Advances in Identification of Protein Adulteration in Milk and Dairy Products

doi:10.7506/spkx1002-6630-201009069

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 306-312.doi: 10.7506/spkx1002-6630-201009069

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Advances in Identification of Protein Adulteration in Milk and Dairy Products

YANG Guang1,2，WANG Jia-qi1,*，BU Deng-pan1，Khas-Erdene1，LIU Qing-sheng1，SUN Peng1，LIU Kai-lang1，LUO Qiu-jiang2

1. State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing
100193, China；2. Laboratory of Animal Nutrition, Xinjiang Agricultural University, Urumqi 830052, China

Received:2009-08-26 Revised:2009-12-08 Online:2010-05-01 Published:2010-12-29
Contact: WANG Jia-qi1 E-mail:wang-jia-qi@263.net

Abstract

Abstract:

Two methods with one principle for identifying protein adulteration in milk and dairy products have been summarized in this paper. Two methods were focused on specific and non-specific identification of protein adulteration in milk and dairy products. The main principle for establishing these detection methods was concentrated on the difference among specific proteins in adulterated milk and dairy products.

Key words: dairy products, protein adulteration, specific identification, non-specific identification, difference

CLC Number:

TS252

YANG Guang1,2，WANG Jia-qi1,*，BU Deng-pan1，Khas-Erdene1，LIU Qing-sheng1，SUN Peng1，LIU Kai-lang1，LUO Qiu-jiang2. Advances in Identification of Protein Adulteration in Milk and Dairy Products[J]. FOOD SCIENCE, 2010, 31(9): 306-312.

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Advances in Identification of Protein Adulteration in Milk and Dairy Products

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