Major food adulteration and contamination events seem to occur with some regularity, such
as the widely publicised adulteration of milk products with melamine and the recent …

Consumers have the right to know what is in the food they are eating. Accordingly, European
and global food regulations require that the provenance of the food can be guaranteed from …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

Food safety and quality and their associated risks pose a major concern worldwide
regarding not only the relative economical losses but also the potential danger to …

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 …

A method was developed for the quantification of cow milk adulteration in goat milk, based
on solvent separation of whey proteins followed by high‐performance liquid …

Fast real-time PCR TaqMan assays were developed and validated for species identification
in dairy products. Based on the amplification of 12S rRNA and cytB partial genes of …

Several milk metabolites are associated with breeds or species of dairy animals. A better
understanding of milk metabolites from different dairy animals would advance their use in …

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 …

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 …