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The potential of matrix‐assisted laser desorption/ionization mass spectrometry in the quality control of water buffalo mozzarella cheese
Author(s) -
Angeletti Roberto,
Gioacchini Anna Maria,
Seraglia Roberta,
Piro Roberto,
Traldi Pietro
Publication year - 1998
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/(sici)1096-9888(199806)33:6<525::aid-jms655>3.0.co;2-s
Subject(s) - chemistry , mozzarella cheese , mass spectrometry , desorption , matrix assisted laser desorption/ionization , matrix (chemical analysis) , chromatography , ionization , analytical chemistry (journal) , food science , organic chemistry , ion , adsorption
Adulteration by addition of bovine milk to water buffalo milk employed for mozzarella cheese production is often observed. Water buffalo milk and mozzarella cheese were analysed by matrix‐assisted laser desorption/ionization mass spectrometry in order to achieve their rapid and accurate characterization and to evaluate possible fraudulence in mozzarella cheese production. © 1998 John Wiley & Sons, Ltd.