Quantitative authenticity testing of buffalo mozzarella via alpha(s1)-Casein using multiple reaction monitoring mass spectrometry

Yvonne Gunning, Louis K. W. Fong, Mark Philo, E. Kate Kemsley

Research output: Contribution to journalArticle

6 Citations (Scopus)
12 Downloads (Pure)

Abstract

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 alpha(s1)-casein, present in both species but with 10 amino acid sequence differences, we extract a list of marker peptides specific to each species. 'Identical' peptides, exactly the same in both species, are used for relative quantitation of alpha(s1)-casein in each milk type, whereas 'similar' peptides, present in both species but differing typically by one amino acid, are used to demonstrate relative quantitation in binary cheese mixtures. In addition, we report a pilot survey of UK supermarket and restaurant products labelled as 'buffalo mozzarella', finding that 2/3 of restaurant meals and supermarket pizzas are either mislabelled or adulterated.

Original languageEnglish
Pages (from-to)189-197
Number of pages9
JournalFood Control
Volume101
Early online date27 Feb 2019
DOIs
Publication statusPublished - Jul 2019

Keywords

  • Mozzarella
  • Cheese
  • Authenticity
  • Mass spectrometry
  • MRM
  • Marker peptide
  • PERFORMANCE LIQUID-CHROMATOGRAPHY
  • TIME PCR METHOD
  • WATER-BUFFALO
  • DAIRY-PRODUCTS
  • COWS MILK
  • QUANTIFICATION
  • ADULTERATION
  • CHEESE
  • BETA
  • IDENTIFICATION

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