“…mono-breed labeled cheeses). Nowadays, a great variety of methods have been developed to analyse milk protein fractions: alkaline urea polyacrylamide gel electrophoresis (urea-PAGE) and RP-HPLC (Reversed Phase-High Performance Liquid Chromatography) for whole caseins analysis and Cation-Exchange Chromatography (CEC) of whole casein for the fractionation of the lyophilized casein (Moatsou, Samolada, Panagiotou, & Anifantakis, 2004); Capillary Zone Electrophoresis (CZE) (Brambilla, Feligini, & Enne, 2003;Valenti, Pagano, & Avondo, 2012), RP-HPLC (Bonfatti, Grigoletto, Cecchinato, Gallo, & Carnier, 2008;Clark & Sherbon, 2000), SDS-polyacrylamide gel electrophoresis (SDS-PAGE) to identify allelic polymorphisms and Rocket Immunoelectrophoresis to estimate the contents of individual caseins (Grosclaude et al, 1987); Isoelectric focusing (IEF) and RP-HPLC/Electrospray Ionisation Mass Spectrometry (ESI-MS) to analyse the protein fractions and polymorphism of caseins of goat milk (Moatsou, Moschopoulou, Mollé, Kandarakis, & Léonil, 2008; (Cunsulo et al, 2005;Cunsulo, Muccilli, Saletti, Marletta, & Foti, 2006); Hydrophobic Interaction Chromatography (HIC) to separate and determine caseins (Bramanti, Sortino, Onor, Beni, & Raspi, 2003); Capillary Electrophoresis (CE) for quantitative determination of caseins (Gómez-Ruiz, Miralles, Agüera, & Amigo, 2004). Separation and quantification of the different as 1 -genetic variants were difficult to achieve.…”