Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins

“Slovak bryndza” is a traditional Slovak cheese manufactured by milling lump of matured ewe’s or mixture and cow’s cheese. The percentage greater than 50% w/w dry matter. Differences in the purchase prices milk create potential for adulteration. detection compounds isoelectric focusing ?-caseins after plasmolysis suitable method determination adulteration this analysis final results may be affected factors affecting laboratory activity biological factors. Biological are manifested primarily as variations casein content milk. Despite variation, also used quantification purposes. We were able to establish reliable calibration line from internal reference materials prepared our laboratory. mean composition bryndza determined research was protein 18.7 ± 1.9 g 100 g?1, fat 24.0 1.8 lactose 1.5 ash 4.5 0.3 matter 49.3 2.6 18.4 gamma 0.60 0.19 bovine-to-ovine ratio 0.65 0.12 g?1.