Research Article
PDF EndNote BibTex RIS Cite

Investigation of milk origin in sheep and goat cheese with Real-Time PCR

Year 2022, Volume 7, Issue 2, 179 - 184, 31.08.2022
https://doi.org/10.31797/vetbio.1057572

Abstract

Milk and dairy products are very important in life, because they contain important nutrients for human health. Recently, some producers have used cow’s milk instead of goat and sheep’s milk for producing goat and sheep cheese and sell these cheeses as sheep and goat cheese. In this study, it was aimed to determine the milk type of white cheese and tulum cheese, which are sold under the names of sheep cheese and goat cheese in the markets and supermarkets of Afyonkarahisar and Antalya. In this study, the Real-Time PCR analysis method was utilised to detect fraud in products. For the analysis, 60 goat cheese samples and 60 sheep cheese samples in total were collected from the aforementioned provinces. As a result of the analysis, among all goat cheese samples which were obtained from both provinces, only 20% were produced from goat milk, 38.33% were produced from goat-cow’s milk mixtures, and 41.67% were produced using cow’s milk only. In the sheep cheese samples from both provinces, only 18.33% were produced from sheep’s milk, 50.00% were produced from sheep’s-cow’s milk mixtures, and 31.67% were produced from cow’s milk only. Consequently, regular inspections and controls are required to detect counterfeit cheeses and we recommend that consumers be made aware of these cheats.

References

  • Bottero, M.T., Civeraa, T., Nucera, D., Rosatib, S., Sacchib, P., & Turi, R.M. (2003). A multiplex polymerase chain reaction for the identification of cows‟, goats‟ and sheep‟s milk in dairy products. International Dairy Journal, 13, 277–282. https://doi.org/10.1016/S0958-6946(02)00170-X
  • Colak, H., Aydin, A., Nazli, B., & Ergun O., (2005). Detection of presence of cow‟s milk in sheep‟s cheeses by immunochromatography. Food Control, 17, 905–908. https://doi.org/10.1016/j.foodcont.2005.06.014
  • Coskun, H. (2005). Herbed cheese. Food Technology Association Publications, Number:31
  • Dalmasso, A., Sacchi, P., & Bottero, M. (2012). Development of a real-time PCR assay for the detection of cow and donkey milk. European Food Research and Technology, 235 (1), 47-52. https://doi.org/10.1007/s00217-012-1732-9
  • Darwish,S. F., Hana. A, Allam, A., & Amin, A.S. (2009). Evaluation of PCR Assay for Detection of Cow's Milk in Water Buffalo's Milk. World Applied Sciences Journal, 7(4), 461-467.
  • Di Pinto, A., Conversano, M. C., Forte, V.T., Novello, L., & Tantillo, G.M. (2004). Detectıon of cow mılk ın buffalo “mozzarella” by polymerase chaın reactıon (pcr) assay. Journal of Food Quality, 27, 428–435. https://doi.org/10.1111/j.1745-4557.2004.00662.x
  • Ertaş, E., & Topal B. (2009). Are we Conscious Enough as a Society About Food Tricks? (in Turkish) Bilim ve Teknik, August 2009, 38-41.
  • Kara R., & Demirel Y.N. (2016). Determination of Milk Species Used in Afyon Kaymak Production with RealTime PCR. Atatürk Üniversitesi Vet Bil Derg, 11(2), 185-190.
  • Guney, O., & Kaymakci, M. (1997). Milk production in goats, p: 115-128. Goat Breeding (Ed: Kaymakci M, Askin Y). Baran offset, Ankara.
  • Khanzadi, S., Jamshġdi, A., Razmyar, J., & Mohsenzadeh, M. (2013). PCR-based detection of cow and goat milk in sheep milk and dairy products marketed in Mashhad city of Iran. Iranian Journal of Veterinary Medicin, 7(4), 257-262. https://dx.doi.org/10.22059/ijvm.2013.36285
  • Kosikowski, F., (1982). Cheese and Fermented Milk Foods, 2nd Edition, New York, 711p.
  • Mašková E., & Paulíčková I. (2006). PCR-based detection of cow‟s milk in goat and sheep cheesesmarketed in the Czech Republic. Czech J. Food Sci, 24, 127–132.
  • Mayer, H., Bürger, J., & Kaar, N. (2012). Quantification of cow‟s milk percentage in dairy products – a myth. Analytical and Bioanalytical Chemistry, 403(10), 3031-3040. https://doi.org/10.1007/s00216-012-5805-1
  • Steele, J. L., & Ünlü, G. (1992). Impact of lactic acid bacteria on cheese flavor development. Food Technology, 46, 128-135.
  • Walther, B., Schmid, A., Sieber R., & Wehrmuller K. (2008). Cheese in nutrition and health. Dairy Sci. Technol. 88 389–405.
  • Zachar, P., Šoltés, M., Kasarda, R., Novotný, J., Novikmecová, M., & Marciniáková , D., (2011). Analytical methods for the species identification of milk and milk products Mljekarstvo, 61 (3), 199-207.

