Overview
The Stick c-GMP kits consist of immunochromatographic test strips in formats adapted for on-site screening of added whey in milk and powdered milk. They detect Casein‑GlycoMacroPeptide (cGMP), a peptide released from casein during cheese manufacture and present at high levels in whey; non‑adulterated milk contains only trace amounts.
Test principle
The test uses a specific antigen–antibody immunochromatographic reaction targeting cGMP. A brief sample pre‑treatment is required before applying the sample to the strip.
Performance and features
Specific antigen–antibody principle for reliable identification of cGMPHigh sensitivity: capable of detecting 1% or 2% whey in properly stored fresh milk (sensitivity may be ~4% in suboptimally stored samples)Sensitivity adjustable by changing sample dilutionRapid: results in approximately 5 minutes after quick pre‑treatmentApplicable to fresh milk and powdered milk matricesStrips storable at room temperature (2–30C)Visual reading by eye; no instrument requiredEasy visual interpretation with coloured lines (Control: blue — Positive: red)Available kit formats: 5 individually sealed strips; 50 strips in a tube; 50 individually sealed strips
Application
Screening for added cow whey (adulteration) in milk and powdered milk via detection of Casein‑GlycoMacroPeptide (cGMP). Recommended for dairy quality control, incoming raw milk inspection and fraud screening.
Kit formats
5 individually sealed strips50 strips in a tube50 individually sealed strips
Technical specifications
Format: immunochromatographic test stripsAnalyte: Casein‑GlycoMacroPeptide (cGMP)Sensitivity: 1% or 2% whey in fresh milk (≈4% for suboptimal storage)Adjustable sensitivity via dilutionTime to result: ~5 minutes (after pre‑treatment)Sample types: fresh milk and powdered milkStorage: room temperature 2–30CResult reading: visual (no instrument)Interpretation colours: Control blue, Positive redPackaging options: individual sealed strips or bulk tube