Use of duplex polymerase chain reaction (duplex-PCR) technique to identify bovine and water buffalo milk used in making mozzarella cheese

The Journal of Dairy Research
S ReaP Avellini

Abstract

Molecular biology techniques have been used for species identification in food of animal origin in relatively recent years. A polymerase chain reaction (PCR) based method, the multiplex PCR, was recently applied to species identification in meat and meat products. It allows co-amplification of separate regions of a single gene or specific fragments, each typical of a different animal species in a single PCR reaction, using different pairs of primers in the same reaction mix. In the present paper, the duplex-PCR technique is proposed to identify bovine and water buffalo DNA in a single PCR assay in milk and mozzarella cheese (a typical Italian cheese, originally made from pure water buffalo milk). Because of its lower cost, undeclared bovine milk is added to water buffalo milk for making different kinds of mozzarella cheese. The results of this experiment indicate the applicability of this method, which showed an absolute specificity for the two species and a high sensitivity even down to low DNA concentrations (1 pg). In bovine and water buffalo mixtures of both milk and mozzarella cheese, the minimum concentration tested was 1% of bovine in water buffalo milk and water buffalo in bovine milk. The importance of the somatic cell...Continue Reading

Citations

Jan 30, 2008·The Journal of Dairy Research·Silvia RealeFabio Pilla
Dec 1, 2007·Meat Science·C DalvitM Cassandro
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Arun KumarD Sharma
Sep 9, 2017·Critical Reviews in Food Science and Nutrition·Caterina AgrimontiNelson Marmiroli
Jul 28, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Himani PuniaVirender S Mor
Dec 24, 2005·Critical Reviews in Food Science and Nutrition·Miguel Angel de la Fuente, Manuela Juárez
Oct 26, 2005·Veterinary Research Communications·G MaccabianiP Boni
Aug 19, 2005·Journal of Dairy Science·I López-CallejaR Martín

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