scholarly journals Application of the PCR method to detect the falsification of sheep milk with goat milk

2021 ◽  
pp. 12-15
Author(s):  
Nikolay A. Zhizhin
Keyword(s):  
Species Composition ◽  
Target Gene ◽  
Genetic Material ◽  
Goat Milk ◽  
Raw Milk ◽  
Pcr Analysis ◽  
12S Rrna ◽  
Sheep Milk ◽  
Heat Treated ◽  
Pcr Method

The article discusses the option of using PCR analysis to assess the purity of the species composition of heat-treated sheep's milk. In the course of the work, the genetic material of the main dairy breeds of goats and sheep represented on the territory of Russia was studied. For this purpose, the 12S rRNA of a goat and a sheep was used as a target gene, on the basis of which a pair of primers 12SCH-DIR (5'-AAACGTGTTAAAGCACTACATC-3 ‘) and 12SCH-INV (5'-GTCTTAGCTATAGTGTATCAGCTG CA-3') for goat and 12SM-FW (5'-CTAGAG-GAGCCTGTTCTATAATCGATAA-3 ‘) and 12SOA-INV (5'-GTCTCCTCTCG TGTGGTTGAGATA-3') for sheep. The resulting primers were tested for specificity by analyzing the milk of various breeds of goats (Saanen, Toggenburg, Alpine and Nubian dairy) and sheep (Tsigai, Assaf and East Friesian). As a result of the study of binary mixtures of sheep and goat milk, it was found that the use of this method of PCR analysis makes it possible to detect impurities of goat's milk in sheep's milk at a level of 0.1%. It has also been shown that the technique is applicable to both raw milk and processed milk.

scholarly journals Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 410-421
Author(s):  
Golfo Moatsou ◽  
Ekaterini Moschopoulou ◽  
Evangelia Zoidou ◽  
Aggeliki Kamvysi ◽  
Dimitra Liaskou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Enzyme Activities ◽  
Goat Milk ◽  
Raw Milk ◽  
Heat Treatments ◽  
Clotting Time ◽  
Sheep Milk ◽  
Native Whey ◽  
Flow Through ◽  
Water Holding

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

scholarly journals Freezing point of raw and heat-treated goat milk

2008 ◽  
Vol 52 (No. 11) ◽  
pp. 394-398 ◽  
Author(s):  
B. Janštová ◽  
M. Dračková ◽  
P. Navrátilová ◽  
L. Hadra ◽  
L. Vorlová
Keyword(s):  
Freezing Point ◽  
Goat Milk ◽  
Raw Milk ◽  
Average Increase ◽  
Heat Treated ◽  
The Mean ◽  
Bulk Tank

The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content was monitored. Milk freezing point measurements were carried out using the thermistor cryoscope method in compliance with the standard CTS 570538 (1998). The mean freezing point of raw milk was found to be in an interval of –0.5513 ± 0.0046°C, variation ranged from –0.5466°C to –0.5567°C, with higher values in the spring months and a drop at the end of lactation. FP corresponded to the NFS content. The average freezing point of goat milk heat-treated on the farm to the temperature of 72°C over a period of 20 s was –0.5488 ± 0.0046°C, pasteurisation brought an average increase in FP by 0.0025°C.

scholarly journals Identification of Coxiella burnetii in Raw Milk of Livestock Animal in Iran

2021 ◽  
Vol 2021 ◽  
pp. 1-5
Author(s):  
Ashraf Mohabati Mobarez ◽  
Ehsan Mostafavi ◽  
Mohammad Khalili ◽  
Saber Esmaeili
Keyword(s):  
Real Time ◽  
Coxiella Burnetii ◽  
Real Time Pcr ◽  
Q Fever ◽  
Goat Milk ◽  
Raw Milk ◽  
Molecular Evidence ◽  
Milk Samples ◽  
Sheep Milk ◽  
Dairy Animals

Coxiella burnetii is the causative agent of Q fever in humans and animals. This study aimed to determine the frequency of C. burnetii in milk samples of dairy animals (goats, sheep, and cattle) in some selected regions in Iran, where there is no information about prevalence of C. burnetii. In this study, 162 individual milk samples were collected from 43 farms in three provinces (Tehran, Hamadan, and Mazandaran). Real-time PCR was used for the detection of IS1111a element of C. burnetii. In total, 23 of 162 samples (14.2%, 95% confidence interval (CI): 9.65–20.2%) were positive for C. burnetii by real-time PCR. C. burnetii was detected in 10.17% (95% CI: 4.74–20.46) of goat milk samples. In sheep milk samples, 18.6% (95% CI: 9.74–32.62) were positive, and C. burnetii was detected in 15% (95% CI: 8.1–26.11) of cattle milk samples. Molecular evidence of the presence of C. burnetii was seen in milk samples of dairy animals in all the studied regions. These findings demonstrated that C. burnetii infection, especially in raw milk samples, deserves more attention from the health care system and veterinary organization in Iran.

