Adulteration in dairy products presents food safety challenges, driven by economic factors.
Processing may change specific biomarkers, thus affecting their effectiveness in detection. In …

Mare milk (MM) production is lower than that of cow milk (CM), making it a premium product.
Unfortunately, sellers adulterate MM with cheap CM to unscrupulously gain more profits …

Background This review highlights the critical need for innovative biomarkers in
authenticating milk and its derivatives to ensure quality, authenticity and safety in the food …

Adulteration of ovine, caprine, and buffalo milks with more common bovine material occurs
for economic reasons and seasonal availability. Frauds are also associated with the use of …

This study investigated the differences in proteins and metabolites from goat and bovine
milk, and their mixtures, using data-independent-acquisition-based proteomics and …

Abstract Advances in Matrix-assisted Laser Desorption/Ionization-Time-Of-Flight Mass
Spectrometry (MALDI-TOF-MS) have led to its supremacy for complex assessment of food …

Milk is one of the most important nutritious foods, widely consumed worldwide, either in its
natural form or via dairy products. Currently, several economic, health and ethical issues …

Milk is one of the oldest natural dairies with high value, which has different species including
cow, camel, donkey, goat, sheep, buffalo, yak and et al. However, economically motivated …

Milk and other dairy products are the main source of protein in human diet, which are usually
complex compounds comprising proteins and its derivatives. Proteomic practices enable …

The adulteration of high-value milks with low-value milks is a common fraudulent practice in
the dairy industry. This not only results in economic or quality prejudice, but also poses a …