China Dairy ›› 2024, Vol. 0 ›› Issue (3): 77-82.doi: 10.12377/1671-4393.24.03.14

• DAIRY INDUSTRY • Previous Articles     Next Articles

Research Progress of Adulteration Detection Technology in Dairy Products

ZHAO Chengying1, YUAN Jing1, WANG Baoju2, LIU Hengyu2, LIU Chengjun2, ZHOU Guangchi1, LI Zhiqiang1, LIU Xiao2   

  1. 1Animal Husbandry and Veterinary Development Center,Dongchangfu District,Liaocheng Shandong 252000;
    2Liaocheng Animal Husbandry and Veterinary Development Center,Liaocheng Shandong 252000
  • Online:2024-03-25 Published:2024-04-24

Abstract: Adulteration has always been an important factor affecting the quality and safety of dairy products. From the initial adulteration of nitrogen, vegetable protein, melamine and other substances into dairy products, to the current adulteration of low-priced milk into high-priced milk for sale, various adulteration problems emerge one after another. It is particularly important to develop fast, efficient and high-quality dairy adulteration detection technology. At present, the common detection techniques are basically based on the characteristics of fat, protein and nucleic acid in milk. In this paper, electrophoresis, near infrared spectroscopy, liquid chromatography, gas chromatography, enzyme-linked immunosorbent assay, low-field nuclear magnetic resonance and so on in dairy detection technology are comprehensively summarized to promote the development of dairy adulteration detection technology and ensure the quality and safety of dairy products.

Key words: dairy product, detection, adulteration, quality

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