ABSTRACT
There are a large number of foreign proteins and lipids being used as adulterants in milk and milk products to mask the inferior quality as a part of economically motivated adulteration. In addition to chemical compounds, mixing of low-price milk with the high-price one is also observed mostly in developing countries as well as in some parts of the developed world. There are several analytical tools developed over the years to detect and quantify such adulterations including spectroscopy, chromatography, electrophoresis, immunoassay-based methods. Although each of these tools has its own advantages and limitations, significant advancement in chemometry in recent years has made it possible to better interpret and analyze the data obtained from these common analytical methods. This chapter reviews the recent development and future trends in the field of detection techniques specifically applicable to adulteration with foreign lipids and proteins. Milk protein adulteration detection techniques such as infrared spectroscopy, electrophoresis, other DNA-based methods, and mass spectrometry-based methods have been discussed. For lipid adulteration in milk, detection techniques, such as physicochemical constant determination, chromatography, and spectroscopy-based methods coupled with advanced chemometric tools, have been reviewed.
