Real-time PCR is a potential tool to determine the origin of milk used in cheese production

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• 作者：A. Kemal Seç ; kin^a ; ^{seckinkemal@hotmail.com} ; Başak Yilmaz^b ; Halil Tosun^b
• 关键词：Milk ; Cheese ; Origin ; Real-time PCR
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：332-336
• 全文大小：272 K
• 卷排序：77

文摘

Common adulterations are the substitution of higher value milk (sheep’s and goat’s) with lower value milk (cow’s). Cheeses' milk origin can not be identified by consumer. Real Time-PCR method can be a traceable tool of milk origins. 3,34% sheep's cheeses have been found from 100% sheep milk. 16,67% goat's cheeses have been found from 100% goat milk. A linear relationship could not be determined based on cheeses chemical composition and origin of milk.