摘要：In this study, we investigated a distinguish level of electrophoresis ( SDS -PAGE and native-PAGE) methods for identification of the kind of milk used in cheese making. The cheeses were manufactured from the mixes of cow's and sheep's milk (3, 5, 10, 20 and 100 %). For electrophoretic analysis, samples were taken samples of mixtures of milk after mixing (raw); samples of each of the resulting cheeses after ripening 1, 30, 60 and 90 days. By SDS -PAGE and native-PAGE 5 % of cow's milk in sheep's milk (raw) was measurable. Although detection of cow's milk in cheese were more difficult, they were possible to detect 5 % by a band similar to bovine αs -casein.
