7218

URI

https://hrcak.srce.hr/7218

Datum izdavanja:

11.12.2006.

Podaci na drugim jezicima: hrvatski

Posjeta: 5.133 *