Detecção de adulterações em produtos alimentares contendo leite e/ou proteínas lácteas

Química Nova

Ana Cristina A. Veloso²  Natércia Teixeira¹  Isabel M.p.l.v.o. Ferreira¹  Margarida A. Ferreira¹ 

[1] ,Escola Superior Agrária Instituto Politécnico de Bragança Bragança,Portugal

关键词: milk proteins;    authenticity;    analytical methods;   

DOI  :  10.1590/S0100-40422002000400016

来源: SciELO

【 摘 要 】

A critical review of the most relevant analytical methodologies for quality and authenticity control of dairy products and foods containing milk proteins is presented. Chromatographic, electrophoretic and immunological methods are used for: detection of cow's milk in ewe and goat milks, detection of whey added to milk, detection of caseins and/or whey proteins in non-lactic foods and study compounds resulting from milk proteins degradation. Techniques based on polimerase chain reaction are also suitable for detection of cow's milk on cheeses of ewe and goat milks.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License