Saturday 4 July 2009

Project details: Dairy Products and Eggs

Details of Agency-funded projects under the Food Authenticity research programme (Q01).

Q01032: Numbers and types of starter bacteria in fermented milks and dried products in relation to claims concerning probiotic properties

This research project aims to develop a method for identifying and quantifying the numbers of viable probiotic bacteria in probiotic fermented milks and dried supplements.

Q01045: Identification of species origin of milk and milk products using ELISA and PCR

This research project aims to develop a method than can be used to determine the species origin of milk products used in milk and cheese.

Q01046: Authentication of milk and milk products using surface enhanced laser desorption/ionisation

This research project aims to determine whether a new method is suitable for use in determining whether specialist milk and milk products have been adulterated with cow's milk.

Q01067: The development and testing of a data bank of Protected Denomination of Origin (PDO) cheeses

This research project will use a new method for differentiating between types of cheese to develop a database that can be used to test the authenticity of premium cheeses.

Q01074: Development of methods to distinguish ‘free-range’ from ‘battery’ eggs

This research project aims to develop methods that can be used to distinguish between free-range and battery eggs.

Q01120 Measurment of animal based ingredients (milk, eggs and crustaceans) in composite imported foods.

February 2007 to November 2008

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