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SUMMARY:Micronutrient Quantification for the Identification of Adulterated 
 Italian Mozzarella
LOCATION:Chemistry A101
TZID:America/Denver
DTSTART:20191101T000000
UID:2026-04-23-19-58-18@natsci.colostate.edu
DTSTAMP:20260423T195818
Description:Literature Seminar\nFood authenticity is important for both pub
 lic safety and economic reasons. Potentially dangerous substitutions or ad
 ditions may be made to food in order to increase profit either by increasi
 ng production or by improving the apparent quality of the product. In cent
 ral and southern Italy\, Mozzarella di Bufala Campana (MBC) is a vital par
 t of the economy and is certified as having a Protected Designation of Ori
 gin (PDO). Authentic MBC is made exclusively with fresh water buffalo milk
 . Due to high demand and limited seasonal availability\, cow\\'s milk may 
 be illegally added in order to increase production. The current European C
 ommunity reference method for detecting adulteration relies on detection o
 f bovine proteins in cheese but is laborious and often difficult to interp
 ret. The method proposed by Dal Bosco et al. is based on the quantificatio
 n of two micronutrients\, β-carotene (a provitamin A) and ergocalciferol 
 (vitamin D2)\, via liquid chromatography tandem mass spectrometry (LC-MS/M
 S). The levels of β-carotene and ergocalciferol are dependent on the milk
  source and can determine the % cow\\'s milk added to water buffalo milk i
 n MBC production. This method could serve as a screening method to identif
 y suspicious MBC producers.\n\n(1) Dal Bosco\, C.\; Panero\, S.\; Navarra\
 , M. A.\; Tomai\, P.\; Curini\, R.\; Gentili\, A. J. Agric. Food Chem. 201
 8\, 66\, 5410–5417. 4:00 pm
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