A collaborative study was undertaken in which five international laboratories participated to determine amino acid fingerprints in 39 authentic nonfat dry milk (NFDM)/skimmed milk powder (SMP) samples. A rapid method of amino acid analysis involving microwave-assisted hydrolysis followed by ultra-high performance liquid chromatography-ultraviolet detection (UHPLC-UV) was used for quantitation of amino acids and to calculate their distribution and amino acid fingerprint. Amino acid fingerprints of authentic NFDM/SMP were compared with those of spiked samples with selected proteins and nitrogen rich compounds (proteins from pea, soy, rice, wheat, whey, fish gelatin, and melamine).The amino acid fingerprints of NFDM/SMP were found to be affected by spiking with pea, soy, rice, whey, fish gelatin and arginine, but not by wheat protein and melamine, which would need to be detected by different methodology.
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