| dc.contributor.author |
KAMINARIDES, SE |
en |
| dc.contributor.author |
KANDARAKIS, JG |
en |
| dc.contributor.author |
MOSCHOPOULOU, E |
en |
| dc.date.accessioned |
2014-06-06T06:42:48Z |
|
| dc.date.available |
2014-06-06T06:42:48Z |
|
| dc.date.issued |
1995 |
en |
| dc.identifier.issn |
0004-9433 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/819 |
|
| dc.subject.classification |
Agriculture, Dairy & Animal Science |
en |
| dc.subject.classification |
Food Science & Technology |
en |
| dc.subject.other |
COWS MILK |
en |
| dc.title |
DETECTION OF BOVINE-MILK IN OVINE HALLOUMI CHEESE BY ELECTROPHORESIS OF ALPHA(S1)-CASEIN |
en |
| heal.type |
journalArticle |
en |
| heal.language |
English |
en |
| heal.publicationDate |
1995 |
en |
| heal.abstract |
The possibility of detection of bovine milk in adulterated ovine Halloumi cheese was examined by polyacrylamide gel electrophoresis (PAGE) of alpha(s1)-casein. It was found that cooking this type of cheese made from bovine and ovine milk at high temperatures followed by storage at 4 degrees C under brine of 7% NaCl (w/v) did not markedly change the electrophoretic profile of its caseins, especially the alpha(s1)-casein. Cheese made from pure bovine and ovine milk and from known mixtures of the two, were examined at 1 day and after 40 days of cold storage under brine of 7% NaCl. The detection of bovine milk in Halloumi cheese was based on the optical density of the bovine alpha(s1)-casein ban d wh ich was distinctly separated and had a linear relationship with the percentage of bovine milk in the mixtures. By using PAGE of cheese caseins, levels of bovine milk as low as 2.5% were easily detected in ovine Halloumi cheese at 1 day and after 40 days cold storage in brine. |
en |
| heal.publisher |
DAIRY INDUSTRY ASSN AUSTRALIA |
en |
| heal.journalName |
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
50 |
en |
| dc.identifier.isi |
ISI:A1995TH80300006 |
en |
| dc.identifier.spage |
58 |
en |
| dc.identifier.epage |
61 |
en |