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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Analytical methods Authenticity Milk proteins
Contexto Educativo
Citação
Veloso, A.C.A.; Teixeira, N.; Ferreira, I.M.P.L.V.O.; Ferreira, M.A. (2002). Detecção de adulterações em produtos alimentares contendo leite e/ou proteínas lácteas = Detection of adulterations in food products containing milk and/or milk proteins. Química Nova. ISSN 0100-4042. 25:4, p. 609-615