Preliminary communication
https://doi.org/10.15567/mljekarstvo.2019.0107
Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk
Polona Jamnik
; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, Ljubljana, Slovenia
Helena Volk
; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, Ljubljana, Slovenia
Nives Ogrinc
; Jožef Stefan Institute, Department of Environmental Sciences, Jamova 39, Ljubljana/Slovenia
Barbara Jeršek
; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, Ljubljana, Slovenia
Abstract
Using two-dimensional (2-D) electrophoresis it was shown that bovine kappa-casein could be an appropriate biomarker of adulteration of goat’s milk with cow’s milk not only in raw milk, but also for milk thermally processed by pasteurization or treated with ultra-high-temperature. The presence of cow’s milk in goat’s milk was detected at level of 2 %. Furthermore, position of bovine kappa-casein spots on 2-D gels remained unchanged even with samples from two different geographical origins, Belgium and Slovenia. These results show that neither thermal processing nor different geographical area seem to affect the position of bovine kappa-casein spots on 2-D gels.
Keywords
adulteration; goat’s milk; kappa-casein; geographical origin; thermal processing
Hrčak ID:
213431
URI
Publication date:
20.12.2018.
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