Milk and Dairy Products

Abstract

This chapter summarizes recent applications of the gas chromatography/mass spectrometry (GC/MS) technique to authenticate and detect adulteration of milk and dairy products. Reported studies were categorized under five different classes, according to the product under study, which are milk, cheese, yoghurt, butter, ghee, and milk powder. Milk authentication and adulteration studies have mostly investigated the effect of feeding regime, animal type and animal species on the molecular composition of the final products. Cheese authentication has focused on the ability and limitations of GC/MS-based techniques to provide data for the Protected Designation of Origin of cheese samples. Yoghurt, butter, ghee, and milk powder samples are the other dairy products on which limited number of studies were reported in the literature with regard to their authentication. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2023. All rights reserved.