Analysis of milk with liquid chromatography–mass spectrometry: a review

Abstract As a widely consumed foodstuff, milk and dairy products are increasingly studied over the years. At present time, profiling is used as benchmark to assess properties of milk. Modern biomolecular mass spectrometers have become invaluable fully characterize composition. This review reports analysis its components using liquid chromatography coupled with spectrometry (LC–MS). LC–MS whole will be discussed subdivided into major constituents milk, namely, lipids, proteins, sugars mineral fraction.