Casein

The production of ewe and goat cheese is of economical importance in the European Community, especially for France, Spain, Italy and Greece. But as the production of ewe and goat milk depends on the season of the year, getting over the restricted production with the addition of cow milk in cheese production is of economical interest.

In addition to the reference method (Reg. No. 1081/96) of the European Commission, in which the isoelectric focusing of bovine g-casein is recommended, the RIDASCREEN® Casein assay provides a method for more specific and sensitive bovine g-casein detection in cheese and curd.

Using the RIDASCREEN® Casein assay, admixtures of cow milk can be detected in ewe or goat milk and cheese.

   
Format: 48 well  microtitreplate
 
Detection limit: 0.5 % bovine casein in cheese
 
Time requirement: incubation time 2 h 30 min 
 
Sample preparation:
Homogenization and extraction of the sample, centrifugation / drying (acetone)
- Isolation of casein according to reference method EU Reg. No. 1081/96 of the European Commission respectively L 01.00 Ð39 ¤ 39 LMBG can also be applied.
 
Cross reaction:
The antibodies used in the RIDASCREEN® Casein assay are monospecific against bovine g-casein. The antibodies recognize bovine g1 - g2-, g3 and ß-caseins to a similar extent. No cross reactivity against ewe and goat milk protein fractions were observed, but the antibodies cross react with buffalo casein. Therefore the test must not be applied for the detection of cow milk in cheese containing buffalo milk.
 
Samples per kit: up to 21 
 
Standards:
0.0 % / 0.5 % / 1.0 % bovine casein 
 
Measurement: microtiter plate reader (450 nm)