Abstract
This study used desorption electrospray ionisation mass spectrometry (DESI-MS) to analyse and detect and classify biomarkers in five different animal and plant sources of milk for the first time. A range of differences in terms of features was observed in the spectra of cow milk, goat milk, camel milk, soya milk, and oat milk. Chemometric modelling was then used to classify the mass spectra data, enabling unique or significant markers for each milk source to be identified. The classification of different milk sources was achieved with a cross-validation percentage rate of 100% through linear discriminate analysis (LDA) with high sensitivity to adulteration (0.1–5% v/v). The DESI-MS results from the milk samples analysed show the methodology to have high classification accuracy, and in the absence of complex sample clean-up which is often associated with authenticity testing, to be a rapid and efficient approach for milk fraud control.
Highlights
Milk and dairy products are nutrient-dense foods that are relatively low in calorific content and provide high amounts of essential nutrients[1,2]
Cow’s milk allergy (CMA) is an example of a medical condition that results in the avoidance of dairy products; CMA is the most common food allergy in young children, with approximately 2–3% of young children living in the developed world suffering from it[4]
More than 9500 components were found in 5 milk species with desorption electrospray ionisation mass spectrometry (DESI-MS)
Summary
Milk and dairy products are nutrient-dense foods that are relatively low in calorific content and provide high amounts of essential nutrients[1,2]. Guidelines for Americans recommending that adults consume 500–750 mL of milk or equivalent dairy foods per day[3]. Cow’s milk allergy (CMA) is an example of a medical condition that results in the avoidance of dairy products; CMA is the most common food allergy in young children, with approximately 2–3% of young children living in the developed world suffering from it[4]. Lactose intolerance is another medical condition for which people will attempt to avoid dairy products or find adequate replacements[5]. Evidence shows that dairy products from goats and sheep maintain the key nutritional features of cow milk, but are easier to digest[6,7]
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