Detecção da presença de leite bovino no leite caprino por imunocromatografia e ELISA.

Abstract

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.