Review on the progress in authentication technology of protein powder and milk powder

CAO Chun-ting; SUN Jian-xia; BAI Wei-bin; YANG Yong; OU Shi-yi; WU Xi-yang

doi:10.13386/j.issn1002-0306.2013.23.072

CAO Chun-ting, SUN Jian-xia, BAI Wei-bin, YANG Yong, OU Shi-yi, WU Xi-yang. Review on the progress in authentication technology of protein powder and milk powder[J]. Science and Technology of Food Industry, 2013, (23): 368-372. DOI: 10.13386/j.issn1002-0306.2013.23.072

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Review on the progress in authentication technology of protein powder and milk powder

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Protein powder and milk powder is a kind of food that pregnant women and infants are particularly concerned.The adulterated phenomenon of milk powder and protein powder is very serious and variable.This phenomenon is a serious threat to physical health of consumer.This paper summarized several important detection methods of the non- protein component adulteration (melamine, etc) , the heterologous protein adulteration (soybean protein, etc) , milk- derived protein adulteration (whey powder, etc) and non- fat adulteration and compared with advantages and disadvantages of the various methods of authentication.

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Science and Technology of Food Industry

Review on the progress in authentication technology of protein powder and milk powder

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