Milk

Food adulteration for economic gain remains a signicant challenge in the dairy industry, often compromising product quality and consumer trust. A common example is the addition of cheaper cow’s milk to high-value goat or sheep milk products, particularly cheeses, which misleads consumers and undermines the intended purity of these specialty items. Our testing solutions help manufacturers detect cow’s milk in goat and sheep milk products. Isoelectric focusing for -casein (CIS-casein) remains the reference method, providing precise detection in cheeses and milk, while immunochromatographic techniques offer a practical alternative for routine verification. Such measures ensure that premium dairy products remain authentic and trustworthy.