PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic

Eva Mašková and Ivana Paulíčková
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Eva Mašková: Food Research Institute Prague, Prague, Czech Republic
Ivana Paulíčková: Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2006, vol. 24, issue 3, 127-132

Abstract: A method based on the polymerase chain reaction (PCR) principle was validated for detecting cow's milk in goat and sheep cheeses. DNA was isolated from the cheeses using the isolation kit Invisorb Spin Food I by Invitek Co., designed for the samples of animal origin. The PCR method applied utilizes the sequence of the mitochondrial gene coding cytochrome b which is specific for mammals. It uses the common forward primer and the reverse primer species-specific. After electrophoresis, cow DNA was characterised by the fragment of the size of 274 bp, goat DNA by the fragment of 157 bp, and sheep DNA by the fragment of 331 bp. The detection limit of the PCR method described (1%) was determined with model samples made from pure goat cheese with a defined addition of cheese made from cow's milk. The method validated was applied in the analysis of 17 goat cheeses and 7 sheep cheeses obtained from retail trade. Products of Czech, Slovak, French, Dutch, and Italian origin were examined. The presence of undeclared cow's milk was detected in three kinds of goat cheese and in one of sheep cheese.

Keywords: polymerase chain reaction; cow's milk; goat cheese; sheep cheese (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:3:id:3307-cjfs

DOI: 10.17221/3307-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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