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Matrix‐assisted laser desorption/ionization mass spectrometry in the dairy industry 2. The protein fingerprint of ewe cheese and its application to detection of adulteration by bovine milk
Author(s) -
Fanton Chiara,
Delogu Giovanna,
Maccioni Elias,
Podda Gianni,
Seraglia Roberta,
Traldi Pietro
Publication year - 1998
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/(sici)1097-0231(19981030)12:20<1569::aid-rcm341>3.0.co;2-f
Subject(s) - chemistry , bovine milk , mass spectrometry , chromatography , food science , matrix assisted laser desorption/ionization , dairy industry , matrix (chemical analysis) , calibration curve , desorption , detection limit , organic chemistry , adsorption
Ewe milk and ewe cheese samples were analysed by matrix‐assisted laser desorption/ionization mass spectrometry and their protein profiles were compared with those obtained from bovine milk and bovine cheeses. Various mixtures of bovine and ewe cheeses in different weight ratios were analysed, leading to a reproducible calibration curve, which has been successfully employed in determining the percentage of bovine milk fraudulently added to ewe milk in the production of marketed ewe cheese. © 1998 John Wiley & Sons, Ltd.