Detection of milk mixtures in Halloumi cheese |
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Authors: | Recio I García-Risco M R Amigo L Molina E Ramos M Martín-Alvarez P J |
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Affiliation: | Instituto de Fermentaciones Industriales, CSIC. C/ Juan de la Cierva, 3. 28006 Madrid, Spain. |
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Abstract: | A capillary electrophoresis method has been applied to the detection of illegal addition of milk from goat and/ or cow in Halloumi cheese, traditionally made with sheep milk. The electrophoretic profiles of the casein from Halloumi cheeses have revealed that caprine para-kappa-casein and bovine alphas1-casein peaks point to the presence of low percentages of goat's and/or cow's milk added to Halloumi cheese. Stepwise multiple linear regression has been used to predict these percentages with a standard error of the estimation of 2.14%. The analytical method combined with the statistical application is valid for the prediction of percentages higher than 2% of goat's and percentages of 5% of cow's milk added to the cheese either in fresh or ripened cheese. The standard error of estimation was higher for the prediction of cow's milk than for goat's milk. |
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Keywords: | milk mixture Halloumi cheese capillary zone electrophoresis |
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