主题：【整理】2012年国内食品质量状况，看数据说话 -- 文青

Casein content should be a very good target for milk QC - it is the major component of milk, and when it is precipitated, we call it cheese. In cow milk, casein makes up 80% of the total protein. If someone wants to make "fake" milk by adding casein, then he is very welcome to do so. :P

Casein content can be easily tested either by antibody strips(which can be made very cheap and portable) or gel electrophoresis or precipitation tests or Mass spec and so on. A combination of two or three of these methods can make faking milk very expensive.

Sorry about typing English. I cannot type chinese now.