Detecção de adulterações em produtos alimentares contendo leite e/ou proteínas lácteas


Autoria(s): Veloso,Ana Cristina A.; Teixeira,Natércia; Ferreira,Isabel M.P.L.V.O.; Ferreira,Margarida A.
Data(s)

01/07/2002

Resumo

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.

Formato

text/html

Identificador

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422002000400016

Idioma(s)

pt

Publicador

Sociedade Brasileira de Química

Fonte

Química Nova v.25 n.4 2002

Palavras-Chave #milk proteins #authenticity #analytical methods
Tipo

journal article