Integrating Isotope Ratio Mass Spectrometry, Elemental Profiling and PCR for Comprehensive Food Authenticity Assessment of Dairy Products
Filippos Georgios NIKOLAOU | Ariana Raluca HATEGAN | Dana Alina MAGDAS | Adriana DEHELEAN | Liora Mihaela COLOBATIU | Alexandra Silvia ARDELEAN COSTIN | Marian MIHAIU
The authentication of dairy products, particularly traditional cheeses like Feta, is crucial for preserving their uniqueness, ensuring compliance with regulatory standards, and preventing economic fraud. This study integrates Isotope Ratio Mass Spectrometry (IRMS), elemental profiling, and Polymerase Chain Reaction (PCR) to assess the authenticity of dairy products, specifically Feta and Feta-type cheeses and raw milk samples. We differentiated Greek Feta from Romanian Feta-type cheeses through isotopic and elemental analysis based on distinct geographical markers. The PCR analysis revealed discrepancies between labeled and actual species composition, highlighting adulteration cases where lower-cost cow milk was used in products labeled as buffalo, sheep, or goat milk. The results emphasize the importance of a multi-analytical approach in verifying dairy products' geographical and species authenticity, contributing to consumer protection and fair market practices.
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