Publications by authors named "Emanuela Montepeloso"
Article Synopsis
- - Ricotta cheese, a traditional Italian product, can be fraudulently made using cheaper cow whey instead of whey from sheep, goat, or buffalo.
- - A new mass spectrometry method has been developed that identifies specific peptides from different whey sources, allowing for the detection of cow whey in ricotta cheese at levels as low as 0.5%.
- - The method shows a strong correlation between the amount of cow whey and mass spectrometry results, making it a reliable tool for detecting and quantifying adulteration in ricotta cheese.
Background: Prevention of food fraud in the dairy field is a difficult issue for researchers, industries and policy makers, both for commercial and health reasons. Currently, no analytical method allows detection of the addition of bovine whey to water buffalo ricotta, so this fraudulent practice cannot be prevented. The authors' aim was to develop such a method.
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