Stick c-GMP – Quick test for detecting added cow whey in milk

Stick c-GMP is a rapid (5-minute),, immunochromatographic test-strip used to detect cow whey adulteration in raw or processed milk. It identifies Casein-GlycoMacroPeptide (cGMP), a protein byproduct of cheese manufacturing, with high sensitivity (1%–2% whey in fresh milk). The test is essential for ensuring milk quality and authenticity, especially in dairy manufacturing,, by detecting fraud in milk powder, raw, pasteurized, or UHT milk.

Key Features and Applications
Methodology: Uses specific antibodies in a strip format to detect cGMP, a marker of cheese whey.
Application Areas: Dairy factories, laboratory quality control, and rapid on-site testing.
Reliability: Highly specific for detecting fraud (added cheese whey), even in low concentrations.
Sensitivity: Detects 1% to 2% whey in properly stored milk, and 4% in poorly stored or UHT samples.
Test Time: Results are obtained in approximately 5 to 30 minutes, depending on the kit, after a quick sample preparation.

The test is crucial because it ensures that commercial milk does not contain whey from the cheese-making process, which is often used to adulterate and dilute milk products,

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Description

The Stick c-GMP’s 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 Casein-GlycoMacroPeptide, 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.

Technical features:

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 user’s choice, according to the sample dilution rate
Results in 5 minutes and very easy procedure
It can be applied to milk and to powdered milk samples
All strip-tests can be stored at room temperature (2° – 30°C)
Interpretation by eye: no need of special equipments to read the results
Easy interpretation, thanks to the different coloured lines (Control: blue – Positive: red)
Three different kit formats are available: 5 individually sealed strips, 50 strips in a tube, 50 individually sealed strips