Quantification of cow's milk percentage in dairy products - a myth?

Analytical and Bioanalytical Chemistry
Helmut K MayerN Kaar

Abstract

The substitution of ewe's and goat's milk for cheaper cow's milk is still a fraudulent practice in the dairy industry. Moreover, soy-based products (e.g., soy milk, yoghurt) have to be checked for cow's milk as they are an alternative for people suffering from an allergy against bovine milk proteins. This work reports the evaluation of different protein-based electrophoretic methods and DNA-based techniques for the qualitative detection as well as the quantitative determination of cow's milk percentage in dairy and soy milk products. Isoelectric focusing (IEF) of γ-caseins using an optimized pH gradient was appropriate not only for the detection of cow's milk, but also for an estimation of cow's milk percentage in mixed-milk cheese varieties. Urea-polyacrylamide gel electrophoresis (PAGE) proved the method of choice to detect cow's milk in soy milk products, whereas IEF and SDS-PAGE of proteins were not applicable due to false-positive results. Polymerase chain reaction (PCR) analysis was used to confirm the results of protein-based electrophoretic methods. Problems inherent in quantitative analysis of cow's milk percentage using protein-based techniques and even more using DNA-based methods were emphasized. Applicability of qu...Continue Reading

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Citations

May 16, 2015·Food Chemistry·Caterina AgrimontiNelson Marmiroli
Sep 9, 2017·Critical Reviews in Food Science and Nutrition·Caterina AgrimontiNelson Marmiroli
Sep 1, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Thomas HolzhauserSimon D Flanagan
Sep 11, 2017·Journal of Chromatography. a·Francesca TrimboliDomenico Britti
May 1, 2021·Animals : an Open Access Journal From MDPI·Anna CutarelliFederico Capuano
Aug 19, 2021·Electrophoresis·Maurizio MasciPatrizia Ratini

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