Identification of adulteration in milk by matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry

Abstract

The development is described of a rapid, simply and accurate analytical method aimed at evaluating both the presence of cow milk in either raw ewe and water buffalo milk samples employed in industrial processes and the addition of powdered milk to samples of fresh raw milk, using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS). The presence of adulteration is defined by evaluating the protein patterns coming from the most abundant whey proteins, alpha-lactalbumin and beta-lactoglobulin, used as molecular markers. As no pretreatment of the milk samples is required and owing to the speed and ease of use of MALDI-MS the proposed analytical protocol can be used as a routine strategy for the identification of possible adulteration of the raw fresh milk samples that the dairy industry receives from producers every day.

Possibilities of different animal milk detection in milk and dairy products - a review

“…MALDI-MS bovine α-lactalbumin, β-lactoglobulin A and B COZZOLINO et al (2001) using two milk reference standards (with 0 and 1% of cow milk), the samples positive for the presence of cow milk can be detected. In the case, that the amounts of bovine γ 2 -casein and γ 3 -casein are equal or greater that their amounts in 1% standard, the presence of cow milk is confirmed.…”

“…This technique is fast, simple, and does not require any complicated preparation of milk samples. COZZOLINO et al (2001) was dealing with the detection of cow milk in ewe and buffalo milk. The determination of the presence of cow milk in ewe milk was based on the detection of bovine β-lactoglobulin A and B. Cow milk in buffalo milk was detected by the presence of bovine α-lactalbumin; adulteration of 5% was possible to detect.…”

From DNA to Emerging Technologies: Innovative Quality Markers

“…Moreover, the analysis of peptides as biochemical markers is advantageous when highly processed food matrices are investigated, given the higher resistance of peptides compared to DNA. MS-based techniques were capable to determine bovine caseins in water buffalo mozzarella cheese [9] and to discriminate also the cheeses obtained from the milk of…”

Mass-spectrometry-based metabolomics analysis for foodomics

“…Taking advantage of the fast speed, high sensitivity and easy automation of performance, MALDI-MS-based approaches (proteomics approaches in most cases) are often developed to evaluate milk adulteration or bacterial spoilage by detecting and quantifying species-specific markers (e.g., amino-acid sequence in protein) or intact proteins in milk samples in combination with multivariate statistical analyses for distinguishing milk adulteration or milk bacterial spoilage with milk from different study groups [52][53][54][55]. Although faster and easily automated, MALDI-MS-based approaches have limitations in quantification of complex mixtures.…”