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Article: Detection of Milk Mixtures in Halloumi Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Jun 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
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-[kappa]-casein and bovine [alpha]^sub S1^-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 ...