Detection of bovine milk in ovine Halloumi cheese by HPLC analysis of cheese caseins hydrolysed by plasmin

dc.contributor.author	Volitaki, AJ	en
dc.contributor.author	Kaminarides, SE	en
dc.date.accessioned	2014-06-06T06:44:36Z
dc.date.available	2014-06-06T06:44:36Z
dc.date.issued	2001	en
dc.identifier.issn	00263788	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1973
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0035630864&partnerID=40&md5=1cdb8e82f28791b452ad808a9460783a	en
dc.title	Detection of bovine milk in ovine Halloumi cheese by HPLC analysis of cheese caseins hydrolysed by plasmin	en
heal.type	journalArticle	en
heal.publicationDate	2001	en
heal.abstract	The possibility of detection and determination of bovine milk in adulterated ovine Halloumi cheese by HPLC analysis of cheese caseins hydrolysed by plasmin was examined. Cheeses made from pure bovine and ovine milk and from known mixtures of the two were studied The detection of bovine milk in cheese was based on the chromatographic peak eluted at 24.4 min in the region of bovine γ-caseins, which was distinctly separated from the other peaks of caseins hydrolysed by plasmin of bovine and ovine Halloumi cheese. Its area presented a linear relationship with the percentage of bovine milk in the mixtures. By using HPLC analysis of hydrolysed cheese caseins, levels of bovine milk as low as 1% were detected in ovine Halloumi cheese at 1 day and after 40 days in brine.	en
heal.journalName	Milchwissenschaft	en
dc.identifier.issue	4	en
dc.identifier.volume	56	en
dc.identifier.spage	207	en
dc.identifier.epage	210	en