Stable isotope ratio analysis of lactose as a possible potential geographical tracer of milk

Perini, Matteo; Thomas, Freddy; Cabañero, Ana I.; Simoni, M.; Camin, Federica

doi:10.1016/j.foodcont.2022.109051

Cited by 5 publications

(2 citation statements)

References 37 publications

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“…This study provided initial evidence of the potential for stable isotope ratio values to be used as an origin determination tool for milk. The study by Perini et al (2022) investigated the use δ 2 H values of lactose and δ 18 O values of bulk milk as a geographic indicator of milk in Europe. This paper provided evidence of the need to isolate a particular component from products in order to compare different dairy products.…”

Section: Resultsmentioning

confidence: 99%

Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification

O' Sullivan,

Cama-Moncunill,

Salter-Townshend

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification

O' Sullivan,

Cama-Moncunill,

Salter-Townshend

et al. 2023

Food Chemistry: X

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“…Stable isotope ratio analysis (SIRA) for the authentication of milk, 1 cheese, 2 butter, 3 and milk powders 4 is a method of choice for many situations. In previous studies of milk and dairy products, cheese glycerol, 5 milk 6 or specific milk fractions including bulk milk powder, 7 milk fat, 8 milk water, 9 lactose, 10 or, most frequently, casein, 11 , 12 , 13 , 14 has been used for SIRA. In milk, using SIRA, δ 13 C and δ 15 N values have been measured in whole milk and isolated casein fractions, 5 , 15 while δ 18 O values have been measured in milk water fractions.…”

Section: Introductionmentioning

confidence: 99%

Isolation of casein for stable isotope ratio analysis of butter, cheese, and milk powder

O’Sullivan

Schmidt

O’Sullivan

et al. 2023

Rapid Comm Mass Spectrometry

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Stable isotope ratio analysis (SIRA) is commonly used for the authentication of dairy commodities, providing evidence to support the geographical origin and production background of products. We set out to optimise methods for the isolation of a common constituent (casein) from three dairy commodities, which would permit easier inter-and intra-commodity comparisons following SIRA.Methods: Three published methods for isolation of protein (from cheese, milk, and butter) were adapted to yield protein (casein) fractions from commercial cheddar cheese, whole milk powder (WMP), and butter samples with a high degree of purity for subsequent SIRA. The casein fractions isolated underwent elemental analysis (H, C, and N), protein determination, and some also underwent SIRA of O and S.Two-way analysis of variance and Tukey post hoc comparisons tested differences between methods.Results: For each product, an optimised casein isolation method was chosen based on the C/N ratio and protein content. An optimum solvent lipid extraction (petroleum spirit-diethyl ether (2:1)) and casein precipitation method was chosen for cheddar cheese casein. A final solvent lipid extraction (heptane-isopropanol (3:2)) was necessary for WMP and butter casein extraction. δ 13 C and δ 2 H values validated the methods' abilities to remove contaminating lipid and isolate pure casein.Conclusions: Casein of high purity, for subsequent SIRA, can be isolated from cheddar cheese, WMP, and butter following modifications of previously published methods.

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Effects of different floral periods and environmental factors on royal jelly identification by stable isotopes and machine learning analyses during non-migratory beekeeping

Liu

Yin

Dong

et al. 2023

Food Research International

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Stable isotope ratio analysis of lactose as a possible potential geographical tracer of milk

Cited by 5 publications

References 37 publications

Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification

Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification

Isolation of casein for stable isotope ratio analysis of butter, cheese, and milk powder

Effects of different floral periods and environmental factors on royal jelly identification by stable isotopes and machine learning analyses during non-migratory beekeeping

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