Stick cGMP has been designed for the detection of casein glycomacropeptide (cGMP) in milk. This molecule concentration may increase when milk has been adulterated with whey.
Storage
The reactive strips can be stored at temperatures between 2°C and 30°C. Their expiry date are printed in the envelope. The sample dilution buffer must be removed from the box and stored at 4°C.
Sensitivity
The sensitivity limit is 15 - 30 ng/mL with GMP Sigma (Ref. C-7278). This means that the test can detect 15 -30 ug/mL in the precipitated sample (1- 2 % of whey added to milk), taking into consideration the dilution used (usually 1/1000) and the milk content in the precipitate (usually 60% and depending of the sample preparation protocol of TCA+milk).
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