Specification :

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
* 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)