scholarly journals Effectual Gold Nanoprobe Sensor for Screening Cow Milk Adulteration in Goat Milk—Comparison With Conventional PCR

2021 ◽  
Vol 13 (5) ◽  
pp. 41
Author(s):  
Jose Manuel Llopis Ortiz ◽  
Christos Tsouknidas ◽  
Sophie Pytel ◽  
Spiridon Papatheodorou ◽  
Despina Vougiouklaki ◽  
...  
Keyword(s):  
Dairy Products ◽  
Low Cost ◽  
Bovine Milk ◽  
Goat Milk ◽  
Cow Milk ◽  
Conventional Pcr ◽  
Characteristic Peak ◽  
Detection Level ◽  
Milk Adulteration ◽  
Gold Nanoprobe

Different methods have been used to detect milk adulteration, but in recent years the use of nanomaterials has been introduced as an interesting tool, due to their optical properties. A gold nanoparticle (AuNP) probe application was developed in order to evaluate milk adulteration. The methodology relies on the colorimetric differentiation and the participation profiles of the hybridization DNA sequence with the AuNPs. Various concentrations, from 0.01 (traces) to 50%, of cows’ milk in goats’ milk samples were prepared for DNA extraction, further identification with the AuNPs and comparison with a conventional PCR. Also, a total of 40 dairy products from goat milk, commonly consumed in Greece, were tested. Negative and goat reaction mixtures showed a purplish coloured solution with a peak at > 570 nm, while samples containing bovine DNA had an absorbance closer to the characteristic peak of the AuNPs at 520-525 nm. Presence of bovine milk was detected even at traces level, achieving a detection level comparable to those achieved by conventional PCR. The use of AuNPs in milk products, provides a low-cost and easy-to-perform method and offers the possibility to detect fraudulent practices in various food matrices.

scholarly journals Possibilities of different animal milk detection in milk and dairy products – a review

2011 ◽  
Vol 23 (No. 2) ◽  
pp. 41-50 ◽  
Author(s):  
M. Borková ◽  
J. Snášelová
Keyword(s):  
Dairy Products ◽  
High Performance ◽  
Dna Analysis ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Goat Milk ◽  
Milk Adulteration ◽  
Animal Milk ◽  
Food Monitoring ◽  
Milk And Dairy Products

Adulteration of milk and dairy products with different types of milk, other than declared, presents a big problem for food monitoring. The evidence of milk adulteration is a difficult task considering similar compositions of various types of milk. The presented review is therefore focused on the study of the composition of milk from different animal species. The aim is to find a useful marker component for the adulterant detection. The analysis of milk proteins is a suitable solution of this problem. The techniques used for research in this area were also studied. As prospective techniques, immunological techniques and techniques based on DNA analysis are especially considered. The first ones are able to determine 0.5% of different milk adulterant, and the second ones even as little as 0.1%. Reverse-phase high-performance liquid chromatography is successfully applied in the quantitative analysis of individual milk adulterants in samples. The most frequent adulteration of ewe and goat milk is its replacement with less expensive and more plentiful bovine milk. Not so typical adulteration is the presence of goat milk in ewe milk or the detection of bovine milk as adulterant in buffalo mozzarella cheese.  

scholarly journals A2 Bovine Milk and Caprine Milk as a Means of Remedy for Milk Protein Allergy

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 191-201
Author(s):  
Young W. Park ◽  
George F. W. Haenlein
Keyword(s):  
Milk Protein ◽  
Bovine Milk ◽  
Goat Milk ◽  
Food Sources ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dairy Goat ◽  
Cow's Milk ◽  
Caprine Milk ◽  
Low Levels

A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.

scholarly journals Development of QCM Biosensor with Specific Cow Milk Protein Antibody for Candidate Milk Adulteration Detection

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Setyawan P. Sakti ◽  
Nur Chabibah ◽  
Senja P. Ayu ◽  
Masdiana C. Padaga ◽  
Aulanni’am Aulanni’am
Keyword(s):  
Milk Protein ◽  
Protein A ◽  
Goat Milk ◽  
Specific Protein ◽  
Cow Milk ◽  
Frequency Change ◽  
Milk Product ◽  
Reaction Cell ◽  
Buffer Solution ◽  
Milk Adulteration

Adulteration of goat milk is usually done using cow’s milk product. Cow milk is used as it is widely available and its price is cheaper compared to goat milk. This paper shows a development of candidate tools for milk adulteration using cow milk. A quartz crystal microbalance immunosensor was developed using commercial crystal resonator and polyclonal antibody specific to cow milk protein. A specific protein at 208 KDa is found only in cow milk and does not exist in goat milk. The existence of this protein can be used as an indicator of cow milk content in a target solution. To detect the PSS 208 kDa protein, antibody specific to the PSS 208 was developed. The purified antibody was immobilized on top of the sensor surface on a polystyrene layer. The fraction of the immobilized antibody on the sensor was found at 1.5% of the given antibody. Using a static reaction cell, the developed immunosensor could detect the specific cow milk protein in buffer solution. The detection limit is 1 ppm. A linear relationship between frequency change and specific protein of cow milk concentration is found from a concentration of 1 ppm to 120 ppm.

