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Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese

2016; Wiley; Volume: 51; Issue: 7 Linguagem: Inglês

10.1111/ijfs.13128

1365-2621

Ben‐Hur Ramos Ferreira Gonçalves, Grazielly de Jesus Silva, Silvania Farias Oliveira Pontes, Rafael da Costa Ilhéu Fontan, Antônio Sílvio do Egito, Sibelli Passini Barbosa Ferrão,

Milk Quality and Mastitis in Dairy Cows

Summary Electrophoretic and chromatographic techniques were used to determine water‐soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate ( SDS ‐ PAGE ) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kD a for the addition of cow's milk above 30%. Reverse‐phase high‐performance liquid chromatography ( RP ‐ HPLC ) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them.