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Original Articles

Authenticity Assessment of Dairy Products

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Pages 563-585 | Published online: 18 Jan 2007

Keep up to date with the latest research on this topic with citation updates for this article.

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Shyam Narayan Jha, Pranita Jaiswal, Manpreet Kaur Grewal, Mansha Gupta & Rishi Bhardwaj. (2016) Detection of Adulterants and Contaminants in Liquid Foods—A Review. Critical Reviews in Food Science and Nutrition 56:10, pages 1662-1684.
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C. Ruiz-Samblás, A. González-Casado & L. Cuadros-Rodríguez. (2015) Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years. Critical Reviews in Food Science and Nutrition 55:11, pages 1618-1631.
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Articles from other publishers (102)

Simona Perga, Cristina Biolatti, Isabella Martini, Francesco Rossi, Alfredo Benso, Pier Luigi Acutis, Alessandro Bagnato, Domenico Cognata, Piero Caroggio, Simone Peletto & Paola Modesto. (2023) Application of Microsatellites to Trace the Dairy Products Back to the Farm of Origin. Foods 12:22, pages 4131.
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Zhenchuang Xu & Yanchuan Zhao. (2023) 19 F‐Labeled Probes for Recognition‐Enabled Chromatographic 19 F NMR . The Chemical Record 23:9.
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Anh Van Nguyen, Anh Thi Ngoc Vu, Victor I. Deineka, Lyudmila A. Deineka & Thach Kien Thi Linh Da. (2023) Novel approach for determination of milk fat adulteration with non-milk fat by RP-HPLC. Journal of Food Composition and Analysis 121, pages 105419.
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Deb Duhita Mondal, Ushashi Chakraborty, Manotosh Bera, Subhrojyoti Ghosh & Debasish Kar. (2023) An overview of nutritional profiling in foods: Bioanalytical techniques and useful protocols. Frontiers in Nutrition 10.
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Zhenchuang Xu & Yanchuan Zhao. (2023) F-labeled molecular probes for NMR-based detection. Journal of Fluorine Chemistry 266, pages 110089.
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Juliana S. Lima, Daniela C.S.Z. Ribeiro, Habib Asseiss Neto, Sérgio V.A. Campos, Mônica O. Leite, Márcia E. de R. Fortini, Beatriz Pinho Martins de Carvalho, Marcos Vinícius Oliveira Almeida & Leorges M. Fonseca. (2022) A machine learning proposal method to detect milk tainted with cheese whey. Journal of Dairy Science 105:12, pages 9496-9508.
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Rodrigo Giglioti, Hiago Polli, Bianca Tainá Azevedo, Luciana Morita Katiki & Anibal Eugênio Vercesi Filho. (2022) Detection and quantification of adulteration in milk and dairy products: A novel and sensitive qPCR-based method. Food Chemistry: Molecular Sciences 4, pages 100074.
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Zhenchuang Xu, Siyi Gu, Yipeng Li, Jian Wu & Yanchuan Zhao. (2022) Recognition-Enabled Automated Analyte Identification via 19 F NMR . Analytical Chemistry 94:23, pages 8285-8292.
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Carolyn T. Mejares, Thom Huppertz & Jayani Chandrapala. (2022) Thermal processing of buffalo milk – A review. International Dairy Journal 129, pages 105311.
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João Pedro Hebling e Tavares, Maria Lucimar da Silva Medeiros & Douglas Fernandes Barbin. (2022) Near‐infrared techniques for fraud detection in dairy products: A review. Journal of Food Science 87:5, pages 1943-1960.
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Isabel Mafra, Mónica Honrado & Joana S. Amaral. (2022) Animal Species Authentication in Dairy Products. Foods 11:8, pages 1124.
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Roisin O'Sullivan, Olaf Schmidt & Frank J. Monahan. (2022) Stable isotope ratio analysis for the authentication of milk and dairy ingredients: A review. International Dairy Journal 126, pages 105268.
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Ana M. Jiménez-Carvelo, Sanae Bikrani, Mounir Nechar, Badredine Souhail & Luis Cuadros-Rodríguez. 2022. Dairy Foods. Dairy Foods 261 280 .
Elahesadat Hosseini, Jahan B. Ghasemi, Bahram Daraei, Gholamhassan Asadi & Nooshin Adib. (2021) Near-infrared spectroscopy and machine learning-based classification and calibration methods in detection and measurement of anionic surfactant in milk. Journal of Food Composition and Analysis 104, pages 104170.
