DNA-based approach for species identification of goat-milk products

Pinto, Angela Di; Terio, Valentina; Marchetti, Patrizia; Bottaro, Marilisa; Mottola, Anna; Bozzo, Giancarlo; Bonerba, Elisabetta; Ceci, Edmondo; Tantillo, Giuseppina

doi:10.1016/j.foodchem.2017.02.067

Cited by 48 publications

(26 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…DNA based analytical methods are in use for the detection of species adulteration of milk products (Poonia, Jha, Sharma, et al, 2017) or milk products (Di Pinto, Terio, Marchetti, et al, 2017;Liao, Liu, Ku, et al, 2017). In all these methods, DNA is extracted from milk/milk product sample having somatic cells followed by the amplification of specific region of DNA using primers by polymerase chain reaction (PCR).…”

Section: Tests Based On the Identification Of Dna In Milk Fatmentioning

confidence: 99%

Detection of Milk Fat Adulteration

Sharma

Gandhi

Battula

et al. 2020

Dairy Fat Products and Functionality

View full text Add to dashboard Cite

Milk fat has been acclaimed as an indispensable superfood as its nutritional and sensory attributes offer plenty of health benefits (Achaya, 1997). It possesses good flavour, pleasant aroma, high calorific value, besides being a source of valuable nutrients such as fat-soluble vitamins and essential fatty acids. The prices of milk fat have shown upward trend due to the growing demand for it in developed countries which has been attributed to the shift in the opinion of the health concern related to its consumption (OECD/FAO, 2018). International Dairy Federation (IDF) has also noted that over the years there has been a shift in demand from vegetable oil based substitutes to butter and dairy fat due to positive health assessment of milk fat and its sensory properties (IDF, 2018). Increased price and fluctuation in its seasonal availability offers an advantage to the milk fat manufacturers to fraudulently adulterate it with cheaper oils/fats to reduce production costs and increase profit margins. Economic advantage of replacing high-priced fats and oils with low-priced oils without labeling the product accordingly escalates the adulteration of expensive oils and fats such as milk fat. This also poses a risk to human health and decreases its functional value (Ntakatsane, Liu, & Zhou, 2013). Characterization of milk fat for its purity is an absolute necessity in order to ensure a constant well-defined quality. Detection of adulterants in milk fat has always been a challenge because of the variable composition of the triglycerides present. The challenge to detect foreign fats in milk become bigger because of the seasonal, species or breeds related

show abstract

Section: Tests Based On the Identification Of Dna In Milk Fatmentioning

confidence: 99%

Detection of Milk Fat Adulteration

Sharma

Gandhi

Battula

et al. 2020

Dairy Fat Products and Functionality

View full text Add to dashboard Cite

show abstract

“…Milk adulteration has been a subject of concern for a number of years; adulterants can range from low-cost cow milk being used to bulk out high-price milk products to chemical additives such as melamine. These adulterants can have serious adverse health effects, yet due to the profitability, absence of adequate monitoring, and lack of proper law enforcement, adulteration fraud is thought to be highly prevalent within the sector 12 , 13 .…”

Section: Introductionmentioning

confidence: 99%

Identification of milk from different animal and plant sources by desorption electrospray ionisation high-resolution mass spectrometry (DESI-MS)

et al. 2022

View full text Add to dashboard Cite

This study used desorption electrospray ionisation mass spectrometry (DESI-MS) to analyse and detect and classify biomarkers in five different animal and plant sources of milk for the first time. A range of differences in terms of features was observed in the spectra of cow milk, goat milk, camel milk, soya milk, and oat milk. Chemometric modelling was then used to classify the mass spectra data, enabling unique or significant markers for each milk source to be identified. The classification of different milk sources was achieved with a cross-validation percentage rate of 100% through linear discriminate analysis (LDA) with high sensitivity to adulteration (0.1–5% v/v). The DESI-MS results from the milk samples analysed show the methodology to have high classification accuracy, and in the absence of complex sample clean-up which is often associated with authenticity testing, to be a rapid and efficient approach for milk fraud control.

show abstract

“…Due to its synthesis goat milk can be used as an alternative of cow and even human milk in cases of health problems such as allergy, atopy, and inflammatory diseases (Jirillo, Jirillo & Magrone, 2010). The use of goat milk and by products has beneficial effects on health maintenance, on physiological functions, and in the nutrition of children and elderly people, while it can be consumed without negative effects by people suffering from cow milk allergy (Mafra, Roxo, Ferreira & Oliveira, 2007;Ribeiro & Ribeiro, 2010;Silanikove, Leitner, Merin & Prosser, 2010;Di Pinto et al, 2017). In cases of allergies in cow milk, goat milk has been reported to resolve 30-40% of the cases (Haenlein, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…In cases of allergies in cow milk, goat milk has been reported to resolve 30-40% of the cases (Haenlein, 2004). The recent years there is an increased demand of goat milk and goat milk-based products and their production has considerable economic importance mostly resulting from the widespread acceptance of the traditional goat cheeses (Zachar et al, 2011;Di Pinto et al, 2017). On the other hand, goat's milk small production -mostly because of natural small production per animal-and its seasonality lead to higher prices of the goat dairy products when compared to bovine ones (Golinelli et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR

Tsakali¹,

Agkastra²,

Koliaki³

et al. 2019

JFR

View full text Add to dashboard Cite

Milk adulteration is an international social problem. Consumption of adulterated milk may cause serious health problems and a great concern of the food industry has been raised. In this study, a method based on the polymerase chain reaction (PCR) principle was validated for detecting cow’s milk in goat's dairy products. A total of 40 goat's dairy products commonly consumed in Greece, were tested. Various concentrations, from 0.01 to 90%, of cows’ milk in goats’ milk samples were prepared for DNA extraction and further PCR analysis. Selection of highly polymorphic regions within the cow and goat mitochondrial D-loops, showing low homology between the two species, allowed to choose specific primer pairs for detection of cow and goat DNA. After electrophoresis, cow DNA was characterised by the fragment of the size of 300 bp, goat DNA by the fragment of 444 bp. The detection limit of the PCR method was 0.01% while sensitivity and specificity of the method were both 100%. Goat dairy products samples were tested for the presence of cow DNA. Thirty six out of forty (90%) that were tested, were found to produce cow-specific PCR product in addition to goat PCR product while only two samples gave goat-specific product only. The results are disappointing in terms of the food labelling honesty but on the other hand PCR is again a quickly, easy and reliable method that could be used for extended adulteration screening.

show abstract

DNA-based approach for species identification of goat-milk products

Cited by 48 publications

References 27 publications

Detection of Milk Fat Adulteration

Detection of Milk Fat Adulteration

Identification of milk from different animal and plant sources by desorption electrospray ionisation high-resolution mass spectrometry (DESI-MS)

Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR

Contact Info

Product

Resources

About