Stick c-GMP

Quick test for the determination of milk adulteration for whey addition
The Stick c-GMPs are 3 immunochromatographic kits based on the easy-to-use test-strip format for the determination of added whey in milk and powdered milk. The test principle is the determination of the CaseinGlycoMacroPeptide, which is present in huge amounts in whey due to the casein enzymatic degradation during the cheese manufacturing process. Not-adulterated milk does not include this substance, if not in low traces. Stick c-GMP can detect the adulteration with a sensitivity of 1% or 2% of whey in fresh milk, or 4% in samples if they are not stored in optimal conditions. This test is highly reliable thanks to the use of a specific antibody and can be performed in 5 minutes only, after a quick sample pre-treatment. The 3 available kit sizes differ in number and in the single/multiple package of the strips.

Schematic protocol:

Dose 6 ml of milk and 4 ml 20% TCA in a tube

Shake well and wait 10 minutes

Centrifuge 10 minutes at 3.000 5.000 rpm

Filter the supernatant

Dilute the filtrate according to the sensitivity chosen for the test

Drip a strip, read the results after 5 minutes

Interpretation of results:

POSITIVE

NEGATIVE

Advantages:

Reliable and specific, thanks to the antigene-antibody test principle Very high sensitivity: 1% or 2% of whey in properly-stored milk (4%, otherwise) Sensitivity level at users choice, according to the sample dilution Results in 5 minutes and very easy procedure Appliable to milk and to powdered milk samples All strip-tests can be stored at room temperature (2 30C) Interpretation by eye: no need of special equipments to read the results Easy interpretation, thanks to the different coloured lines (Control: blue Positive: red)

Exclusively distributed by:

ASTORI TECNICA s.n.c. - Via Stelle, 11 - 25020 Poncarale (BS) - Italy Phone: +39 030 2540240 - Fax: +39 030 2640812 E-mail: info@astorioscar.com - www.astorilab.com