Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE

Author:

Pesic Mirjana,Barac Miroljub,Vrvic Miroslav,Ristic Nikola,Macej Ognjen,Stanojevic Sladjana

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Addeo, F., Chianese, L., & Moio, L. (1989). Detection of bovine, caprine, ovine and water buffalo’s milk in mixtures by gel electrophoresis of caseins: A review. International Dairy Federation Group A7, Ewes goats milk. International Dairy Federation, Brussels, Belgium.

2. Comparison of electrophoresis, isoelectric focusing, and immunodiffusion in determinations of cows’ and goats’ milk in Serra da Estrela cheeses;Amigo;Lait,1992

3. Effect of technological parameters on electrophoretic detection of cow’s milk in ewe’s milk cheeses;Amigo;Journal of Dairy Science,1991

4. Separation and determination of denatured αs1-, αs2-, β- and κ-caseins by hydrophobic interaction chromatography in cows’, ewes’ and goats’ milk, milk mixtures and cheeses;Bramanti;Journal of Chromatography A,2003

5. Effect of thermal treatments on the determination of bovine milk added to ovine or caprine milk;Calvo;Food Chemistry,1989

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