Application of Proteomics Technology in the Detection of Milk Adulteration with Different Species
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Dairy is a major nutrition source for human beings, but adulteration of dairy products often occurs. In recent years, Adulteration of dairy products with animal and plant proteins and adulteration of special livestock milk with cow milk are the main adulteration methods, which harms not only the interest of consumers but also endangers their health. This article summarizes current common adulteration behaviors and associated detection methods, and introduces proteomics technique, a technique for distinguishing milks from different species through establishing specific biomarkers. The authors searched for the domestic and overseas research reports on bovine milk and specialty milk adulteration in the past decade, with the keyword set as "proteomics", "dairy", "authenticity", "biomarkers", etc., according to the categories of animal milks. The adulterants, potential markers, and detection of limits of cow milk, goat milk, camel milk, buffalo milk, yak milk, and donkey milk were summarized and analyzed respectively, to provide effective working ideas for verifying dairy authenticity and ensuring the quality and safety of dairy products.
