Detection of Ovine or Bovine Milk Components in Commercial Camel Milk Powder Using a PCR-Based Method

Wu, Xiaoyun; Na, Qin; Hao, Shuai; Ji, Rimutu; Liang, Ming

doi:10.3390/molecules27093017

Cited by 9 publications

(6 citation statements)

References 37 publications

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“…More recently, molecular biology techniques such as polymerase chain reaction (PCR) and DNA sequencing have been used for adulteration detection in the dairy industry. These methods identify specific DNA sequences in a sample and compare them to a database of known sequences for pure dairy products (Wu et al 2022). This method is highly accurate and can detect even small amounts of adulteration.…”

Section: Methods Used For Adulteration Detectionmentioning

confidence: 99%

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Traceability in the Indian dairy industry: Concept and practice

Malik,

Gahlawat

et al. 2023

Int J of Dairy Tech

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The rise in milk adulteration and contamination, fraud incidents and improper handling necessitates effective traceability systems in the Indian dairy industry. Thus, this review investigates current trends, associated challenges, traceability and its fundamental applications to address food safety and quality issues. The paper covers the evolution of milk adulteration and contamination detection techniques from conventional to emerging. Such information and analytical technologies can improve transparency and safety in the dairy industry by implementing effective traceability systems. This review will explore the challenges and future opportunities associated with the current situation in the Indian dairy industry.

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Section: Methods Used For Adulteration Detectionmentioning

confidence: 99%

“…These methods identify specific DNA sequences in a sample and compare them to a database of known sequences for pure dairy products (Wu et al . 2022). This method is highly accurate and can detect even small amounts of adulteration.…”

Section: Milk Adulteration and Contaminationmentioning

confidence: 99%

Traceability in the Indian dairy industry: Concept and practice

Malik,

Gahlawat

et al. 2023

Int J of Dairy Tech

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“…Repeatability for adulterated cow milk concentrations of 20 g/100 g, 50 g/100 g, and 70 g/100 g was well below 5%. However, at an adulteration level of 10 g/100 g, the Relative Standard Deviation (RSD) surpasses 5%, indicating potential escalation in both systematic and random errors within the prediction model at lower concentrations [44]. The correlation between the predicted concentrations and the true concentrations was assessed using the linear equation: y = 1.0004x + 0.5534, yielding an R 2 value of 0.9979 (Figure 4a).…”

Section: Determination Of Adulteration In Camel Milk With Cow Milkmentioning

confidence: 99%

Identification of Milk Adulteration in Camel Milk Using FT-Mid-Infrared Spectroscopy and Machine Learning Models

Yao,

Zhang,

Nie

et al. 2023

Foods

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Camel milk, esteemed for its high nutritional value, has long been a subject of interest. However, the adulteration of camel milk with cow milk poses a significant threat to food quality and safety. Fourier-transform infrared spectroscopy (FT-MIR) has emerged as a rapid method for the detection and quantification of cow milk adulteration. Nevertheless, its effectiveness in conveniently detecting adulteration in camel milk remains to be determined. Camel milk samples were collected from Alxa League, Inner Mongolia, China, and were supplemented with varying concentrations of cow milk samples. Spectra were acquired using the FOSS FT6000 spectrometer, and a diverse set of machine learning models was employed to detect cow milk adulteration in camel milk. Our results demonstrate that the Linear Discriminant Analysis (LDA) model effectively distinguishes pure camel milk from adulterated samples, maintaining a 100% detection rate even at cow milk addition levels of 10 g/100 g. The neural network quantitative model for cow milk adulteration in camel milk exhibited a detection limit of 3.27 g/100 g and a quantification limit of 10.90 g/100 g. The quantitative model demonstrated excellent precision and accuracy within the range of 10–90 g/100 g of adulteration. This study highlights the potential of FT-MIR spectroscopy in conjunction with machine learning techniques for ensuring the authenticity and quality of camel milk, thus addressing concerns related to food integrity and consumer safety.

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“…Mare's milk is a one type of livestock milk production that has many benefits in the health sector. While mare's milk does contain some antibacterial and antioxidant properties, these benefits are not as well-established as those of other foods or supplements [2]. Mere's milk has a high content of lactic acid bacteria, so it has the privilege that it can fermentation a milk into lactic acids because contains the highest lactose and produce antimicrobial and antioxidant compounds such as bacteriosin, lactic, organic acid.…”

Section: Introductionmentioning

confidence: 99%

Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent

Utama,

Sari,

Andiana

et al. 2024

AFSJ

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Dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve the level and quality of dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent by a vacuum foam drying oven method. The method used in this research was a laboratory experimental using a completely randomized design consisting of 5 treatments and 4 replications, which is T1 (20% with encapsulation gum arabic), T2 (24% with encapsulation gum arabic), T3 (28% with encapsulation gum arabic), and T4 (32% with encapsulation gum arabic). The difference in the concentration ratio of encapsulation gum arabic in dry fermented mare’s milk Sumbawa gave a very significant difference (P<0.01) in total plate count (T4 : 6.09 x 105 CFU/ml), potential of hydrogen (T4 : 4.60), total titration lactic acid (T4 : 1.27%), and total protein (3.72%). This analysis has shown that encapsulation can be achieved by adding gum arabic to the preparation of dry fermented mare’s milk Sumbawa.

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Detection of Ovine or Bovine Milk Components in Commercial Camel Milk Powder Using a PCR-Based Method

Cited by 9 publications

References 37 publications

Traceability in the Indian dairy industry: Concept and practice

Traceability in the Indian dairy industry: Concept and practice

Identification of Milk Adulteration in Camel Milk Using FT-Mid-Infrared Spectroscopy and Machine Learning Models

Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent

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