Year 2022, Volume 7, Issue 2, 179 - 184, 31.08.2022
https://doi.org/10.31797/vetbio.1057572

Abstract

References

  • Bottero, M.T., Civeraa, T., Nucera, D., Rosatib, S., Sacchib, P., & Turi, R.M. (2003). A multiplex polymerase chain reaction for the identification of cows‟, goats‟ and sheep‟s milk in dairy products. International Dairy Journal, 13, 277–282. https://doi.org/10.1016/S0958-6946(02)00170-X
  • Colak, H., Aydin, A., Nazli, B., & Ergun O., (2005). Detection of presence of cow‟s milk in sheep‟s cheeses by immunochromatography. Food Control, 17, 905–908. https://doi.org/10.1016/j.foodcont.2005.06.014
  • Coskun, H. (2005). Herbed cheese. Food Technology Association Publications, Number:31
  • Dalmasso, A., Sacchi, P., & Bottero, M. (2012). Development of a real-time PCR assay for the detection of cow and donkey milk. European Food Research and Technology, 235 (1), 47-52. https://doi.org/10.1007/s00217-012-1732-9
  • Darwish,S. F., Hana. A, Allam, A., & Amin, A.S. (2009). Evaluation of PCR Assay for Detection of Cow's Milk in Water Buffalo's Milk. World Applied Sciences Journal, 7(4), 461-467.
  • Di Pinto, A., Conversano, M. C., Forte, V.T., Novello, L., & Tantillo, G.M. (2004). Detectıon of cow mılk ın buffalo “mozzarella” by polymerase chaın reactıon (pcr) assay. Journal of Food Quality, 27, 428–435. https://doi.org/10.1111/j.1745-4557.2004.00662.x
  • Ertaş, E., & Topal B. (2009). Are we Conscious Enough as a Society About Food Tricks? (in Turkish) Bilim ve Teknik, August 2009, 38-41.
  • Kara R., & Demirel Y.N. (2016). Determination of Milk Species Used in Afyon Kaymak Production with RealTime PCR. Atatürk Üniversitesi Vet Bil Derg, 11(2), 185-190.
  • Guney, O., & Kaymakci, M. (1997). Milk production in goats, p: 115-128. Goat Breeding (Ed: Kaymakci M, Askin Y). Baran offset, Ankara.
  • Khanzadi, S., Jamshġdi, A., Razmyar, J., & Mohsenzadeh, M. (2013). PCR-based detection of cow and goat milk in sheep milk and dairy products marketed in Mashhad city of Iran. Iranian Journal of Veterinary Medicin, 7(4), 257-262. https://dx.doi.org/10.22059/ijvm.2013.36285
  • Kosikowski, F., (1982). Cheese and Fermented Milk Foods, 2nd Edition, New York, 711p.
  • Mašková E., & Paulíčková I. (2006). PCR-based detection of cow‟s milk in goat and sheep cheesesmarketed in the Czech Republic. Czech J. Food Sci, 24, 127–132.
  • Mayer, H., Bürger, J., & Kaar, N. (2012). Quantification of cow‟s milk percentage in dairy products – a myth. Analytical and Bioanalytical Chemistry, 403(10), 3031-3040. https://doi.org/10.1007/s00216-012-5805-1
  • Steele, J. L., & Ünlü, G. (1992). Impact of lactic acid bacteria on cheese flavor development. Food Technology, 46, 128-135.
  • Walther, B., Schmid, A., Sieber R., & Wehrmuller K. (2008). Cheese in nutrition and health. Dairy Sci. Technol. 88 389–405.
  • Zachar, P., Šoltés, M., Kasarda, R., Novotný, J., Novikmecová, M., & Marciniáková , D., (2011). Analytical methods for the species identification of milk and milk products Mljekarstvo, 61 (3), 199-207.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Zeyneb SADIGZADE ZENGİN This is me
AFYON KOCATEPE UNIVERSITY, FACULTY OF VETERINARY MEDICINE, VETERINARY MEDICINE PR.
0000-0003-0536-4594
Türkiye


Recep KARA> (Primary Author)
AFYON KOCATEPE ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ
0000-0002-9257-7506
Türkiye

Supporting Institution Afyon Kocatepe University Scientific research projects coordination unit
Project Number 18.SAĞ.BIL.28
Publication Date August 31, 2022
Application Date January 15, 2022
Acceptance Date July 12, 2022
Published in Issue Year 2022, Volume 7, Issue 2

Cite

APA Sadıgzade Zengin, Z. & Kara, R. (2022). Investigation of milk origin in sheep and goat cheese with Real-Time PCR . Journal of Advances in VetBio Science and Techniques , 7 (2) , 179-184 . DOI: 10.31797/vetbio.1057572

22563   CABI-Logo_NEW_accessible.jpg   logo_world_of_journals_no_margin.png  download download   download   download        download