â-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese
Genet. mol. biol
;
31(4): 902-905, Sept.-Dec. 2008. ilus
Artículo
en Inglés
| LILACS
| ID: lil-501446
ABSTRACT
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk. The aim of this study was to show the usefulnes of molecular markers to identify the admixture of bovine milk to bubaline milk during the manufacturing process of mozzarella cheese. Samples of mozzarella cheese were produced by adding seven different concentrations of bovine milk 0%, 1%, 2%, 5%, 8%, 12% and 100%. DNA extracted from somatic cells found in cheese were submitted to PCR-RFLP analysis of casein genes alfa-s1-CN - CSN1S1 that encompasses 954 bp from exon VII to intron IX (Alu I and Hinf I), beta-CN - CSN2 including 495 bp of exon VII (Hae III and Hinf I), and k-CN - CSN3, encompassing 373 bp of exon IV (Alu I and Hind III). Our results indicate that Hae III-RFLP of CSN2 exon VII can be used as a molecular marker to detect the presence of bovine milk in "mozzarella" cheese.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Búfalos
/
Bovinos
/
Caseínas
/
Queso
Tipo de estudio:
Estudio diagnóstico
Límite:
Animales
Idioma:
Inglés
Revista:
Genet. mol. biol
Asunto de la revista:
Genética
Año:
2008
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Estadual de São Paulo 'Júlio de Mesquita Filho'/BR
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