scholarly journals Proteolytic and lipolytic potential of Pseudomonas spp. from goat and bovine raw milk

2018 ◽  
Vol 38 (8) ◽  
pp. 1577-1583 ◽  
Author(s):  
José C. Ribeiro Júnior ◽  
Pedro I. Teider Junior ◽  
André L.M. Oliveira ◽  
Edson A. Rios ◽  
Ronaldo Tamanini ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Species Level ◽  
Cow Milk ◽  
Production Potential ◽  
Gram Negative ◽  
Pseudomonas Spp ◽  
Milk Samples ◽  
The Mean

ABSTRACT: Pseudomonas, the main genus of gram-negative microorganisms isolated from milk, is psychrotrophic, biofilm-forming, and thermo-resistant deteriorating enzyme producers. The aim of this study was to quantify Pseudomonas spp. in goat’s and cow’s milk produced in the Paraná state, Brazil, to evaluate the deteriorating activity of the isolates at mesophilic and psychrotrophic conditions and to identify, at the species level, the isolates with alkaline metalloprotease (aprX gene) production potential. Microbiological, biochemical and molecular methods were used for isolating, confirming and identifying of isolates. The mean counts were 1.6 (±6.3)x104 and 0.89(±3)x102 CFU/mL for goat and bovine milk samples, respectively, immediately after milking. Of the Pseudomonas colonies isolated from goat milk (n=60), 91.7% showed proteolytic potential when incubated at 35°C/48 h and 80% at 7°C/10 days, and lipolytic potential was observed in 95% of the isolates incubated in mesophilic and 78.3% at refrigeration conditions. From the isolates of bovine milk (n=20), 35% showed proteolytic activity only when incubated at 35°C/48 h, and lipolytic potential was observed in 25% of the isolates incubated at 7°C/10d and 35°C/48h. It was observed that 83.3% and 25% of the isolates genetically confirmed as Pseudomonas spp. of goat and bovine milk showed the potential for alkaline metalloprotease production, with the species P. azotoformans, P. koreensis, P. gessardii, P. monteilii and P. lurida being the most frequent in goat milk and P. aeruginosa the only species identified in cow milk.

scholarly journals Development of Kefir from goat milk added by guava pulp

2020 ◽  
Vol 9 (7) ◽  
pp. e468973943
Author(s):  
Nhaiara Monteiro de Farias Lima ◽  
Camila de Araújo Holanda ◽  
Gizele Almada Cruz ◽  
Lívia Gabrielle Maciel Sales ◽  
Laura Maria Bruno ◽  
...  
Keyword(s):  
Dairy Products ◽  
Physicochemical Parameters ◽  
Goat Milk ◽  
Fermented Milk ◽  
Positive Answer ◽  
Cow Milk ◽  
Laboratory Research ◽  
Microbiological Analysis ◽  
Acceptance Test ◽  
Probiotic Potential

Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market.

scholarly journals Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR

2019 ◽  
Vol 8 (4) ◽  
pp. 52
Author(s):  
Efstathia Tsakali ◽  
Christina Agkastra ◽  
Christina Koliaki ◽  
Dimitrios Livanios ◽  
Georgios Boutris ◽  
...  
Keyword(s):  
Dairy Products ◽  
Bovine Milk ◽  
Pcr Analysis ◽  
Specific Product ◽  
Specific Pcr ◽  
Pcr Product ◽  
Milk Adulteration ◽  
Two Samples ◽  
Pcr Method ◽  
Selection Of

Milk adulteration is an international social problem. Consumption of adulterated milk may cause serious health problems and a great concern of the food industry has been raised. In this study, a method based on the polymerase chain reaction (PCR) principle was validated for detecting cow’s milk in goat's dairy products. A total of 40 goat's dairy products commonly consumed in Greece, were tested. Various concentrations, from 0.01 to 90%, of cows’ milk in goats’ milk samples were prepared for DNA extraction and further PCR analysis. Selection of highly polymorphic regions within the cow and goat mitochondrial D-loops, showing low homology between the two species, allowed to choose specific primer pairs for detection of cow and goat DNA. After electrophoresis, cow DNA was characterised by the fragment of the size of 300 bp, goat DNA by the fragment of 444 bp. The detection limit of the PCR method was 0.01% while sensitivity and specificity of the method were both 100%. Goat dairy products samples were tested for the presence of cow DNA. Thirty six out of forty (90%) that were tested, were found to produce cow-specific PCR product in addition to goat PCR product while only two samples gave goat-specific product only. The results are disappointing in terms of the food labelling honesty but on the other hand PCR is again a quickly, easy and reliable method that could be used for extended adulteration screening.

