Detection of adulterations in food products containing milk and/or milk proteins [Detecção de adulterações em produtos alimentares contendo leite e/ou proteínas lácteas]

• Type: Another Publication in an International Scientific Journal
• Date: 2002

Authors

Veloso, ACA (Author) Other; Teixeira, N (Author) FFUP; Ferreira, IMPLVO (Author) FFUP; Ferreira, MA (Author) Other

Journal

Title: Quimica Nova

Vol. 25

Pages: 609-615

ISSN: 0100-4042

Publisher: Sociedade Brasileira de Quimica

Indexing

ISI Web of Knowledge

Scopus - 17 Citations

Other information

Authenticus ID: P-007-CZE

Abstract (EN): 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.

Language: Portuguese

Type (Professor's evaluation): Scientific