Advances in the analysis of milk and dairy products

Some statistical aspects, with emphasis on systematic errors associated to the instrumental methods used in milk and dairy product analysis are presented. Sodium dodecylsulfate (SDS)-Polyacrylamide gel electrophoresis used to identify rennet cheese whey added to pasteurized milk and powder milk is discussed. The addition of animal or plant fats to dairy products such as fluid milk, milk powder or butler is considered an adulteration. A statistical lineal discriminant model using gas chromatography analysis of triglycerides in pure milk fat is presented. In recent years, evidence to show that free amino acids play a role in cheese flavour development has been presented. The analysis of free amino acids from Provolone cheese ripening and separated by gas liquid chromatography as their N-Heptafluorobutyryl isobutyl esters in presented.