Detection of milk mixtures in halloumi cheese
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-κ-casein and bovine αS1-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.
| Main Authors: | , , , , , |
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| Format: | artículo biblioteca |
| Published: |
Elsevier
2004-06
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| Subjects: | Milk mixture, Halloumi cheese, Capillary zone electrophoresis, |
| Online Access: | http://hdl.handle.net/10261/256526 |
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