Community Research and Development Information Service - CORDIS

Abstract

More detailed and more technical background information is given relating to this topic of the fifth call for proposals under the specific programme for standards, measurements and testing (SMT), 1994-1998. The detection of added casein/caseinate in cheese or processed cheese is not at all an easy task, because the added components are chemically very similar to casein originating from cheese milk. The first step must, therefore, consist of a collection of information:

- Theoretical possibilities to detect added casein/caseinate (The minimum amount of added casein/caseinate to be detected is 1%);
- Feasibility of the theoretical approaches.

A time scale and expected result format are also described.

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Record Number: 332 / Last updated on: 1997-04-14
Category: SUPP