Genomics for Detecting Adulteration in Dairy Food Chain
Pp. 13-36 (24)
Caterina Agrimonti and Nelson Marmiroli
Genomic platforms, improved in the last decade at high throughput level, are
becoming an elective tool in food analysis, in addition to the traditional
microbiological, chemical and physical methods.
Because milk and its products are among the most frequent causes of food-allergies,
and cow milk is the major culprit, determination of animal origin of milk employed in a
dairy manufacturing, is important to establish the safety of a supply chain.
Since 1992, the European Union has introduced labels of origin (Protected Designation
of Origin, Protected Geographical Indication, Traditional Speciality Guaranteed) to
eliminate unfair competition and misleading of consumers by non-genuine products.
Identification of animal species in milk food chain is therefore important to protect
products subjected to labeling, as buffalo Mozzarella, sheep and goat cheese or
Amplification of single traits of animal DNA, residual in milk and cheese, through end
point or real time PCR, allowed identification, and in some cases quantitation, of
animal source of dairy products.
This chapter reviews application of genomics against adulteration in dairy food chain,
in particular to identify animal origin of milk and cheese.
Adulteration, Buffalo milk, Cheese, Cow milk, Dairy, DNA analysis,
End point PCR, Food chain, Goat milk, Limit of detection, Limit of quantitation,
Linear dynamic range, Milk, Multiplex PCR, Quantitative PCR, Real time PCR,
Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, V.le Parco Area delle Scienze 11/A, 43124 Parma, Italy.