Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process

摘要

The addition of cow milk cream to buffalo cream, if not specified on the butter label, is a fraudulent practice. This adulteration is a common because cow cream has lower costs. A chromatographic method based on the detection of specific proteins (as described in DM 10/04/1996) was used to detect bovine cream in buffalo cream destined for the butter-making process.