Quantification of milk and egg proteins in foods collected at restaurant
| Food | Milk proteins | White egg proteins | ||
| Concentration in freeze-dried sample (mg/kg) m±SD | Concentration in the original sample (mg/kg) m±SD | Concentration in freeze-dried sample (mg/kg) m±SD | Concentration in the original sample (mg/kg) m±SD | |
| Asparagus cream | 3.52±0.29 | 0.68±0.06 | <0.13* | – |
| Pea cream | 3.48±0.17 | 0.64±0.03 | 9.58±2.14 | 1.76±0.39 |
| Commercial bread | – | <2.5† | – | <0.13* |
| Restaurant-made bread (containing milk) | – | 1.176±503 | <0.13* | |
| Wild boar ragu | <2.5† | – | <0.13* | – |
| Pheasant ragu | <2.5† | – | 0.28±0.02 | 0.10±0.01 |
*Limit of quantification=0.13 mg/kg of egg white proteins.
†Limit of quantification=2.5 mg/kg of total milk proteins.