Possibilities of different animal milk detection in milk and dairy products - a review
Borkova, M.(Vyzkumny Ustav Mlekarensky, MILCOM, Prague (Czech Republic))E-mail:[email protected] | Snaselova, J.
This review article focuses on the composition of milk from different animal species with the aim of finding a useful marker component for adulterant detection. The analysis of milk proteins is a suitable solution of this problem. Different analytical methods used for this purpose are described. Immunological techniques and techniques based on DNA analysis are especially considered. The first ones are able to determine 0.5% of different milk adulterant, and the second ones even as little as 0.1%. Reverse-phase high-performance liquid chromatography is successfully applied in the quantitative analysis of individual milk adulterants in samples. The most frequent adulteration of ewe and goat milk is its replacement with less expensive and more plentiful bovine milk. Less common is the adulteration of ewe milk with goat milk or the occurrence of bovine milk in buffalo mozzarella cheese.
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