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¹) Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology, 42130, Konya, Turkey; ²) Selcuk University Faculty of Veterinary Medicine Department of Genetics, 42130, Konya, Turkey

Authentication of fresh goat cheese by TaqMan based real-time PCR

Nachweis von frischem Ziegenkäse durch TaqMan-basierte Real-Time PCR

Yusuf Biçer¹), Gonca Sönmez²), Gamze Turkal¹), Tahir Yilmaz¹), M. Hüdai Çulha²), ­Gürkan Uçar¹)

The most prevalent form of adulteration found in milk and dairy products involves the addition of cow milk to goat milk and dairy products. Detecting such adulteration is crucial in order to prevent health issues, particularly allergies, and to safeguard consumers against financial losses. This research aimed to examine the extent of cow and goat milk mixing at various percentages: 100%, 90%, 75%, 25%, 10%, 5%, 1%, and 0%. To accomplish this, fresh cheese samples were experimentally produced using these milk mixtures, and the levels of cow milk percentage and cow DNA content were determined using TaqMan real-time PCR. The results indicated that the presence of cow milk mixed with goat milk at concentrations as low as 1% and with cow DNA levels of 0.01 ng could be detected in cheese samples. In conclusion, TaqMan-based real-time PCR demonstrates high sensitivity and can be regarded as a reliable method for identifying the presence and proportions of cow milk in cheese samples obtained through the blending of cow and goat milk, thereby ensuring protection against economically driven adulteration and promoting consumer safety.

Keywords: Authentication, goat cheese, cow milk, TaqMan Real-Time PCR

yusufbicer@selcuk.edu.tr

Arch Lebensmittelhyg 74,
104–108 (2023)
DOI 10.53194/0003-925X-74-104

© M. & H. Schaper GmbH & Co.
ISSN 0003-925X