Investigation of Goats??Milk Adulteration with Cows??Milk by PCR

Cheng, Yeong-Hsiang; Chen, Su-Der; Weng, Ching‐Feng

doi:10.5713/ajas.2006.1503

Cited by 23 publications

(25 citation statements)

References 15 publications

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“…Hence, the results of the present study are in agreement with the finding of De et al 2011, who reported that selected set of primer had no cross contamination with closely related species like goat or buffalo. Our results further reinforce the observations of Cheng et al (2006), that the ubiquitous DNA, from all cell types of an individual species, contains identical genetic information regardless of the origin of the sample.…”

Section: Resultssupporting

confidence: 90%

Detection of cow milk paneer in mixed/buffalo milk paneer through conventional species specific Polymerase Chain Reaction

Hazra

Sharma

et al. 2016

IJAR

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Due to higher market demand of buffalo milk paneer, lower price cow milk is often adulterated with higher cost buffalo milk for preparation of paneer. Till date no rapid technique is available in market to ensure that paneer is made from buffalo milk. Currently a PCR based method has been developed to authenticate the buffalo milk paneer. DNA was isolated from paneer by DNeasy Mericon food kit. A set of bovine specific primers (P1) targeting D-loop (displacement loop) of mt-DNA was selected and standardized to amplify cow DNA resulted 126bp amplicon. Using this PCR based approach even upto 1% level of cow milk adulteration in buffalo milk paneer could be detected.

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Section: Resultssupporting

confidence: 90%

Detection of cow milk paneer in mixed/buffalo milk paneer through conventional species specific Polymerase Chain Reaction

Hazra

Sharma

et al. 2016

IJAR

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show abstract

“…However, their use of the Chelex quick DNA isolation method shows decreasing banding patterns of the amplicons on agarose gels, which suggests the presence of inhibitors in these assays of Cheng et al . (). In the assays in the present study, IPC spiking was applied for each cheese sample, and these data showed that there was no such inhibition.…”

Section: Resultsmentioning

confidence: 97%

Robust PCR‐based method for quantification of bovine milk in cheeses made from caprine and ovine milk

Klančnik

Toplak

Kovač

et al. 2015

Int J of Dairy Tech

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To prevent fraud and enhance quality assurance, credible analysis of dairy products is crucial. A common problem is the addition of cheaper bovine milk to caprine and/or ovine dairy products and when not declared addition of bovine milk constitutes fraud. The aim was to develop a rapid, robust and sensitive method for the identification of adulteration of caprine and/or ovine cheeses with bovine milk. New quantitative real-time polymerase (qPCR) assays were designed for the specific determination of bovine DNA (Cow1) and bovine, caprine and ovine DNA (BoCaOv). These were applied to 17 samples of caprine cheese and 24 of ovine cheese. Results showed that 17% (7/41) of these cheeses contained >5% bovine milk. As bovine milk was not declared as an ingredient in any of the samples, this represents adulteration. Other cheeses that contained detectable bovine milk at ≤5% (22%; 5/41) might pose a health risk to people allergic to bovine milk.

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“…), in caprine milk (Cheng et al . ), in buffalo milk (Darwish et al 2009) and of bovine DNA in caprine milk (Maudet and Taberlet ). Diaz et al .…”

Section: Detecting Milks Of Different Speciesmentioning

confidence: 99%

Detection of adulteration in milk: A review

Poonia

Jha

Sharma

et al. 2016

Int J of Dairy Tech

152

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Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP‐HPLC, LC‐GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA‐based methods and MALDI‐MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real‐time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration.

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Investigation of Goats??Milk Adulteration with Cows??Milk by PCR

Cited by 23 publications

References 15 publications

Detection of cow milk paneer in mixed/buffalo milk paneer through conventional species specific Polymerase Chain Reaction

Detection of cow milk paneer in mixed/buffalo milk paneer through conventional species specific Polymerase Chain Reaction

Robust PCR‐based method for quantification of bovine milk in cheeses made from caprine and ovine milk

Detection of adulteration in milk: A review

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