Skip to main content

Species Origin of Milk in Italian Mozzarella and Greek Feta Cheese

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.


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: 2000-03-01

More about this publication?
  • Access Key
  • Free ContentFree content
  • Partial Free ContentPartial Free content
  • New ContentNew content
  • Open Access ContentOpen access content
  • Partial Open Access ContentPartial Open access content
  • Subscribed ContentSubscribed content
  • Partial Subscribed ContentPartial Subscribed content
  • Free Trial ContentFree trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more