Milk Authentication: Stable Isotope Composition of Hydrogen and Oxygen in Milks and Their Constituents

This paper summarises the isotopic characteristics, i.e., oxygen and hydrogen isotopes, of Slovenian milk and its major constituents: water, casein, and lactose. In parallel, the stable oxygen isotope ratios of cow, sheep, and goat’s milk were compared. Oxygen stable isotope ratios in milk water show seasonal variability and are also (18)O enriched in relation to animal drinking water. The δ(18)O(water) values were higher in sheep and goat’s milk when compared to cow milk, reflecting the isotopic composition of drinking water source and the effect of differences in the animal’s thermoregulatory physiologies. The relationship between δ(18)O(milk) and δ(18)O(lactose) is an indication that even at lower amounts (>7%) of added water to milk can be determined. This procedure once validated on an international scale could become a reference method for the determination of milk adulteration with water.