Detection and confirmation of milk adulteration with cheese whey using proteomic-like sample preparation and liquid chromatography–electrospray–tandem mass spectrometry analysis

Motta, Tanara Magalhães Campos; Hoff, Rodrigo Barcellos; Barreto, Fabiano; Andrade, R.B.S.; Lorenzini, Daniel M.; Meneghini, Leonardo Zanchetti; Pizzolato, Tânia Mara

doi:10.1016/j.talanta.2013.11.093

Cited by 61 publications

(32 citation statements)

References 27 publications

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“…In north eastern Brazil, 41.2% of goat milk presented to the market was found to contain bovine milk [21]. A by-product from the cottage cheese industry called liquid whey has been reported to be used as a milk adulterant to increase the volume of milk after extracting proteins and fat [22]. Because of the wide variety of adulterants reportedly used in the dairy industry with diverse effects, there is need for routine monitoring of the milk market value chain right from farm level to assure food safety to consumers.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial residues and compositional quality of informally marketed raw cow milk, Lamu West Sub-County, Kenya, 2015

et al. 2017

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Introductionunadulterated milk, free of antimicrobial residues is important for industrial processing and consumers’ health. Antimicrobial residues in foods of animal origin can cause adverse public health effects like drug resistance and hypersensitivity. Milk produced in Lamu West sub-county is sold raw directly to consumers. We estimated the compositional quality and prevalence of antimicrobial residues in informally marketed raw cow milk in Lamu West Sub-County, Kenya.Methodswe randomly recruited 152 vendors and 207 farmers from four randomly selected urban centers in a cross-sectional study and interviewed them using a pretested standardized questionnaire. A100-ml raw milk sample was aseptically collected from each vendor and farm and tested for antimicrobial residues using Charm Blue Yellow II kit following the European Union Maximum Residue Limits (EU-MRLs) while an Ekomilk® Analyzer was used to measure compositional quality where samples with either solid not fat (SNF) < 8.5 or added water ≥ 0.01% or both were considered adulterated. We analyzed data using univariate analysis and unconditional logistic regression to calculate odds ratios (OR) and 95% confidence intervals (CI).Resultsthirty-two of the 207 (15.5%) samples from farmers and 28 (18.4%) of the 152 samples from vendors tested positive for antimicrobial residues. Thirty-six (17.4 %) samples from farmers and 38 (25.0%) from vendors were found to be adulterated with water. Farmers’ awareness of the danger of consuming milk with antimicrobial residues and farmers having training on good milking practices were protective against selling milk with antimicrobial residues (adjusted OR and 95% CI 0.20, 0.07-0.55 and 0.33, 0.11-0.99, respectively).Conclusionthe antimicrobial residues above EU MRLs and adulteration of raw marketed cow milk observed in this study provide evidence for routine testing of marketed milk and educating farmers to observe antimicrobial withdrawal period.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial residues and compositional quality of informally marketed raw cow milk, Lamu West Sub-County, Kenya, 2015

et al. 2017

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“…However, due to the availability and low cost of whey, the use of this product makes an economically attractive addition, thus harming consumers and law-abiding competitors. There are several methods available for detecting milk fraud by the addition of whey (Garcia et al, 2012;Motta et al, 2014;Neelima, Rao, Sharma, & Rajput, 2012;Santos, Pereira-Filho, & Rodriguez-Saona, 2013). However, some of these methods and the laboratory work involved are time consuming and have very high minimum limits of quantitative detection.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration

Carvalho

Coimbra

et al. 2015

Food Chemistry

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“…Moreover, the addition of cheese whey in fluid milk has already been reported [5]. This adulteration could be identify by individual analytical procedures such as phosphor partition [6], western blot immunoassay [7], liquid chromatography-electrospray-tandem mass spectrometry analysis [8], but these procedures are not accuracy, take a long time and are expensive [9].…”

Section: Introductionmentioning

confidence: 99%

Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound Method

Meier¹,

Aquino²

2015

J Adv Dairy Res

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The potentiality of the ultrasound method to identify adulteration of pasteurized milk with cheese whey was evaluated. Milk samples were mixed with different concentrations of whey cheese (0, 0.5, 1, 2.5, 5, 10, 15 and 20% v/v), resulting in eight levels of adulteration (500 mL for each one). This procedure was repeated six times totaling 48 samples. Cheese whey was obtained from the manufacturing of fresh cheese under laboratory conditions. Samples were examined for conventional method and ultrasound method by lipids, cryoscopy index, density and non-fat solids. The results of fat were higher from ultrasound than conventional method. However, a significant difference between control and adulterer samples was observed by conventional method while ultrasound showed differences in samples adulterer with 5% of whey cheese onwards. For non-fat solid, only the ultrasound method showed differences in samples adulterer with 2.5% onwards. While no differences in density and cryoscopy index were shown in both methods for any level of adulteration. Although none of the methods shown to be better for the determination of adulterated milk with whey cheese, it is suggested that others physicochemical parameters will evaluate by both methods in order to find parameters indicative of adulteration in pasteurized milk adulterer with whey cheese.

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Detection and confirmation of milk adulteration with cheese whey using proteomic-like sample preparation and liquid chromatography–electrospray–tandem mass spectrometry analysis

Cited by 61 publications

References 27 publications

Antimicrobial residues and compositional quality of informally marketed raw cow milk, Lamu West Sub-County, Kenya, 2015

Antimicrobial residues and compositional quality of informally marketed raw cow milk, Lamu West Sub-County, Kenya, 2015

Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration

Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound Method

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