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

Yıl 2022, Cilt: 7 Sayı: 2, 179 - 184, 31.08.2022
https://doi.org/10.31797/vetbio.1057572

Öz

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.

Destekleyen Kurum

Afyon Kocatepe University Scientific research projects coordination unit

Proje Numarası

18.SAĞ.BIL.28

Kaynakça

  • 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.
Yıl 2022, Cilt: 7 Sayı: 2, 179 - 184, 31.08.2022
https://doi.org/10.31797/vetbio.1057572

Öz

Proje Numarası

18.SAĞ.BIL.28

Kaynakça

  • 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.
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Zeyneb Sadıgzade Zengin Bu kişi benim 0000-0003-0536-4594

Recep Kara 0000-0002-9257-7506

Proje Numarası 18.SAĞ.BIL.28
Yayımlanma Tarihi 31 Ağustos 2022
Gönderilme Tarihi 15 Ocak 2022
Kabul Tarihi 12 Temmuz 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 7 Sayı: 2

Kaynak Göster

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. https://doi.org/10.31797/vetbio.1057572

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