Fast detection of bovine milk in Rocquefort cheese with phastsystem by gel isoelectric focusing and immunoblotting

6533b85bfe1ef96bd12babe1

RESEARCH PRODUCT

Fast detection of bovine milk in Rocquefort cheese with phastsystem by gel isoelectric focusing and immunoblotting

Lina Chianese M. Rivemale Francesco Addeo Luigi Moio

subject

[SDV.SA]Life Sciences [q-bio]/Agricultural sciences Bovine milk Roquefort cheese Blue cheese Cheese ripening Biology 01 natural sciences Cow milk fluids and secretions food Casein Food science food.cheese ComputingMilieux_MISCELLANEOUS [SDV.SA] Life Sciences [q-bio]/Agricultural sciences Chromatography Isoelectric focusing 010401 analytical chemistry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences [SDV.IDA] Life Sciences [q-bio]/Food engineering 040201 dairy & animal science 0104 chemical sciences [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition Food Science

description

.Summary - A fast procedure for the detection of bovine milk in Roquefort cheese is described. It is based on the separation by rapid isoelectric focusing on Phasteysterne apparatus of 12-caseinsfrom the milk of the 2 species. The presence of bovine milk is also confirmed by the detection in the electrophoretic pattern of a ~-casein derived peptide from bovine milk, during cheese ripening, identified by immunoblotting. By using Ihis procedure, levels of bovine milk as low as 5% were easily delecled in Roquefort cheese ripened for a period varying from 10 days to 5 months.

year	journal	country	edition	language
1992-01-01

https://hal.inrae.fr/hal-02707310

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