Scientific Publications
Quantitative Authenticity Testing of Buffalo Mozzarella via Alpha s1 Casein Using Multiple Reaction Monitoring Mass Spectrometry
Food Control
We address the detection and quantitation of bovine milk in ‘buffalo’ mozzarella cheese
using multiple reaction monitoring (MRM) mass spectrometry (MS). Focussing on the abundant protein αs1-casein, present in both species but with 10 amino acid sequence differences, we extract a list of marker peptides specific to each species. Similar peptides present in both species are used to demonstrate relative quantitation in binary mixtures. Further, identical peptides are used for relative quantitation of αs1-casein in the two species.
In addition, we report a pilot survey of UK supermarket and restaurant products labelled as ‘buffalo mozzarella’and the finding that 2/3 of restaurant meals and supermarket pizzas are either mislabelled or adulterated. Finally, we discuss a scenario in which low- and intermediate-level adulteration may in some instances be linked to products or commodities involving pooling of produce from multiple sources.
Food Control
View Publication