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Bárbara G. S. Guinati, Lucas R. Sousa, Karoliny A. Oliveira & Wendell K. T. Coltro. (2021) Simultaneous analysis of multiple adulterants in milk using microfluidic paper-based analytical devices. Analytical Methods 13:44, pages 5383-5390.
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Dimitrios Livas, Maria Trachioti, Sofia Banou, Michailia Angelopoulou, Anastasios Economou, Mamas Prodromidis, Panagiota Petrou, Sotirios Kakabakos & Christos Kokkinos. (2021) 3D printed microcell featuring a disposable nanocomposite Sb/Sn immunosensor for quantum dot-based electrochemical determination of adulteration of ewe/goat’s cheese with cow’s milk. Sensors and Actuators B: Chemical 334, pages 129614.
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Duygu Ozer Genis, Banu Sezer, Sahin Durna & Ismail Hakki Boyaci. (2021) Determination of milk fat authenticity in ultra-filtered white cheese by using Raman spectroscopy with multivariate data analysis. Food Chemistry 336, pages 127699.
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Shweta Gimonkar, Erin E. Van Fleet & Kathryn A. Boys. 2021. Food Fraud. Food Fraud 249 279 .
Gokce Iymen, Gizem Tanriver, Yusuf Ziya Hayirlioglu & Onur Ergen. (2020) Artificial intelligence-based identification of butter variations as a model study for detecting food adulteration. Innovative Food Science & Emerging Technologies 66, pages 102527.
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Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Jasur Safarov, Shakhnoza Sultanova, Françoise Leriche & Abderrahmane Aït-Kaddour. (2020) Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 9:11, pages 1722.
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Yuzheng Yang, Kasper A. Hettinga, Sara W. Erasmus, Annemieke M. Pustjens & Saskia M. van Ruth. (2020) Opportunities for fraudsters: When would profitable milk adulterations go unnoticed by common, standardized FTIR measurements?. Food Research International 136, pages 109543.
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Nazife N Yazgan, Huseyin E Genis, Tugba Bulat, Ali Topcu, Sahin Durna, Atila Yetisemiyen & Ismail H Boyaci. (2020) Discrimination of milk species using Raman spectroscopy coupled with partial least squares discriminant analysis in raw and pasteurized milk . Journal of the Science of Food and Agriculture 100:13, pages 4756-4765.
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Fazal Mabood, Liaqat Ali, Ricard Boque, Ghulam Abbas, Farah Jabeen, Quazi Mohammad Imranul Haq, Javid Hussain, Ahmed Moahammed Hamaed, Zakira Naureen, Mahmood Al‐Nabhani, Mohammed Ziauddin Khan, Ajmal Khan & Ahmed Al‐Harrasi. (2019) Robust Fourier transformed infrared spectroscopy coupled with multivariate methods for detection and quantification of urea adulteration in fresh milk samples. Food Science & Nutrition 8:10, pages 5249-5258.
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E. A. Yurova, N. A. Zhizhin & S. A. Filchakova. (2020) Molecular genetic methods of analysis to identify the species affiliation of the raw material composition in food products. Vestnik MGTU 23:3, pages 214-223.
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Staša Hamzić Gregorčič, Doris Potočnik, Federica Camin & Nives Ogrinc. (2020) Milk Authentication: Stable Isotope Composition of Hydrogen and Oxygen in Milks and Their Constituents. Molecules 25:17, pages 4000.
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Cristian Piras, Carlotta Ceniti, Evita Hartmane, Nicola Costanzo, Valeria Maria Morittu, Paola Roncada, Domenico Britti & Rainer Cramer. (2020) Rapid Liquid AP-MALDI MS Profiling of Lipids and Proteins from Goat and Sheep Milk for Speciation and Colostrum Analysis. Proteomes 8:3, pages 20.
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Stefan-Marian Iordache, Eduard Gatin, Ana-Maria Iordache & Catalin Luculescu. (2019) Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method. Food Science and Technology International 26:2, pages 113-122.
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Vitor Augusto Condé, Gerson de Freitas Silva Valente & Eliene Carvalho Minighin. (2020) Milk fraud by the addition of whey using an artificial neural network. Ciência Rural 50:7.
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Kemal Efe Eseller, Ismail Hakkı Boyaci, Banu Sezer, Gonca Bilge & Halil Berberoglu. 2020. Laser-Induced Breakdown Spectroscopy. Laser-Induced Breakdown Spectroscopy 347 368 .
