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DNA-based analytical methods for milk authentication

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Abstract

Milk adulteration is a globally upcoming problem that concerns consumers, food industries and control authorities. Milk authenticity testing of dairy products is necessary, to protect consumers from fraudulent products, mislabeling and health risks and avoid unfair competition of food industries. Milk-based products produced by milk from specific animal origin are considered as healthier dairy products compared to others, leading to widespread acceptance of the consumers and food industries. This has made these animal-originated products extremely vulnerable to substitution with cheaper milk for economic profit. In addition, milk derived from specific animals (e.g., bovine) has been accused for allergenicity issues and other health problems, especially to sensitive human groups. Therefore, there is a great need for sensitive, accurate and quantitative analytical methods for milk adulteration detection in raw and processed milk-based products.

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  1. Department of Chemistry, University of Patras, 26504, Patras, Greece

    Despina P. Kalogianni

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Kalogianni, D.P. DNA-based analytical methods for milk authentication. Eur Food Res Technol 244, 775–793 (2018). https://doi.org/10.1007/s00217-017-3016-x

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