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• W4255818524 abstract "The purpose behind any adulteration is to increase profits by using a cheaper ingredient to replace a more expensive one, by subtracting expensive components or by illegally processing food commodities thus altering their sensorial or nutritional properties. One practice not allowed in the production of milk and dairy products is the admixture of milks from different species, resulting in mislabeling of protected designation of origin (PDO) products. Determination of the origin of raw materials is a pre-requisite for the analytical assessment of the authenticity of PDO products and for proof of milk adulteration. Such an assessment, however, is a challenge because of the similar compositions and the strict molecular parentage among the components of milks from different species. Traditionally, milk adulterations have been monitored with chemometric methods. More recent approaches, though by now considered classic strategies, include ELISA, DNA analysis, electrophoretic and chromatographic methods. The latest technical advances that enable high-throughput molecular profiling are progressively displacing traditional approaches by targeting specific molecular markers in complex mixtures or, alternatively, tracing the pattern of characteristic molecular sub-sets. At a molecular level, both the protein and the lipid fractions of milk exhibit species-specific traits and have compositions that can naturally fluctuate within sufficiently narrow ranges. Thus, the whole panel of milk proteins or lipids or, alternatively, selected components that have been established as analytically representative of raw milk can be monitored for a reliable assessment. This chapter overviews with some details the newest techniques for determining the authenticity of milk and dairy products with critical comparisons to traditional approaches." @default.
• W4255818524 created "2022-05-12" @default.
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• W4255818524 date "2013-10-21" @default.
• W4255818524 modified "2023-09-29" @default.
• W4255818524 title "53. Current methods for assessing authenticity of cheese" @default.
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• W4255818524 doi "https://doi.org/10.3920/978-90-8686-766-0_53" @default.
• W4255818524 hasPublicationYear "2013" @default.
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