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Detection of Milk Mixtures in Halloumi Cheese

Instituto de Fermentaciones Industriales, CSIC. C/Juan de la Cierva, 3. 28006 Madrid, Spain

Corresponding author: Mercedes Ramos; e-mail: mramos{at}ifi.csic.es.

A capillary electrophoresis method has been applied to the detection of illegal addition of milk from goat and/or cow in Halloumi cheese, traditionally made with sheep milk. The electrophoretic profiles of the casein from Halloumi cheeses have revealed that caprine para--casein and bovine _S1-casein peaks point to the presence of low percentages of goat’s and/or cow’s milk added to Halloumi cheese. Stepwise multiple linear regression has been used to predict these percentages with a standard error of the estimation of 2.14%. The analytical method combined with the statistical application is valid for the prediction of percentages higher than 2% of goat’s and percentages of 5% of cow’s milk added to the cheese either in fresh or ripened cheese. The standard error of estimation was higher for the prediction of cow’s milk than for goat’s milk.

Key Words: milk mixture • Halloumi cheese • capillary zone electrophoresis

Abbreviation key: CE = capillary electrophoresis, RMSEP_CV = root mean square error of prediction obtained by leave-one-out cross-validation procedure, SMLR = stepwise multiple linear regression