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Authentication of fresh goat cheese by TaqMan based real-time PCR

Journal of Food Safety and Food Quality · Temmuz 2023

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YÖKSİS Kayıtları
Authentication of fresh goat cheese by TaqMan based real-time PCR
Journal of Food Safety and Food Quality · 2023 SCI-Expanded
DOÇENT YUSUF BİÇER →
Authentication of fresh goat cheese by TaqMan based real-time PCR
Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene · 2023 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ GONCA SÖNMEZ →
Authentication of fresh goat cheese by TaqMan based real-time PCR
Journal of Food Safety and Food Quality · 2023 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ GAMZE TURKAL →

Makale Bilgileri

DergiJournal of Food Safety and Food Quality
Yayın TarihiTemmuz 2023
Cilt / Sayfa74 · 104-108
DOI10.53194/0003-925X-74-104
Scopus ID2-s2.0-105031404367
Özet The most prevalent form of adulteration found in milk and dairy products involves the addition of cow milk to goat milk and dairy products. Detecting such adulteration is crucial in order to prevent health issues, particularly allergies, and to safeguard consumers against financial losses. This research aimed to examine the extent of cow and goat milk mixing at various percentages: 100%, 90%, 75%, 25%, 10%, 5%, 1%, and 0%. To accomplish this, fresh cheese samples were experimentally produced using these milk mixtures, and the levels of cow milk percentage and cow DNA content were determined using TaqMan real-time PCR. The results indicated that the presence of cow milk mixed with goat milk at concentrations as low as 1% and with cow DNA levels of 0.01 ng could be detected in cheese samples. In conclusion, TaqMan-based real-time PCR demonstrates high sensitivity and can be regarded as a reliable method for identifying the presence and proportions of cow milk in cheese samples obtained through the blending of cow and goat milk, thereby ensuring protection against economically driven adulteration and promoting consumer safety.

Yazarlar (6)

1
Yusuf Biçer
ORCID: 0000-0001-7549-8323
2
Gonca Sönmez
3
Gamze Turkal
4
Tahir Yilmaz
5
M. Hüdai Çulha
6
Gürkan Uçar

Anahtar Kelimeler

Authentication cow milk goat cheese TaqMan Real-Time PCR

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey

Sistemimizdeki Yazarlar

GS
GONCA SÖNMEZ
DOKTOR ÖĞRETİM ÜYESİ

Hızlı Erişim

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