scholarly journals The freezing point of raw and heat treated sheep milk and its variation during lactation

2013 ◽  
Vol 82 (2) ◽  
pp. 187-190
Author(s):  
Bohumíra Janštová ◽  
Pavlína Navrátilová ◽  
Michaela Králová ◽  
Lenka Vorlová
Keyword(s):  
Freezing Point ◽  
Chemical Properties ◽  
Raw Milk ◽  
Important Indicator ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Sheep Milk ◽  
Physico Chemical ◽  
Heat Treated ◽  
Time Specific

The freezing point of milk is an important indicator of the adulteration of the milk with water, but heat treatment may also affect its value. The aim of this study was determine freezing point of raw and heat treated sheep milk and its variation during lactation. The freezing point was determined in 42 bulk tank raw sheep milk samples and 42 pasteurized milk samples collected during lactation of sheep at one ecofarm in Moravian Walachia (Valašsko in the Czech Republic). The freezing point was determined in accordance with the standard ČSN 57 0538 using a thermistor cryoscope. The average freezing point of raw milk was -0.617 ± 0.052 °C, with a range from -0.560 to -0.875 °C. The freezing point was lower in the first months of lactation and increased at the end of lactation. The freezing point correlated (r = 0.8967) with the content of total non-fat solids. The average freezing point of sheep milk pasteurized at 65 °C for 30 min was -0.614 ± 0.053 °C, with a range from -0.564 to -0.702 °C. The median of freezing point differences between raw and pasteurized milk was 0.004 °C. Our study extends data about physico-chemical properties of sheep milk and registers for the first time specific changes in the freezing point value of sheep milk by heating.

scholarly journals Coagulation Traits of Sheep and Goat Milk

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 540 ◽  
Author(s):  
Michele Pazzola
Keyword(s):  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Coagulation Time ◽  
Sheep Milk ◽  
Rennet Coagulation ◽  
Raw Milk Cheese ◽  
Predictive Formulas

Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.

INVESTIGATION OF BRUCELLA TYPE BACTERIA IN MILK FROM TOKAT PROVINCE VILLAGES

2020 ◽  
pp. 6-12
Author(s):  
HÜSNIYE RÜSTEMOĞLU ◽  
AYDIN RÜSTEMOĞLU ◽  
İSA KARAMAN
Keyword(s):  
Dairy Products ◽  
Brucella Melitensis ◽  
Goat Milk ◽  
Raw Milk ◽  
Ring Test ◽  
Milk Samples ◽  
Sheep Milk ◽  
Planting Method ◽  
Direct Sowing ◽  
Milk Ring Test

Brucellosis is one of the most common zoonotic diseases caused by Brucella. The disease is located genital organs in the females of mammals such as cattle, sheep, goats, dogs and pigs and cause to infertility, mastitis, preterm birth, placenta retention and metritis; in men it causes orchitis (gonorrhea inflammation). The bacteria can also spread from animals to humans and cause disease in humans. The aim of this study was to determine the prevalence of Brucellosis in milk collected from villages of Tokat province and districts. For this purpose, 161 cows, 58 sheep and 33 goat milk samples were investigated by Brucellosis agent with Milk Ring Test (MRT) and direct sowing method. At the end of the study, 24 of 161 cow's milk, 20 of 58 sheep's milk and 5 of 33 goat's milk were found to be positive by MRT. Of the 252 raw milk samples, 49 (n = 19.41%) were positive for MRT. Brucella melitensis biotype 3 were isolated from the 2 milk samples after the culturing from 49 samples with positive MRT. It was determined that 2 milk samples isolated from Brucea belong to 2 different sheep from the same herd. Thus, Brucella was isolated in 0.79% of all studied samples, 4.08% of MRT positive samples and 3.45% of sheep milk samples. As a result of our first study with milk collected from the villages and towns of Tokat province and districts, 19.41% of the samples were positive for MRT and 0.79% of the samples were isolated by direct planting method. Thus, in this study, it was determined that there is a certain amount of Bruceila agent in Tokat province and its districts and it shows that dairy products may pose a risk for Brucellosis.

scholarly journals DETERMINATION OF AFLATOXIN M1 IN RAW MILK PRODUCE AT YOBE STATE UNIVERSITY FARM DAMATURU, NIGERIA

2020 ◽  
Vol 4 (3) ◽  
pp. 457-463
Author(s):  
S. Gide ◽  
B. Muhammed ◽  
G. H. Galal ◽  
A. A. Iliyah ◽  
I. M. Mabu ◽  
...  
Keyword(s):  
High Performance ◽  
Hazard Index ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Aflatoxin M1 ◽  
State University ◽  
Analytical Strategy ◽  
Mean Convergence ◽  
Sheep Milk

