Allergens (ELISA) - milk protein
Quantitative determination of milk protein in food and other samples that contain milk or milk powder.
Milk protein content is calculated based on caseins and beta-lactoglobulin. Specific ELISA methods for casein and β-lactoglobulin are also available.
The intentional presence of milk must be indicated and emphasized in the list of ingredients when food products are sold in the EU. Declaring the possibility of unintentional contamination with milk is not mandatory, but it is recommended. See Regulation (EU) No 1169/2011 for more information.
- Suitable sample matrices
- Food, feed, dietary supplements, cosmetics, environmental samples
- Required sample quantity
- 30 g
- Typical turnaround time
- 2 weeks after receiving the samples
- Detection limit
- 0.7 mg/kg of milk protein
- Available quality systems
- Accredited test method
- Device types
- Method expert
Cosmetics
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