Authentication of dairy products by immunochemical methods: a review

Abstract

Antibody-based techniques for the assessment of authenticity of dairy products are reviewed in this paper. Because of the inherent complexity of the protein and peptide fractions from milk and even more so from cheese, the use of immunoreagents which are more selective than polyclonal antibodies is usually required for the assaying dairy authenticity by immunochemical methods. Significant advances in this area have been achieved over the last decade thanks to advances in the antipeptide antibody technology, based on the use of properly designed peptides which mimick specified protein substructures as model antigens. Tailor-made antibodies have been developped either for the detection of single protein components or for recognizing protein adducts created by the technological processes employed. Different reagent configurations and immunoassay formats have been devised for a number of analytical applications relevant to the quality control of dairy products, ranging from the monitoring of molecular markers to the tracing of technological processes applied to milk for cheese-making.

Detection of adulteration in milk: A review

“…Due to excellent sensitivity and minimal sample preparation, immunochemical methods have found wide acceptance for the discrimination of milk of different species. More lately, tailor-made antibodies have also become available, which can detect protein components or may recognise the protein adducts created by the technological processes employed (Pizzano et al 2011). Immunological methods used for the detection of various types of animal milks have been described in Table 3.…”

“…More lately, tailor‐made antibodies have also become available, which can detect protein components or may recognise the protein adducts created by the technological processes employed (Pizzano et al . ). Immunological methods used for the detection of various types of animal milks have been described in Table .…”

“…; Pizzano et al . ) or by analysing the differences in the electrophoretic properties of milk fraction proteins and adulterant proteins. However, these methods were not sensitive and accurate enough at low concentrations.…”

“…In the early 1990s, detection of the foreign proteins added to the milk was limited to either methods based on the immunological properties of proteins, viz. enzyme-linked immunosorbent assay (ELISA), where the various fractions of milk or whey proteins could be detected by monoclonal or polyclonal antibodies (Haza et al 1996;Hurley et al 2004;Pizzano et al 2011) or by analysing the differences in the electrophoretic properties of milk fraction proteins and adulterant proteins. However, these methods were not sensitive and accurate enough at low concentrations.…”

Detection of plant oil addition to cheese by synchronous fluorescence spectroscopy

“…Various instrumental methods have been proposed to establish the authenticity of cheese and to detect the level of its adulteration. Among the methods focused on detecting foreign fat in milk products are the PCR-based techniques (Plath et al 1997 ), capillary and gel electrophoresis (Cartoni et al 1999 ; Veloso et al 2004 ; Guerreiro et al 2013 ), HPLC (Veloso et al 2004 ), immunochemical methods (Hurley et al 2006 ; Pizzano et al 2011 ; Rodríguez et al 2010 ), GC (Kim et al 2014 ), front-face fluorescence spectroscopy (Hammami et al 2013 ; Karoui et al 2007 ) and fluorescence spectroscopy (Ntakatsane et al 2013 ).…”