A Protein-Based Approach for Greek Yogurt Authentication via an HRMS Technique (MALDI-TOF MS) and Milk Powder...

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Biochemistry

Background:

• Greek-style yogurt's popularity is rising due to its nutritional benefits and texture.
• Increased demand makes yogurt susceptible to adulteration, particularly with cow milk powder.
• Accurate detection methods are crucial for ensuring product authenticity and quality.

Purpose of the Study:

• To develop a rapid and reliable method for detecting cow milk powder adulteration in yogurt.
• To establish a protein-based workflow for identifying adulteration at low concentrations.
• To simultaneously classify yogurt based on milk origin, processing type, and thermal treatment.

Main Methods:

• Utilized matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to analyze intact protein profiles.
• Developed an integrated protein-based workflow for sample preparation and analysis.
• Applied chemometric tools, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), for data interpretation.

Main Results:

• Successfully detected as little as 1% cow milk powder adulteration in cow and goat milk yogurt.
• Identified distinct protein markers for classifying yogurt by animal origin (cow, ewe, goat).
• Revealed markers for differentiating yogurt types (traditional vs. strained) and milk thermal treatments.

Conclusions:

• The developed MALDI-TOF MS methodology offers a fast, reliable, and sensitive approach for yogurt adulteration detection.
• This technique enables simultaneous classification of yogurt based on multiple intrinsic characteristics.
• The findings provide a valuable tool for quality control and authentication in the dairy industry.