Title: 27. Foreign milk in sheep’s, goat’s and water buffalo milk cheeses
Abstract: Adulterations in the dairy field is a common practice mainly due to the profitable addition of foreign milk or milk components during cheese production. Different approaches were attempted to detect foreign milk and most are based on the investigation of the specific lipid and protein profile or on DNA analysis. Principal methods available to achieve this goal are reviewed and briefly discussed, according to the chosen approach, for cheeses produced from milk of three important dairy species: sheep, goat and water buffalo cheeses. Some official methods, already in force, are focused on the protein fraction that lends itself to be a reliable chemical marker.
Publication Year: 2013
Publication Date: 2013-10-21
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
Cited By Count: 2
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