The study was carried out to determine the contamination of aflatoxin M1 (AFM1) in samples (n=66) of raw milk, from three distinctive animal species (cow, n = 30; goat, n = 20; sheep, n = 16) at Yobe State University farm Damaturu in 2018. The analytical strategy utilized was high-performance liquid chromatography (HPLC). Immunoaffinity columns were used to achieve clean–up step during HPLC and fluorometric determination. The outcomes demonstrated that 36 (54.54%) samples out of the 66 samples are debased with AFM1. The sullying rates of AFM1 in dairy animals, goat milk and sheep milk were 80.0%, 25.0% and 46.75% respectively. The mean concentration for the cow, goat and sheep milk was  0.1333µg/l, 0.0462µg/l and 0.0519µg/l respectively. The general mean convergence of AFM1 levels for positive samples from the three distinctive species was 0.0727 µg/l and there was no huge contrast (p = 0.3624) in fixation levels between the three species. The estimated intake (EDI) of AFM1 from consumption of cow milk products by teachers and the students was 0.00158g/kg b.w/day based on one-day recall methods, while hazard index was recorded to be 1.58 x10-4. The high levels of AFM1 concentration recorded in this study is an indication of contamination by the fungus during storage of feeds, this may have negative effects on the human and animal’s health since it’s proven to be carcinogenic, causes growth impairment and immune suppression. Measures should be enforced on the storage of feeds which will consequently decrease the odds of aflatoxin in milk of 

PCR Detection of Alternaria spp. in Processed Foods, Based on the Internal Transcribed Spacer Genetic Marker

2011 ◽  
Vol 74 (2) ◽  
pp. 240-247 ◽  
Author(s):  
MIGUELÁNGEL PAVÓN ◽  
ISABEL GONZÁLEZ ◽  
MARÍA ROJAS ◽  
NICOLETTE PEGELS ◽  
ROSARIO MARTÍN ◽  
...  
Keyword(s):  
Food Processing ◽  
Internal Transcribed Spacer ◽  
Rapid Identification ◽  
Food Samples ◽  
Pcr Analysis ◽  
Infant Food ◽  
Rrna Gene ◽  
Tomato Pulp ◽  
Pcr Method ◽  
Fungal Contaminants

The genus Alternaria is considered one of the most important fungal contaminants of vegetables, fruits, and cereals, producing several mycotoxins that can withstand food processing methods. Conventional methods for Alternaria identification and enumeration are laborious and time-consuming, and they might not detect toxigenic molds inactivated by food processing. In this study, a PCR method has been developed for the rapid identification of Alternaria spp. DNA in foodstuffs, based on oligonucleotide primers targeting the internal transcribed spacer (ITS) 1 and ITS2 regions of the rRNA gene. The specificity of the Alternaria-specific primer pair designed (Dir1ITSAlt–Inv1ITSAlt) was verified by PCR analysis of DNA from various Alternaria spp., and also from several fungal, bacterial, yeast, animal, and plant species. The detection limit of the method was 102 CFU/ml in viable culture, heated culture, or experimentally inoculated tomato pulp. The applicability of the method for detection of Alternaria spp. DNA in foodstuffs was assessed by testing several commercial samples. Alternaria DNA was detected in 100% of spoiled tomato samples, 8% of tomato products, and 36.4% of cereal-based infant food samples analyzed.

scholarly journals Quality Control in Fiore Sardo PDO Cheese: Detection of Heat Treatment Application and Production Chain by MRI Relaxometry and Image Analysis

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 270-287
Author(s):  
Roberto Anedda ◽  
Riccardo Melis ◽  
Elena Curti
Keyword(s):  
Image Analysis ◽  
Raw Milk ◽  
Characteristic Relaxation Time ◽  
Resonance Imaging ◽  
Production Chain ◽  
Visual Appearance ◽  
Heat Treated ◽  
Heat Application ◽  
Magnetic Resonance Imaging Mri ◽  
Treatment Application

Fiore Sardo (FS), a traditional Italian cheese, is present in the market as a heterogeneous variety of products. The use of heat-treated (HT) milk is forbidden by the official production protocol, but no official analytical method able to detect heat application is yet available. Here, a combined magnetic resonance imaging (MRI) relaxometry and image analysis approach to recognize FS made from raw milk is presented. Artisanal FS cheeses were produced from raw milk (RC) by five shepherds in accordance with the official protocol. They were compared to HT-milk counterparts (HTC). Additionally, industrially manufactured commercial FS cheeses (I) were also purchased and compared to RC and HTC. Relaxometry data of FS indicated the presence of two water populations; the ratio of characteristic relaxation time constant T2 and area fraction (Score, Ṩ) of the fastest relaxing population was used to compare RC, HTC and I samples. RC from HTC were successfully discriminated, the latter exhibiting lower Ṩ (enhanced protein hydration). I cheeses exhibited the lowest Ṩ values, sometimes comparable to HTC. Since visual appearance of RC and HTC is appreciably different, an image analysis deep learning approach using MRI and photographic pictures was adopted to discriminate the two productions, with promising percentages (>93%).

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