Semiquantitativer Nachwels von Kuhmilchcasein in Schafkäse

At the moment the PAGIF, as prescibed by the EG-Method, in conformity with 35 LMBG-L 03.52.01-01 (EG), can be assumed to be the most convenient analytical possibility to quantify a portion of cow milk in sheep's or goat's cheese. Its application in the routine diagnostic food analysis laboratory however is highly time consuming in regard of optimising the preparatory work, the method and the technique. The method is reliable enough to detect quantities of cow milk as low as 1 % in products of sheep's cheese. As a qualitative screening procedure the method of HORN (1989) can be chosen.