Detection of the adulteration of water buffalo milk and mozzarella with cow’s milk by liquid chromatography–mass spectrometry analysis of β-lactoglobulin variants-Reference-Cited by-同舟云学术

Detection of the adulteration of water buffalo milk and mozzarella with cow’s milk by liquid chromatography–mass spectrometry analysis of β-lactoglobulin variants

Published:2010-10 Issue:3 Volume:122 Page:901-908
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Czerwenka Christoph,Műller Lukáš,Lindner Wolfgang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Fast isoelectric focusing and antipeptide antibodies for detecting bovine casein in adulterated water buffalo milk and derived mozzarella cheese;Addeo;Journal of Agricultural and Food Chemistry,2009

2. The potential of matrix-assisted laser desorption/ionization mass spectrometry in the quality control of water buffalo mozzarella cheese;Angeletti;Journal of Mass Spectrometry,1998

3. Possibilities of different animal milk detection in milk and dairy products – A review;Borková;Czech Journal of Food Science,2005

4. Identification of cow’s milk in “buffalo” cheese by duplex polymerase chain reaction;Bottero;Journal of Food Protection,2002

5. Species origin of milk in Italian mozzarella and Greek feta cheese;Branciari;Journal of Food Protection,2000

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