Determination of cows' milk in goats' milk and cheese by capillary electrophoresis of the whey protein fractions

The use of capillary zone electrophoresis to determine the adulteration of cows' milk in goats' milk products is described. The detection and quantification of cows' milk was based on the presence of the specific whey proteins: the relative calibration curve is reported. The peaks of...

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Bibliographic Details
Published in:Journal of Chromatography A 1999-06, Vol.846 (1), p.135-141
Main Authors: Cartoni, Giampaolo, Coccioli, Franco, Jasionowska, Renata, Masci, Maurizio
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Calibration
Cattle
Cheese - analysis
Dairying
Electrophoresis, Capillary - methods
Food Contamination - analysis
Food industries
Fundamental and applied biological sciences. Psychology
Goats
Milk - chemistry
Milk and cheese industries. Ice creams
Milk Proteins - chemistry
Milk Proteins - isolation & purification
Proteins
Reproducibility of Results
Species Specificity
Whey Proteins
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Summary:The use of capillary zone electrophoresis to determine the adulteration of cows' milk in goats' milk products is described. The detection and quantification of cows' milk was based on the presence of the specific whey proteins: the relative calibration curve is reported. The peaks of interest were well resolved by using sodium borate at pH 9.2 as background electrolyte in methyl-silanized capillaries. The minimum amount detectable of cows' milk was 2% in milk mixtures and 4% in cheeses. Restrictions due to genetic variability and possible heat treatments, on only one of the two types of milk employed, are taken into account. Qualitative analysis of goat–ewe–cow and goat–ewe samples are also reported.
ISSN:0021-9673
DOI:10.1016/S0021-9673(98)01032-2