Keywords
control and surveillance of foods and drinks
food
dairy products
cheese
How to Cite
Abstract
Dairy products adulteration may be done by different ways. The diversity of products and their
compound values favor to be deceived, and consequently cheat the consumers as for their sensory and
nutritional characteristics and price. Several methodologies can be used for identifying adulterants in
cheeses based on varied milk components. This review aimed to comment upon and discuss the reference
methodologies employed for analyzing adulterated cheese based on the different milk proteins and
the respective animal species from which the milk was originated.
References
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