[Determination of cow milk-casein in sheep and goat cheese by immunoelectrophoresis].
By means of crossed immunoelectrophoresis according to the method of Clarke and Freeman combined with a modification of the silver staining technique of Willoughby and Lambert, using a commercial anti-bovine casein rabbit serum, in sheep's and goat's cheese it is possible to evaluate the added cow's milk in a clear and reproducible way down to a level of 0.1-0.2%. The lower detection limit is within the lower scale after the addition of starter cultures usual in the production of cheese from raw milk and more than tenfold below the amounts of starter cultures used in the production of cheese from heated milk. Because of the possibility of using casein for detection, this method is suitable for analysis, not only in cheese made from raw milk, but also in that made from heated milk.
Elbertzhagen
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Lehrstuhl für Milchwissenschaft, Institut für Milchwissenschaft und Lebensmittelverfahrenstechnik, Technischen Universität München.
D000818:Animals; D002364:Caseins / Q000032:analysis*; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D006041:Goats; D007122:Immunoelectrophoresis; D008892:Milk / Q000032:analysis*; D012756:Sheep
D002364:Caseins
Bestimmung von Kuhmilch-Casein in Schaf- und Ziegenkäse mittels Immunelektrophorese.