Some statistical aspects, with emphasis on systematic errors associate
d to the instrumental methods used in milk and dairy product analysis
are presented. Sodium dodecylsulfate (SDS)-Polyacrylamide gel electrop
horesis used to identify rennet cheese whey added to pasteurized milk
and powder milk is discussed. The addition of animal or plant fats to
dairy products such as fluid milk, milk powder or butler is considered
an adulteration. A statistical lineal discriminant model using gas ch
romatography analysis of triglycerides in pure milk fat is presented.
In recent years, evidence to show that free amino acids play a role in
cheese flavour development has been presented. The analysis of free a
mino acids from Provolone cheese ripening and separated by gas liquid
chromatography as their N-Heptafluorobutyryl isobutyl esters in presen
ted.