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Species Origin of Milk in Italian Mozzarella and Greek Feta Cheese

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Several animal species such as cattle, goats, sheep, and water buffalo provide milk for dairy products. We describe a simple procedure for detecting the species origin of milk used for cheese production. DNA was isolated from Italian mozzarella or Greek feta by sequential organic extractions and resin purification. This DNA was analyzed by polymerase chain reaction-restriction fragment length polymorphism as described previously for meat samples. This procedure differentiated mozzarella made from water buffalo milk and from less expensive bovine milk and also feta cheeses made from bovine, ovine, and caprine milk.

Document Type: Short Communication

Affiliations: 1: Istituto di Ispezione degli Alimenti di Origine Animale, Perugia University, Via S. Costanzo, 06126 Perugia, Italy 2: Institute of Infectious Diseases and Immunology, Utrecht University, P.O. Box 80165, 3508 TD Utrecht, The Netherlands

Publication date: March 1, 2000

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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