SILVA, R. V. S.; SILVA, Renault Vidal de Souza.
Résumé:
The mixture of goat milk with cow's milk is a fraudulent practice in the dairy industry.
The main reasons for this adulteration, besides the economic aspect, are the lowest yield
of goat milk and the fact that cow's milk is always available. To ensure the authenticity
of milk and goat cheeses, it is necessary the application of specific analytical tests that
allow the control of this kind of fraud. Among the methods found in the literature
stand out those based on analysis of protein fractions of milk, of which, the most used
are chromatographic, electrophoretic, immunological, the polymerase chain reaction
(PCR) and infrared spectroscopy. The purpose of this review was to address the main
methods, based on protein analysis, used to detect adulteration of goat milk by the
addition of cow's milk.
