Detection of cow milk in buffalo "mozzarella" by polymerase chain reaction (PCR) assay

被引：21

作者：

Di Pinto, A ^{[1
]}

Conversano, MC ^{[1
]}

Forte, VT ^{[1
]}

Novello, L ^{[1
]}

Tantillo, GM ^{[1
]}

机构：

[1] Univ Bari, Dip Sanita & Benessere Anim, I-70010 Valenzano Bari, Italy

来源：

JOURNAL OF FOOD QUALITY | 2004年 / 27卷 / 06期

关键词：

D O I：

10.1111/j.1745-4557.2004.00662.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The authors used a polymerase chain reaction (PCR) assay on buffalo mozzarella, a typical Italian dairy product, from the Apulia markets to evaluate the presence of cow milk and verification of the mozzarella label. The results obtained from 30 mozzarella samples demonstrated the presence of the cow genome in 22130 samples, highlighting contamination as probable fraudulent adding of cows milk or use of the same equipments in both working cycles.

引用

页码：428 / 435

页数：8

共 10 条

[1]

ADDEO F, 1989, ITAL J FOOD SCI, V3, P71

[2] Identification of cow's milk in "buffalo" cheese by duplex polymerase chain reaction [J].