A species specific simplex polymerase chain reaction-based approach for detection of goat tallow in heat clarified milk fat (ghee)

Abstract

The detection of milk fat adulteration with foreign fats/oils continues to be a challenge for the dairy industry as well as food testing laboratories. Recently, various chromatographic methods have been developed to detect a low level of vegetable oil in ghee but detection of animal body fat in ghee is still a challenge. In India, goat body fat (goat tallow) adulteration in ghee is a very serious problem. In the present investigation, a rapid species specific polymerase chain reaction (PCR)-based methodology has been standardised to detect goat tallow in heat clarified milk fat (ghee). This standardised PCR-based protocol did not show any false positive results in the genuine ghee (heat clarified butter fat) samples. Adulteration of ghee (both cow and buffalo) with goat tallow at the 10% level could be detected using the standardised PCR-based protocol. The protocol standardised is rapid and convenient to use. ARTICLE HISTORY

Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups

“…There are some conventional methods for differentiating and quality analysis for different types of cheeses, such as physicochemical methods (Ke ˛dzierska-Matysek et al 2014) used to differentiate different types of cottage cheese (Paneer) by various advanced chemo-analytical methods such as LC-MS (liquid chromatography-mass spectrometry) to differentiate mix milk cheese from buffalo milk cheese (Czerwenka et al 2010), reversed-phase thin-layer chromatography (Kandho et al 2017), differential scanning calorimetry (Herman-Lara et al 2017) and specific polymerase chain reaction (Hazra et al 2017) for detection of foreign fat in Paneer, and RP-HPLC method for detecting melamine in soft cheese (Filazi et al 2012). Some high-end spectroscopic techniques have also been utilised in this area, such as NIR spectroscopy (Jakabová et al 2021), mid-infrared transmittance (Margolies and Barbano 2018) and near-infrared transmittance (Manuelian et al 2017) spectroscopy to simultaneously quantify chemical composition of different variants of cheeses.…”

Detection of buffalo milk adulteration with cow milk by capillary electrophoresis analysis

“…Recently, Dal Bosco et al (2018) developed a novel approach based on the use of species-specific low-molecular-weight biomarkers of cow milk (in particular β-carotene, lutein, and β-cryptoxanthin) quantified by liquid chromatographytandem mass spectrometry analyses. Other methods are based on PCR, including real-time PCR assay, and exploit species-specific DNA sequences to distinguish cow DNA in milk and mozzarella from water buffalo DNA (Dalmasso et al, 2011;Di Domenico et al, 2017;Hazra et al, 2017). Overall, most analytical methods are focused on the proteomic evaluation of buffalo milk 5963 and its derivatives using chromatography (Enne et al, 2005;Cerquaglia et al, 2011) and mass spectrometry (Czerwenka et al, 2010;Sassi et al, 2015;Chen et al, 2016).…”

Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

“…There have been several reports on using the chromatographic techniques for the determination of fraud in dairy products (Naviglio et al, 2017;Raftani Amiri and Salmani, 2017). Previous studies have also described the polymerase chain reaction (PCR) technique for animal species detection in dairy products (Khanzadi et al, 2013;Nooratiny et al, 2013;Hazra et al, 2017).…”