Methods for determination of milk and cheese adulteration by other milk types

U odnosu na kravlje, manji broj mliječnih proizvoda u svijetu proizvodi se od kozjeg, ovčjeg, bivoljeg i drugih vrsta mlijeka. Kravljeg mlijeka količinski ima najviše, te se često koristi za patvorenje ostalih vrsta mlijeka i sira. Patvorenjem se mijenjaju svojstva i zdravstvena sigurnost izvornog proizvoda. Metode koje se koriste u dokazivanju takve vrste patvorenja temelje se na utvrđivanju različitosti između proteina, profila triacilglicerola i omjera masnih kiselina, te specifičnih segmenata DNK (deoksiribonukleinska kiselina) epitelnih stanica u različitim vrstama mlijeka. U radu su opisane prednosti i ograničenja metoda elektroforeze, izoelektričnog fokusiranja, ELISA (Enzyme - Linked Immunosorbent Assay), kapilarne elektroforeze, kromatografskih metoda, masene spektrometrije te metoda lančane reakcije polimerazom, u dokazivanju patvorenja mlijeka i sira drugim vrstama mlijeka.In the world milk production, the contribution of goat, ovine, buffalo and other types of milk is small, compared to the cows\u27 milk. Because of great availability, cows\u27 milk is often used for adulteration of other milk types and dairy products. Due to adulteration, food characteristics are changed. Several analytical techniques were reported in the literature for the detection of milk and dairy products adulteration. Most of them are based on detection of milk protein fractions. Methods based on milk fat composition, such as profiles of triglycerides and ratios of distinct fatty acids, as well as polymerase chain reaction for detection of specific DNA sequences of species are also used. In this paper advantages and disadvantages of different methods (electrophoresis, isoelectric focusing, ELISA method, capillary electro-phoresis, chromatography, mass spectrometry, PCR) which are used for the species detection of milk and cheese are described