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Clostridium tyrobutyricum is the main agent responsible for “late blowing” in cheese, which causes severe economic losses. Nowadays, the reference method for its detection is the Most-Probable-Number (MPN), however, is time consuming and non-specific. Thus, in order to check milk contamination with spores of C. tyrobutyricum, a more specific and rapid method would be required. The objective of this...
Milk proteins have many functional properties, making them valuable food ingredients. However, they are a frequent cause of food allergy, especially in children. The aim of the present work was to develop and evaluate two immunoassays (indirect competitive and double antibody sandwich formats) for the detection of undeclared milk proteins in foods. Antisera raised to β-lactoglobulin was used in the...
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