The separation and quantification of bovine kappa-, alpha- and beta-caseins by HPLC-UV using an RP column which contained polystyrene-divinilbenzene copolymer based packing was optimized and validated. Gradient elution was carried out at a flow-rate of 1 ml/min and a temperature of 46 degrees C, using a mixture of two solvents. Solvent A was 0.1% trifluoroacetic acid in water and solvent B was acetonitrile-water-trifluoroacetic acid (95:5:0.1). The effluent was monitored by a UV detector at 280 nm. The determinations were performed in the linear range of 0.038-0.377 mg/ml for kappa-casein, 0.188-1.883 mg/ml for alpha-casein and 0.151-1.506 mg/ml for beta-casein. The detection limits were 0.006, 0.019 and 0.015 mg/ml for kappa-casein, alpha-casein and beta-casein, respectively. The validity of the method was verified. The recoveries ranged from 91 to 100% for bovine milk. The precision of the method was also evaluated, the RSD being less than 3.67%. The same HPLC procedure was used for the separation of caprine and ovine caseins. Different chromatographic profiles were obtained for bovine, ovine and caprine milks, although it was only possible to detect and quantify additions of 5% or more of bovine milk to caprine milk. With respect to detection of milk adulterations, electrophoresis using urea-polyacrylamide gel electrophoresis (PAGE) analysis was more sensitive. The evolution of casein proteolysis in cheeses made from bovine milk and cheeses made from ovine milk, during 30 days of ripening was followed by HPLC-UV and urea-PAGE methodologies. The results obtained by these techniques were similar.