Authenticity Assessment of Dairy Products

The authenticity of dairy products has become a focal point, attracting the attention of scientists, producers, consumers, and policymakers. Among many others, some of the practices not allowed in milk and milk products are the substitution of part of the fat or proteins, admixtures of milk of diffe...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2005-10, Vol.45 (7-8), p.563-585
Main Authors: De La Fuente, Miguel Angel, Juárez, Manuela
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
cheese
Dairy Products - analysis
Dairy Products - standards
Dietary Fats - analysis
Food Analysis
Food Contamination - analysis
Food industries
Food Industry - standards
Food Labeling
Food Technology - standards
fraud
Fundamental and applied biological sciences. Psychology
Humans
Legislation, Food
milk
Milk and cheese industries. Ice creams
Milk Proteins - analysis
protected denomination of origin
Whey Proteins
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Summary:The authenticity of dairy products has become a focal point, attracting the attention of scientists, producers, consumers, and policymakers. Among many others, some of the practices not allowed in milk and milk products are the substitution of part of the fat or proteins, admixtures of milk of different species, additions of low-cost dairy products (mainly whey derivatives), or mislabeling of products protected by denomination of origin. A range of analytical methods to detect frauds have been developed, modified, and continually reassessed to be one step ahead of manufacturers who pursue these illegal activities. Traditional procedures to assess the authenticity of dairy products include chromatographic, electrophoretic, and immunoenzymatic methods. New approaches such as capillary electrophoresis, polymerase chain reaction, and isotope ratio mass spectrometry have also emerged alongside the latest developments in the former procedures. This work intends to provide an updated and extensive overview since 1991 on the principal applications of all these techniques together with their advantages and disadvantages for detecting the authenticity of dairy products. The scope and limits of different tools are also discussed.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408690490478127