- Presentation: 96 wells
- Method: Sandwich ELISA, reading at 450 nm
- Limit of detection: 0,04 ppm
- STD Concentration: 0 - 0,2 - 0,6 - 2 - 6 ppm
Advantages
- Fast, standard method
- High sensitivity
- Liquid reagent, stable until the expiration date • Easy sample preparation
Casein is an allergenic protein present in cow’s milk and dairy products made from cow’s milk. The presence of traces of these proteins must be labeled due to the risk it poses to the health of people with allergies, as set forth in the legislation. In addition to foods that naturally contain casein, there may be traces of these proteins in processed foods due to cross-contamination or the use of additives. Caseins are used as clarifier or fining agent in the winemaking process.
Casein reagent is a sandwich enzyme-linked immunosorbent assay (ELISA) for the quantitative analysis of casein traces in samples of wine, juice, cookies, meat products, chocolate and other food products.
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