The purpose of this review (purchase required) was to identify the most susceptible cheese type for fraud and the most commonly reported methods for evaluating fraud in all types of cheeses. The authors conducted a systematic review of the scientific literature. They conclude that Mozzarella cheese was most reported to be adulterated or at risk of adulteration. The methods that were most used in detecting fraud were PCR and spectrometry methods, with less use being made of stable isotope, image analysis, electrophoretic, ELISA, sensors, near-infrared and NMR. The least used method was sensory evaluation.
Photo by Waldemar on Unsplash
Comments