Separation and quantification of milk proteins with the addition of cheese whey by lab-on-a-chip

Abstract The objective of this work was to evaluate microfluidic chip electrophoresis, known as lab-on-a-chip technique, for the detection milk adulteration using cheese whey in comparison with SDS-PAGE. Raw, pasteurized, processed at an ultra-high temperature (UHT), and powdered samples received increasing concentrations (0, 1, 2.5, 5, 10, 20, 30, 50, 100% v/v), were subjected electrophoresis SDS-PAGE detect their mixtures. methodology able separate quantify proteins. In addition, tested technique is easy, rapid, sensitive, can addition from lowest level (1%) proteins α-casein β-casein.