Abstract
Analysis of caseins by electrophoresis and fatty acids by gas liquid chromatography for detection of cow's milk in Manchego cheese was studied. Polyacrylamide gel electrophoresis was more sensitive and gave better resolution than cellulose acetate. By polyacrylamide gel electrophoresis 5% of cow's milk in sheep's milk was measurable. Detection of cow's milk in cheese was more difficult, although it was possible to detect 10% by a band similar to αs1I (degradation product from bovine αs1 casein). Quantitation was troubled by the proteolytic process during ripening. When milk fat was used for adulteration of cheese, gas chromatography was capable of detecting 7% of bovine milk fat when composition of the original milk fat was known. If unknown, the limit of detection was higher.
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