scholarly journals Identification of cow’s and buffalo’s milk and dairy product using a DNA-based method

2012 ◽  
pp. 279-282
Author(s):  
Beáta Soltész ◽  
Gabriella Gulyás ◽  
Ádám Csikós ◽  
Gábor Koncsos ◽  
Nóra Vass ◽  
...  
Keyword(s):  
Animal Species ◽  
Low Cost ◽  
Dairy Product ◽  
Bovine Milk ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Pcr Assay ◽  
Species Specific ◽  
Cost Identification ◽  
Buffalo Cow

Aim of our study was the optimization of a DNA method, that is appropriate for reliable, low cost identification of animal species in milk and dairy product (cheese) and to determine the ratio of species. Mitochondrial DNA was used in our work to analyse buffalo/cow milk mixtures contained different ratio of bovine milk such as 0.1%, 0.5%, 1%, 1.5%, 2%, 5%, 10%, 15% (v/v%). Buffalo cheese were produced using buffalo and cows milk (0%, 2%, 5%, 10%, 15% – v/v% cows milk in buffalo milk). In case of milk mixtures, using species specific primers, the PCR assay showed a 0.5 v/v% detection limit. Cattle, in the buffalo/cows milk 99.9/0.1 v/v% mixture, was not detectable. The identification of buffalo and cows DNA in cheese was successful. The intensity of eletroforetic PCR fragment indicated the increase of cow milk ratio in milk and cheese samples as well.

scholarly journals Analysis of Piezoelectric Sensors in Adulteration of Bovine Milk Using the Chromatic Technique

Proceedings ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 38 ◽  
Author(s):  
Marcos Messias dos Santos Junior ◽  
José Alfredo Covolan Ulson ◽  
Bruno Albuquerque de Castro ◽  
Jorge Alfredo Ardila-Rey ◽  
Fernando de Souza Campos ◽  
...  
Keyword(s):  
Quality Control ◽  
Sodium Hydroxide ◽  
Food Industry ◽  
Low Cost ◽  
Bovine Milk ◽  
Response Signal ◽  
Mechanical Waves ◽  
Milk Adulteration ◽  
Waves Propagation ◽  
Energy Average

Sensors applied in the food industry are important tools for quality control. Current analyses checking adulteration in milk are expensive and time consuming, because the samples need to be evaluated in a laboratory environment. Thus, is important to develop methodologies and sensors to monitor milk production. A common type of fraud is performed adding substances such as sodium hydroxide in order to increase the shelf life of milk. In this study, we propose to use low-cost piezoelectric diaphragms transducers to implement a methodology that identifies milk adulteration using the mechanical waves propagation method (vibration and acoustic emission). Two piezoelectric diaphragms were used, the first was excited by a chirp signal with 1 V of amplitude and a frequency band since 0 to 65 kHz with 2 Hz of step, and concomitantly acquired the response signal of the second sensor installed in the opposite side of the actuator with a rate of 250 kHz. After acquiring the data, these were processed using the chromatic technique, which extracts three features: energy, average band and equivalent bandwidth, in order to classify the raw and the contaminated milk through clustering. The experimental results indicated that the methodology can differentiate between raw and contaminated milk with 1% of sodium hydroxide. Therefore, the results reported in this study indicate that low-cost piezoelectric diaphragms are promising for liquids quality control.

Rapid detection of cow milk adulteration/contamination in goat milk by a lateral flow colloidal gold immunoassay strip

2019 ◽  
Vol 86 (1) ◽  
pp. 94-97 ◽  
Author(s):  
Bochao Liu ◽  
Jinhong Si ◽  
Fang Zhao ◽  
Qi Wang ◽  
Yu Wang ◽  
...  
Keyword(s):  
Colloidal Gold ◽  
Rapid Detection ◽  
Goat Milk ◽  
Lateral Flow ◽  
Cow Milk ◽  
Quantitative Detection ◽  
Enzyme Linked Immunosorbent Assay ◽  
Milk Adulteration ◽  
Milk Casein ◽  
Higher Sensitivity

AbstractCurrent available methods to detect cow milk adulteration or accidental contamination of goat milk are both laborious and time consuming. The aim of this technical research communication was to develop a simple, rapid, specific and sensitive method for quantitative detection of cow milk in goat milk. A competitive lateral flow immunoassay (LFIA) strip was developed using a specific monoclonal antibody (mAb) labeled with colloidal gold nanoparticles (GNPs) for specifically binding to cow milk casein. The detection limit of this rapid detection was 0.07% of cow milk in goat milk, providing equal specificity and higher sensitivity when compared with a commercial enzyme-linked immunosorbent assay (ELISA). These result suggest that the established rapid GNPs-LFIA strip could be used for monitoring cow milk adulteration/contamination of goat milk.

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