M Dong, M Tekliye & X Pei. (2019) RP-HPLC determination of Furosine in fermented milk of different brands retailed in China. International Journal of Agricultural Science and Food Technology 5:1, pages 064-067.
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M. Esteki, J. Regueiro & J. Simal‐Gándara. (2019) Tackling Fraudsters with Global Strategies to Expose Fraud in the Food Chain. Comprehensive Reviews in Food Science and Food Safety 18:2, pages 425-440.
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Andrius Garbaras, Raminta Skipitytė, Justina Šapolaitė, Žilvinas Ežerinskis & Vidmantas Remeikis. (2019) Seasonal Variation in Stable Isotope Ratios of Cow Milk in Vilnius Region, Lithuania. Animals 9:3, pages 69.
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Nazife Nur Yazgan Karacaglar, Tugba Bulat, Ismail Hakki Boyaci & Ali Topcu. (2019) Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt. Journal of Food and Drug Analysis 27:1, pages 101-110.
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Martin Alewijn, Ron Wehrens & Saskia M. van Ruth. (2018) Robust detection methodology of milk heat treatment in cheese based on volatile profile fingerprinting. International Dairy Journal 85, pages 211-218.
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Despina P. Kalogianni. (2017) DNA-based analytical methods for milk authentication. European Food Research and Technology 244:5, pages 775-793.
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Anisa Ribani, Giuseppina Schiavo, Valerio Joe Utzeri, Francesca Bertolini, Claudia Geraci, Samuele Bovo & Luca Fontanesi. (2018) Application of next generation semiconductor based sequencing for species identification in dairy products. Food Chemistry 246, pages 90-98.
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Wen-Hao Su, Ioannis S. Arvanitoyannis & Da-Wen Sun. 2018. Modern Techniques for Food Authentication. Modern Techniques for Food Authentication 731 758 .
Jesús Lozano-Sánchez, Isabel Borrás-Linares, Agnes Sass-Kiss & Antonio Segura-Carretero. 2018. Modern Techniques for Food Authentication. Modern Techniques for Food Authentication 459 526 .
Simon Kelly, Christopher Brodie & Andreas Hilkert. 2018. Modern Techniques for Food Authentication. Modern Techniques for Food Authentication 349 413 .
Serap Kılıç ALTUN & Hisamettin DURMAZ. (2017) Şanlıurfa’da Tüketime Sunulan Koyun Peynirlerinde İnek Sütü Varlığının BelirlenmesiDetection of Cow’s Milk in Ovine Cheese Consumed in Sanliurfa Province. Harran Üniversitesi Veteriner Fakültesi Dergisi 6:2, pages 163-166.
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Odile Rolet-Répécaud, Céline Arnould, Stéphane Gavoye, Eric Beuvier & Christine Achilleos. (2017) An immunoassay to assess lamb and kid rennets authenticity. Food Control 82, pages 251-255.
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Luiz Javier R. Barron, Noelia Aldai, Mailo Virto & Mertxe de Renobales. 2017. Global Cheesemaking Technology. Global Cheesemaking Technology 100 119 .
Aleksandar Nedeljkovic, Igor Tomasevic, Jelena Miocinovic & Predrag Pudja. (2017) Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis. Food Chemistry 232, pages 487-492.
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D Trbović, R Petronijević & V Đorđević. (2017) Chromatography methods and chemometrics for determination of milk fat adulterants. IOP Conference Series: Earth and Environmental Science 85, pages 012025.
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Simonetta Caira, Maria Adalgisa Nicolai, Sergio Lilla, Maria Grazia Calabrese, Gabriella Pinto, Andrea Scaloni, Lina Chianese & Francesco Addeo. (2017) Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions. Food Chemistry 230, pages 482-490.
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Eunyoung Hong, Sang Yoo Lee, Jae Yun Jeong, Jung Min Park, Byung Hee Kim, Kisung Kwon & Hyang Sook Chun. (2017) Modern analytical methods for the detection of food fraud and adulteration by food category. Journal of the Science of Food and Agriculture 97:12, pages 3877-3896.
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Chiara Beltramo, Maria Vittoria Riina, Silvia Colussi, Valentina Campia, Maria Grazia Maniaci, Cristina Biolatti, Silvia Trisorio, Paola Modesto, Simone Peletto & Pier Luigi Acutis. (2017) Validation of a DNA biochip for species identification in food forensic science. Food Control 78, pages 366-373.
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Ignacio Ortea, Karola Böhme, Pilar Calo‐Mata & Jorge Barros‐Velázquez. 2017. Food Authentication. Food Authentication 325 354 .
