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Title

Authenticity assessment of dairy products

AuthorsFuente, Miguel Ángel de la
KeywordsFraud
Milk
Protected denomination of origin
Cheese
Issue Date2005
PublisherTaylor & Francis
CitationCritical Reviews in Food Science and Nutrition 45: 563- 585 (2005)
AbstractThe authenticity of dairy products has become a focal point, attracting the attention of scientists, producers, consumers, and policymakers. Among many others, some of the practices not allowed in milk and milk products are the substitution of part of the fat or proteins, admixtures of milk of different species, additions of low-cost dairy products (mainly whey derivatives), or mislabeling of products protected by denomination of origin. A range of analytical methods to detect frauds have been developed, modified, and continually reassessed to be one step ahead of manufacturers who pursue these illegal activities. Traditional procedures to assess the authenticity of dairy products include chromatographic, electrophoretic, and immunoenzymatic methods. New approaches such as capillary electrophoresis, polymerase chain reaction, and isotope ratio mass spectrometry have also emerged alongside the latest developments in the former procedures. This work intends to provide an updated and extensive overview since 1991 on the principal applications of all these techniques together with their advantages and disadvantages for detecting the authenticity of dairy products. The scope and limits of different tools are also discussed. Copyright © Taylor and Francis Inc.
URIhttp://hdl.handle.net/10261/113758
DOI10.1080/10408690490478127
Identifiersdoi: 10.1080/10408690490478127
issn: 1040-8398
Appears in Collections:(IF) Artículos
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