FIELD: food industry.
SUBSTANCE: invention relates to analysis of food products. Described is a method for quantitative determination of variants of beta-casein type A1 or beta-casein type A2 in milk and milk products obtained from milk, using chymotrypsin cleavage to obtain an aqueous solution of peptides, adding isotopically labeled peptides corresponding to two or more of the peptides, further LC-MS analysis to determine the concentrations of these peptides and use of said concentrations to calculate the amounts of type A1 beta-casein or A2 beta-casein variants present.
EFFECT: invention enables reliable and accurate analysis of milk and dairy products for the presence of beta-casein variants.
16 cl, 2 dwg, 6 tbl, 5 ex
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