Review article
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
Abstract
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.
Keywords
adulteration; milk; cheese; methods for detection of adulteration
Hrčak ID:
7218
URI
Publication date:
11.12.2006.
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