In recent years, it has been often reported that non-nominal ingredients are found in milks from minor dairy species. Adulteration detection in milks from minor dairy species provides important technical support for market surveillance. DNA-based detection is a common and effective approach for food authentication, and also has advantages in milk adulteration detection. In order to provide a reference for the quality control of minor species milks, this article reviews the general aspects of minor species milks and the application of common DNA-based qualitative and quantitative techniques in adulteration detection in minor species milks in term of target gene selection, and their principles, sensitivities, application scenarios, advantages and limitations.

In this study, headspace gas chromatography-mass spectrometry (HS-GC-MS) was used to accurately identify and quantify ethylene oxide and 2-chloroethanol in milk and dairy products (liquid milk, fermented milk, infant formula milk powder, and ice cream). The sample was diluted to a constant volume in a headspace bottle and balanced at 90 ℃ for 20 min, and the extract was separated on a DB-624 capillary column (60 m × 0.32 mm, 1.8 μm) with temperature programming. Ethylene oxide and 2-chloroethanol were detected using an electrospray ionization (ESI) source in the selected ion monitoring (SIM) mode. Quantitation was carried out using matrix-matched calibration curves. Good linearity was obtained in the range of 0.1–10.0 mg/L (R2 ≥ 0.99). The limits of detection of ethylene oxide and 2-chloropropanol in milk, fermented milk and ice cream were 0.12 and 0.60 mg/kg, respectively. At three spiked levels, the average recoveries of the two compounds were between 75.9% and 101.6%, with relative standard deviations (RSD) less than 10%. This method is precise and accurate, and can meet the requirements for the detection of milk and dairy products with a complex matrix.

A beverage stabilizer consisting of a mixture of xanthan gum,carboxy methyl cellulose (CMC) and propylene glycol alginate (PGA) at a ratio of 1 ∶ 1.5 ∶ 6.25 was developed by one-factor-at-a-time method and used in a dairy beverage supplemented taking mung bean protein as one of the ingredients.The formulation of the beverage was optimized by orthogonal array design for improved sensory evaluation and emulsion stability.Meanwhile,the thermal stability of the product was evaluated.The optimal formulation was found to consist of 8.0％ whole milk powder,1.0％ mung bean protein,10.0％ white sugar,0.4％ stabilizer and 0.3％ citric acid.The resulting product had a rich milky aroma and delicate taste with moderate sweetness,and its emulsion stability was 98.60％.The milk protein content was 1.95％,which was in line with the national standard requirements of GB/T 21732-2008 for milk beverages.

An analytical method to determine lactulose in ultra high temperature (UHT) sterilized milk by liquid chromatographic separation,evaporative light-scattering detection and external standard quantitation is described in this paper.After the protein was precipitated by adding hydrochloric acid,the separation was performed with satisfactory results on a NH2 column using 75％ acetonitrile in water as the mobile phase.The precision expressed as relative standard deviation (n =6) was 0.77％,and the average recovery was in the range of 98.7％-102.6％.This method was simpler and less time consuming with good repeatability than traditional enzymatic hydrolysis method.It can provide an alternative way of determining lactulose in UHT sterilized milk.

A method for the determination of abamectin residues in dairy products and feed by using high performance liquid chromatography (HPLC) with fluorescence detection after precolumn derivation with trifluoroacetic anhydride and N-methyl imidazole was developed.Abamectin residues were extracted with acetonitrile,cleaned up on a tC18 solid phase extraction cartridge.After precolumn derivatization,the separation was performed on C18 column by gradient elution with methano-acetonitrile-water as mobile phase.The analyte were detected with a fluorescence detector and quantified by an external standard method.The recovery of abamectins spiked into milk powder at 1.5 μg/1 000 g (or 1 000 mL for milk) was higher than 90％.The limit of quantitation was 2 μg/kg for dairy products and 10.0 μg/kg for feed.This method proved to be accurate,simple reproducible,and suitable for the analysis of abamectin residues in dairy products and feed.

According to the characteristics of macronutrients in breast milk, infant and follow-up formula milk powder was developed suitable for Chinese infants and babies by adjusting the contents of protein, fat and carbohydrate in milk powder and the rationality of this design was evaluated using in vitro digestibility tests. The results showed the content of each macronutrient in the formula milk powder was in accord with the requirements of Chinese and international standards and could meet macronutrient needs of infants and babies. The total in vitro digestibility of proteins approximately was 88% in the formula milk powder, which was higher than that of commercial infant formula and goat milk powder, and it was increased to 95% by increasing enzyme levels. Therefore, the formula milk powder had a reasonable nutritional profile and could be easily be digested and absorbed by infants.

The Maillard reaction products (MRPs) from skim milk powder and glucose under thermal conditions were fermented by inoculating Lactobacillus casei for a long period of time. After addition of white granulated sugar, stabilizer and sour agent, a brown beverage was made from the fermented MRPs. The thermal sterilization conditions before fermentation, stabilizer composition and sugar-to-acid ratio were optimized to obtain improved stability and strong flavor. The optimal sterilization conditions were found to be 115℃ for 15 min. The optimal stabilizer consisted of 0.10% CMC, 0.05% propylene glycol alginate (PGA) and 0.15% pectin, and a sugar-to-acid ratio of 9% at pH 4.0 proved optimal.