Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools

Teixeira, José Luan da Paixão; Caramês, Elem Tamirys dos Santos; Baptista, Débora Parra; Gigante, Mirna Lúcia

doi:10.1016/j.jfca.2020.103712

Cited by 28 publications

(19 citation statements)

References 47 publications

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“…The interpretation of the obtained spectra was carried out by chemometric analysis using SIMCA software, enabling the differentiation of cow's milk or goat/sheep's milk products, with supervised orthogonal partial least squares discriminant analysis [82]. Unsupervised and supervised methods applied to FT-IR spectra to assess goat's cheese and yogurt adulterated by cow's milk addition at the levels of 10%, 15% and 20% were evaluated by Teixeira et al [83]. Both approaches showed good results as they were able to distinguish the adulterated products.…”

Section: Spectroscopic Methodsmentioning

confidence: 99%

Animal Species Authentication in Dairy Products

Mafra

Honrado

Amaral

2022

Foods

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Milk is one of the most important nutritious foods, widely consumed worldwide, either in its natural form or via dairy products. Currently, several economic, health and ethical issues emphasize the need for a more frequent and rigorous quality control of dairy products and the importance of detecting adulterations in these products. For this reason, several conventional and advanced techniques have been proposed, aiming at detecting and quantifying eventual adulterations, preferentially in a rapid, cost-effective, easy to implement, sensitive and specific way. They have relied mostly on electrophoretic, chromatographic and immunoenzymatic techniques. More recently, mass spectrometry, spectroscopic methods (near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR) and front face fluorescence coupled to chemometrics), DNA analysis (real-time PCR, high-resolution melting analysis, next generation sequencing and droplet digital PCR) and biosensors have been advanced as innovative tools for dairy product authentication. Milk substitution from high-valued species with lower-cost bovine milk is one of the most frequent adulteration practices. Therefore, this review intends to describe the most relevant developments regarding the current and advanced analytical methodologies applied to species authentication of milk and dairy products.

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Section: Spectroscopic Methodsmentioning

confidence: 99%

Animal Species Authentication in Dairy Products

Mafra

Honrado

Amaral

2022

Foods

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“…The evaluation of FT‐NIR capacity to detect the adulteration with cow milk was made by Teixeira et al. (2021) in goat cheese and yogurt. The models were developed using unsupervised (PCA and Q‐control chart) and supervised (PLS‐DA) methods.…”

Section: Applications Of Nir Techniques In the Authentication Of Dair...mentioning

confidence: 99%

“…The works reviewed discuss the possibility of using NIR spectroscopy to identify the milk sources, use of adulterants, and yogurt varieties. The evaluation of FT-NIR capacity to detect the adulteration with cow milk was made by Teixeira et al (2021) in goat cheese and yogurt. The models were developed using unsupervised (PCA and Q-control chart) and supervised (PLS-DA) methods.…”

Section: Yogurtmentioning

confidence: 99%

Near‐infrared techniques for fraud detection in dairy products: A review

Tavares

Medeiros

Barbin

2022

Journal of Food Science

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The dairy products sector is an important part of the food industry, and their consumption is expected to grow in the next 10 years. Therefore, the authentication of these products in a faster and precise way is required for the sake of public health. This review proposes the use of near‐infrared techniques for the detection of food fraud in dairy products as they are faster, nondestructive, environmentally friendly, do not require sample preparation, and allow multiconstituent analysis. First, we have described frequent forms of food fraud in dairy products and the application of traditional techniques for their detection, highlighting gaps and counterproductive characteristics for the actual global food chain, as longer sample preparation time and use of reagents. Then, the application of near‐infrared spectroscopy and hyperspectral imaging for the detection of food fraud mainly in cheese, butter, and yogurt are described. As these techniques depend on model development, the coverage of different dairy products by the literature will promote the identification of food fraud in a faster and reliable way.

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“…Özellikle varlığı ve miktarı tespit edilmesi oldukça zor olan inek sütü bu amaç doğrultusunda yaygın olarak kullanılmaktadır (5,6). Bunun sonucunda ortaya çıkan ürün saf keçi sütü ile benzer görünse de yapılan tağşiş ürün kalitesini düşürmekte ve inek sütü alerjisi olan bireyler için ciddi sağlık riskleri oluşturmaktadır (7)(8)(9). Keçi sütüne inek sütünün ilavesi sonucunda duyarlı bireylerde inek sütü protein alerjisi başta olmak üzere birçok ters gıda reaksiyonu ortaya çıkmaktadır (10).…”

Section: Introductionunclassified

Koyun ve keçi sütlerinde inek sütünün TaqMan Real-Time PCR ile tespit edilmesi

Biçer

Sönmez

Turkal

et al. 2023

Veteriner Hekimler Derneği Dergisi

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Süt ve süt ürünleri içerdikleri yüksek besin değeriyle günlük diyetin önemli bir parçasını oluşturmaktadır. Ancak bu önemli özelliklerinin yanı sıra en fazla hile yapılan gıdalar arasında yer almaktadır. Koyun-keçi sütü ve ürünlerine inek sütünün karıştırılması süt ve süt ürünlerinde en sık karşılaşılan hilelerin başında gelmektedir. Bu durum tüketicileri yalnız ekonomik kayba uğratmakla kalmamakta, aynı zamanda halk sağlığı sorunlarına da yol açabilmektedir. Bu çalışmada koyun ve keçi sütlerine farklı oranlarda karıştırılan inek sütü miktarının TaqMan Real-Time PCR ile tespit edilmesi amaçlanmıştır. Bu amaçla %1, %5, %10, %25, %75 ve %90 oranlarında keçi ve koyun sütlerine inek sütü karıştırılmıştır. Ayrıca saf inek sütünden elde edilen DNA sulandırılarak PCR işleminin duyarlılığı araştırılmıştır. Sonuç olarak koyun ve keçi sütlerine karıştırılan %1 inek sütü ve 0,003 ng DNA varlığı tespit edilmiştir. Araştırma sonucunda TaqMan Real-Time PCR’ın koyun ve keçi sütlerine karıştırılan düşük düzeydeki inek sütünün tespit edilmesinde güvenilir ve hassas bir yöntem olarak kullanılabileceği düşünülmektedir.

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Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools

Cited by 28 publications

References 47 publications

Animal Species Authentication in Dairy Products

Animal Species Authentication in Dairy Products

Near‐infrared techniques for fraud detection in dairy products: A review

Koyun ve keçi sütlerinde inek sütünün TaqMan Real-Time PCR ile tespit edilmesi

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