ELISA testing results for milk proteins – correlation between levels
Hi
Maybe someone will help me or direct me to proper research sources.
Baked product that we supply is being tested for milk proteins by us and external laboratory. We never had any issues and out of limit test results.
One of our clients send us Certificates of analysis for our products with following results:
1st product:
milk protein (casein) 17 mg/kg
beta lactoglobulin <5.0 mg/kg
2nd product:
milk protein (casein) 7.3 mg/kg
beta lactoglobulin <5.0 mg/kg
I have no knowledge in this area whatsoever. There is no proof of another tests being carried out as first one might be false positive and just to verify out of limit results.
The research that I have made showed that test can be positive for milk protein when beta globuline is present and not necessary Casein.
Is there correlation between this two proteins? If one is elevated the other one should be to?
Thank you
karina
Hello Karina,
Are y ou looking for the limits or the testing methods?
Check the link below for some methods and limits
http://www.foodsafet...-Test-Kits-411/
Attached some sources might be helpful.
THx
Sainath
Attached Files
Hi Saneath
thank you for links but they still do not solve my problem
We test raw materials and final product before releasing, and our internal and external accredited laboratory tests were always below limits <2.5 / <0.5
we are in the middle of dispute
client claims tests results he conducted were out of spec, as showed in my previous post 17 and over 7mg/kg for Casein
he did not provide second test results to verify if the levels were actually above the limits or simply it could be false positive result
what I understood is that, if Casein level was actually high, level of beta lactoglobuline should be elevated as well,
and according to presented test results it stayed below the level
I need someone to tell me is this true or am I wrong.
I have to find proof that their tests should be repeated and are not accurate