Cosima D. Calvano, Antonio Monopoli & Carlo G. Zambonin. 2017. Food Authentication. Food Authentication 393 411 .
A. Kemal Seçkin, Başak Yilmaz & Halil Tosun. (2017) Real-time PCR is a potential tool to determine the origin of milk used in cheese production. LWT 77, pages 332-336.
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Amrita Poonia, Alok Jha, Rajan Sharma, Harikesh Bahadur Singh, Ashwini Kumar Rai & Nitya Sharma. (2017) Detection of adulteration in milk: A review. International Journal of Dairy Technology 70:1, pages 23-42.
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Yisen Liu & Songbin Zhou. (2017) Rapid Detection of Hydrolyzed Leather Protein Adulteration in Infant Formula by Near-infrared Spectroscopy. Food Science and Technology Research 23:3, pages 469-474.
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Daniele Naviglio, Marina Dellagreca, Francesco Ruffo, Anna Andolfi & Monica Gallo. (2017) Rapid Analysis Procedures for Triglycerides and Fatty Acids as Pentyl and Phenethyl Esters for the Detection of Butter Adulteration Using Chromatographic Techniques. Journal of Food Quality 2017, pages 1-11.
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Xing Ke, Jingshun Zhang, Shiyun Lai, Qi Chen, Yu Zhang, Yirong Jiang, Weimin Mo & Yiping Ren. (2016) Quantitative analysis of cow whole milk and whey powder adulteration percentage in goat and sheep milk products by isotopic dilution-ultra-high performance liquid chromatography-tandem mass spectrometry. Analytical and Bioanalytical Chemistry 409:1, pages 213-224.
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Gonca Bilge, Banu Sezer, Kemal Efe Eseller, Halil Berberoglu, Ali Topcu & Ismail Hakki Boyaci. (2016) Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy. Food Chemistry 212, pages 183-188.
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Lina Tortorici, Rosalia Di Gerlando, Marco Tolone, Salvatore Mastrangelo & Maria Teresa Sardina. (2016) 12S rRNA mitochondrial gene as marker to trace Sicilian mono-species dairy products. Livestock Science 193, pages 39-44.
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Pardeep Kumar, Piyush Kumar, Sanjeev Manhas & Naveen Kumar Navani. (2016) A simple method for detection of anionic detergents in milk using unmodified gold nanoparticles. Sensors and Actuators B: Chemical 233, pages 157-161.
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Sharifuddin M. Zain, Shima Behkami, Sezgin Bakirdere & Isa B. Koki. (2016) Milk authentication and discrimination via metal content clustering – A case of comparing milk from Malaysia and selected countries of the world. Food Control 66, pages 306-314.
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Matteo Scampicchio, Daniela Eisenstecken, Lorenzo De Benedictis, Calogero Capici, Davide Ballabio, Tanja Mimmo, Peter Robatscher, Luis Kerschbaumer, Michael Oberhuber, Annemarie Kaser, Christian W. Huck & Stefano Cesco. (2015) Multi-method Approach to Trace the Geographical Origin of Alpine Milk: a Case Study of Tyrol Region. Food Analytical Methods 9:5, pages 1262-1273.
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Serena Camerini, Emanuela Montepeloso, Marialuisa Casella, Marco Crescenzi, Rosa Maria Marianella & Fabio Fuselli. (2016) Mass spectrometry detection of fraudulent use of cow whey in water buffalo, sheep, or goat Italian ricotta cheese. Food Chemistry 197, pages 1240-1248.
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Fabio Fuselli, Anna Deluca, Emanuela A Montepeloso, Giulia Ibba, Flavio Tidona, Lucia Longo & Rosa M Marianella. (2015) Detection of fraudulent addition of bovine whey in water buffalo ricotta cheese by isoelectric focusing. Journal of the Science of Food and Agriculture 95:13, pages 2757-2762.
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Jung-Min Park, Na-Kyeong Kim, Cheul-Young Yang, Kyong-Whan Moon & Jin-Man Kim. (2014) Determination of the Authenticity of Dairy Products on the Basis of Fatty Acids and Triacylglycerols Content using GC Analysis. Korean Journal for Food Science of Animal Resources 34:3, pages 316-324.
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Peter F. Scholl, Samantha M. Farris & Magdi M. Mossoba. (2014) Rapid Turbidimetric Detection of Milk Powder Adulteration with Plant Proteins. Journal of Agricultural and Food Chemistry 62:7, pages 1498-1505.
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