PCR Based Assay for the Detection of Cow’s Milk Adulteration in Buffalo Curd

R.G.G.V.W. Randiwela; U.L.P. Mangalika; A.M.J.B. Adikari; A.P.D.G.  Pathirana; W.A.P.P. Weeragalla

Authors

R.G.G.V.W. Randiwela Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Anuradhapura, SRI LANKA
U.L.P. Mangalika Veterinary Research Institute, Gannoruwa, Peradeniya, SRI LANKA
A.M.J.B. Adikari Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Anuradhapura, SRI LANKA
A.P.D.G. Pathirana Veterinary Research Institute, Gannoruwa, Peradeniya, SRI LANKA
W.A.P.P. Weeragalla Veterinary Research Institute, Gannoruwa, Peradeniya, SRI LANKA

Keywords:

Buffalo Curd, Cow’s Milk, Food Adulteration, PCR

Abstract

This study evaluated the applicability of PCR based assay for the detection of cow’s milk adulteration in buffalo curd. Two sets of species-specific universal primers, resulting 272bp (cow) and 242bp (buffalo) amplified fragments were used. The sensitivity of the PCR method was determined with both types of milk and curd samples prepared using pure buffalo milk with a series of defined incorporation of cow milk. The fat%, MSNF% and pH parameters of both prepared curd samples and market buffalo curd samples were compared with SLSI buffalo curd values. Six different curd brands labelled as “buffalo curd” in triplicate were used to determine the applicability. Undeclared cow’s milk was detected in four curd brands, while two brands were confirmed to be pure buffalo curd. Results revealed that mixing of cow’s milk significantly influenced the milk fat % of the samples. The PCR assay used here, is high sensitive and applicable technique to detect the cow’s milk adulteration in buffalo curd.