Search

Milk fraud detection test

One-step immunochromatografic test for the detection of casein glycomacropeptide (cGMP) in milk.
play button

Casein glycomacropeptide protein (cGMP) in milk is produced by the degradation of the casein present, due to the effect of enzymes or bacteria, which most often occurs during the cheese making process. In this process proteases are used, which specifically break down the casein and produce cGMP. Therefore, the amount in the whey of these cheeses is very high and the increased concentration in milk is usually an indication of milk adulteration with these cheese whey.

Other degradation processes (often related to the activity of bacteria present in dairy products) are also capable of increasing cGMP concentration, but not as dramatically.

5 minutes

alta sensibilidad especifidad

High sensitivity

interpretacion sencilla tests complejos

Easy to use

proteger 1

Reliable

Our products for the detection of milk adulteration

Product
Catalogue No.
Contents
Sample
Promotional Sheet
CE Decl.
Instruct.
Stick cGMP
9.034.050.01.000
Stick 50 tests/kit (2 tubes; 25 test/tube). Visual reading
Milk
N/A
9.034.005.15.000
Stick 5 tests/kit (individually pouched). Visual reading
9.034.050.15.000
Stick 50 tests/kit (individually pouched). Visual reading

The test is very sensitive and is able to detect levels of GMP that could indicate adulterations of 4% whey cheese in milk. Even if milking, storage, transport and processing conditions are optimal, it could be as low as 2% or 1%.

Publications

N.º
Title
Link
Language
1
Estudio-de-evaluación-tecnica-del-kit-Stick-c-GMP
Spanish
2
Immunochromatographic-lateral-flow-test-strip-for-the-rapid-detection-of-added-bovine-rennet-whey-in-milk-and-milk-powder
English
3
Identification-of-glycomacropeptide-as-indicator-of-milk-and-dairy-drinks
English
4
Strip-test-for-the-detection-of-bovine-rennet-whey
English
Contact us for more
information

    Frequently Asked Questions

    The test is versatile, as it can be used for both liquid milk (raw, pasteurised and ultra-pasteurised) and powdered milk.