Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques

Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR... Different methods were applied to standard mixtures of milk from different species and to model cheeses of different ages to study their applicability for the detection of cows’ milk and determination of the percentage of cows’ milk in mixed milk cheeses. Urea–polyacrylamide gel electrophoresis (urea–PAGE) and anion-exchange high performance liquid chromatography (HPLC) of caseins was restricted to the control of the adulteration of milk. Isoelectric focusing (IEF) of γ -caseins according the EU reference method was well suited for detection of cows’ milk even in matured cheese, but could not discriminate ewes’ milk from goats’ milk. IEF and cation-exchange HPLC of para- κ -caseins were appropriate for differentiation of bovine, ovine and caprine milk. Urea–PAGE and IEF of whey proteins was useful for the species authentication of whey cheeses. Polymerase chain reaction using species–specific primers was a highly sensitive technique for the qualitative detection of cows’ milk even in overripe mixed cheese. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques

International Dairy Journal, Volume 15 (6) – Jun 1, 2005

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Publisher
Elsevier
Copyright
Copyright © 2005 Elsevier Ltd
ISSN
0958-6946
eISSN
1879-0143
D.O.I.
10.1016/j.idairyj.2004.10.012
Publisher site
See Article on Publisher Site

Abstract

Different methods were applied to standard mixtures of milk from different species and to model cheeses of different ages to study their applicability for the detection of cows’ milk and determination of the percentage of cows’ milk in mixed milk cheeses. Urea–polyacrylamide gel electrophoresis (urea–PAGE) and anion-exchange high performance liquid chromatography (HPLC) of caseins was restricted to the control of the adulteration of milk. Isoelectric focusing (IEF) of γ -caseins according the EU reference method was well suited for detection of cows’ milk even in matured cheese, but could not discriminate ewes’ milk from goats’ milk. IEF and cation-exchange HPLC of para- κ -caseins were appropriate for differentiation of bovine, ovine and caprine milk. Urea–PAGE and IEF of whey proteins was useful for the species authentication of whey cheeses. Polymerase chain reaction using species–specific primers was a highly sensitive technique for the qualitative detection of cows’ milk even in overripe mixed cheese.

Journal

International Dairy JournalElsevier

Published: Jun 1, 2005

References

  • Rapid analysis of whey proteins from different animal species by reversed-phase high performance liquid chromatography
    De Frutos, M.; Cifuentes, A.; Amigo, L.; Ramos, M.; Diez-Masa, J.C.
  • Electrophoretic ripening index for the evaluation of proteolysis and the deduction of the age of Parmesan cheese
    Mayer, H.K.
  • Composite milk protein phenotypes in relation to composition and cheesemaking properties of milk
    Mayer, H.K.; Ortner, M.; Tschager, E.; Ginzinger, W.
  • Differentiation of cattle species in beef by PCR-RFLP of mitochondrial and satellite DNA
    Verkaar, E.L.C.; Nijman, I.J.; Boutaga, K.; Lenstra, J.A.

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