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