Objective In the study of the European Community (EC) reference method for detecting cow's milk in ewe's and goat's cheeses some positive interference have been observed for some types of ewe cheeses. The effect of the proteolysis during the ripening of these cheeses seems to be responsible of the interference.The same method is also applied to goat's cheeses. Research focused on other proteins present in ewe's and goat's cheeses which may be easier to separate and detect by isoelectric focusing electrophoresis.With respect to the study of the chemical indicators for the evaluation of heat treatment of milk by the determination of the denatured whey proteins (alpha-lactoalbumine and beta-lactoglobuline), 7 collaborative trials regarding sterilized and ultra high temperature milks have been launched. These determination associated with the lactulose control can differentiate these kinds of milk; investigations on pasteurised milk are under way.Following the evaluation of the recommended gas chromatography (GC) method, the triglyceride profiles in butter, vegetable and animal fats and their mixture were determined with respect to detecting nonmilk fat in butter. Preliminary attempts to implement the collection of the data has been undertaken. Programme(s) JRC-RES 7C - Specific research programmes (EEC) to be implemented by the Joint Research Centre, 1992-1994 Topic(s) Data not available Call for proposal Data not available Funding Scheme Data not available Coordinator Joint Research Centre (JRC) EU contribution No data Address Edificio 29 21020 Ispra Italy See on map Total cost No data
