Capillary electrophoresis-based detection of cow milk adulteration in specialty milks and products: Physicochemical characteristics of potential markers

作者：Shuobo Jia, Xiaoyue Wang, Chunxia Deng, Bohao Zhang, Rongwei Han, Qijing Du, Hongning Jiang, Tongjun Guo, Dengpan Bu, Yongxin Yang · 发表于：Journal of Dairy Science · 年份：2025 · DOI：10.3168/jds.2025-26645 · 被引用次数：6 · 研究领域：Identification and Quantification in Food、Probiotics and Fermented Foods、Meat and Animal Product Quality

Specialty milks, known for their distinct nutritional profiles and expensive pricing, have received increased attention as a result of worries over their adulteration with cow milk.This study used capillary electrophoresis to detect cow milk adulteration (2%, 5%, 10%, 30%, and 50%) in raw, pasteurized, freeze-dried, and spray-dried forms of 7 specialty milks (buffalo, yak, goat, sheep, camel, horse, and donkey) and to identify particular markers derived from cow components.Cow S1 -casein, -casein A1, -lactoglobulin, and -lactalbumin were identified as potential markers for detecting cow milk adulteration in specific milk types, based on their retention times.Among these, S1 -casein was capable of detecting 2% cow milk adulteration in raw sheep, camel, and horse milks, and 5% adulteration in raw buffalo, goat, and donkey milks.-Lactoglobulin, on the other hand, detected 5% cow milk adulteration in raw goat and camel milks, and 30% adulteration in raw horse and donkey milks.The detection limit for S1 -casein, and -lactoglobulin in freeze-dried milk powder remained unaltered compared with raw milk.However, the detection limit increased in pasteurized and spray-dried forms, which was connected with particular milk markers. S1 -Casein and -lactoglobulin from cow and specific milk were characterized following separation, revealing significant differences in particle size and surface hydrophobicity between cows and specific species.These variations contributed to differences in the ...