Determination of Different Types of Milk in Commercially Sold Goat Cheeses by Real-Time PCR Method

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Опубликован: janv. 15, 2025
DOI: https://doi.org/10.12681/jhvms.36885
RM Tuncay
Van Yuzuncu Yil University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 65040, Van, Türkiye
YC Sancak
Van Yuzuncu Yil University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology
Аннотация

Gıdaların yanlış etiketlenmesi, özellikle menşei belirlenmiş birinci sınıf ürünler için tüketici haklarını ve bilinçli seçimleri etkiler. İçerik ikameleri kaliteyi düşürebilir, kimliği sulandırabilir ve adil rekabeti bozabilir. Gelişmiş ülkeler bu sorunla mücadele etmek için katı ulusal ve uluslararası düzenlemeler uygulamaktadır. Bu çalışmada RT-PCR yöntemi kullanılarak "%100 Keçi Sütü" olarak etiketlenen peynirlerde ve koyun sütünün varlığının doğru ve güvenilir bir şekilde tespit edilmesi amaçlanmıştır. Marketlerden "%100 Keçi Sütü" etiketli farklı üretim tarihlerine ve parti numaralarına sahip 100 peynir numunesi toplandı. Örneklerde, mitokondriyal DNA'da türe özgü bölgeyi kalitatif olarak tespit etmek için Real-Time PCR TaqMan prob yöntemi kullanılmış ve tür düzeyinde ayrım yapılmıştır. Çalışmada "%100 Keçi Sütü" etiketi ile etiketlenen peynir örneklerinin %76'sının (100 peynirden 76'sı) etikette yer alan ifadeye uymadığı tespit edilmiştir. Peynir örneklerinin %27'sinde (27) sadece sütü, %4'ünde (4) sadece koyun sütü, %9'unda keçi ve sütü, %9'unda (9), %16'sında ve koyun sütü, %17'sinde ise keçi, koyun ve sütü tespit edilmiştir (17). Çalışma, keçi sütü içeren peynirlerin önemli ölçüde tağşiş edildiğini ortaya koymakta ve üretim ve satış sırasında titiz bir izleme ihtiyacını vurgulamaktadır. Sonuç olarak, Real-Time PCR yöntemi, keçi peynirlerinde düşük koyun ve sütü düzeylerini tespit etme yeteneği ile etkili bir tanı yöntemi olarak önerilmektedir.

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Биография автора
YC Sancak, Van Yuzuncu Yil University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology

 Prof.Dr. Yakup Can SANCAK. Van Yüzüncü Yıl Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı

 

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