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| 3. |  | LOPES, C. S. D.; NOLASCO, A. M.; TOMAZELLO FILHO, M.; DIAS, C. T. dos S.; PANSINI, A. Estudo da massa específica básica e da variação dimensional da madeira de três espécies de eucalipto para indústria moveleira. Ciência Florestal, Santa Maria, v. 21, n. 2, p. 315-322, abr./jun. 2011.| Biblioteca(s): Embrapa Florestas. |
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| 4. | | LOPES, C. S.; FIRMINO-WINCKLER, D. C.; WILCKEN, C. F.; SA, L. A. N. de; BENTO, J. M. S. Longevidade de Psyllaephagus bliteus (Hymenoptera: Encyrtidae), parasitóide do psilídeo-de-concha, em diferentes recipientes e formas de alimentação. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 21., 2006, Recife, PE. Entomologia: da academia à transferência de tecnologia: resumos... Recife, PE: Sociedade Entomológica do Brasil, 2006.| Biblioteca(s): Embrapa Meio Ambiente. |
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| 5. | | LOPES, C. S.; SILVA, F. K. da; CARVALHO, I.; EMYGDIO, B. M.; ROSA, A. P. S. A. da. Ocorrência de Spodoptera frugiperda em cultivares de sorgo sacarino semeado em três épocas e em dois espaçamentos. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA, 24.; ENCONTRO DE PÓS-GRADUAÇÃO, 17., 2015, Pelotas. [Anais.]. Pelotas: UFPel, 2015.| Biblioteca(s): Embrapa Clima Temperado. |
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| 6. | | GOLINELLI, L. P.; CARVALHO, A. C.; CASAES, R. S.; LOPES, C. S. C.; DELIZA, R.; PASCHOALIN, V. M. F.; SILVA, J. T. Sensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese. Journal of Dairy Science, v. 97, n. 11, p. 6693-6699, Nov., 2014.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
21/01/2015 |
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Data da última atualização: |
18/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
GOLINELLI, L. P.; CARVALHO, A. C.; CASAES, R. S.; LOPES, C. S. C.; DELIZA, R.; PASCHOALIN, V. M. F.; SILVA, J. T. |
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Afiliação: |
L. P. GOLINELLI, UFRJ; A. C. CARVALHO, UFRJ; R. S. CASAES, UFRJ; C. S. C. LOPES, UFRJ; ROSIRES DELIZA, CTAA; V. M. F. PASCHOALIN, UFRJ; J. T. SILVA, UFRJ. |
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Título: |
Sensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 97, n. 11, p. 6693-6699, Nov., 2014. |
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DOI: |
10.3168/jds.2014-7990 |
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Idioma: |
Inglês |
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Conteúdo: |
The Brazilian market for dairy products made from goat milk is increasing despite the seasonality of production and naturally small milk production per animal, factors that result in high-priced products and encourage fraud. In Brazil, no official analytical method exists for detecting adulteration of goat dairy products with cow milk. The aim of this study was to design a strategy to investigate the adulteration of frescal (fresh) goat cheeses available in the Rio de Janeiro retail market, combining analysis of cheese composition and the perception of adulteration by consumers. Commercial goat cheeses were tested by using a duplex PCR assay previously designed to authenticate cheeses, by targeting the mitochondrial 12S ribosomal RNA genes of both species simultaneously. The PCR test was able to detect 0.5% (vol/vol) cow milk added during goat cheese formulation. The analysis of 20 locally produced goat cheeses (20 lots of 4 brands) showed that all were adulterated with cow milk, even though the labels did not indicate the addition of cow milk. To estimate the ability of consumers to perceive the fraudulent addition of cow milk, a triangle test was performed, in which cheeses formulated with several different proportions of goat and cow milk were offered to 102 regular consumers of cheese. Detection threshold analysis indicated that almost half of the consumers were able to perceive adulteration at 10% (vol/vol) cow milk. Effective actions must be implemented to regulate the market for goat dairy products in Brazil, considering the rights and choices of consumers with respect to their particular requirements for diet and health, preference, and cost. MenosThe Brazilian market for dairy products made from goat milk is increasing despite the seasonality of production and naturally small milk production per animal, factors that result in high-priced products and encourage fraud. In Brazil, no official analytical method exists for detecting adulteration of goat dairy products with cow milk. The aim of this study was to design a strategy to investigate the adulteration of frescal (fresh) goat cheeses available in the Rio de Janeiro retail market, combining analysis of cheese composition and the perception of adulteration by consumers. Commercial goat cheeses were tested by using a duplex PCR assay previously designed to authenticate cheeses, by targeting the mitochondrial 12S ribosomal RNA genes of both species simultaneously. The PCR test was able to detect 0.5% (vol/vol) cow milk added during goat cheese formulation. The analysis of 20 locally produced goat cheeses (20 lots of 4 brands) showed that all were adulterated with cow milk, even though the labels did not indicate the addition of cow milk. To estimate the ability of consumers to perceive the fraudulent addition of cow milk, a triangle test was performed, in which cheeses formulated with several different proportions of goat and cow milk were offered to 102 regular consumers of cheese. Detection threshold analysis indicated that almost half of the consumers were able to perceive adulteration at 10% (vol/vol) cow milk. Effective actions must be implemented to regulate the... Mostrar Tudo |
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Palavras-Chave: |
Adulteração de leite de frescal; Análise Sensorial; Bovine and caprine species-specific PCR; Consumer detection threshold; Espécies específicas de PCR; Frescal (fresh) goat cheese; Queijo de cabra. |
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Thesaurus NAL: |
mitochondrial DNA. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02647naa a2200301 a 4500
001 2006285
005 2016-02-18
008 2014 bl uuuu u00u1 u #d
024 7 $a10.3168/jds.2014-7990$2DOI
100 1 $aGOLINELLI, L. P.
245 $aSensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese.
260 $c2014
520 $aThe Brazilian market for dairy products made from goat milk is increasing despite the seasonality of production and naturally small milk production per animal, factors that result in high-priced products and encourage fraud. In Brazil, no official analytical method exists for detecting adulteration of goat dairy products with cow milk. The aim of this study was to design a strategy to investigate the adulteration of frescal (fresh) goat cheeses available in the Rio de Janeiro retail market, combining analysis of cheese composition and the perception of adulteration by consumers. Commercial goat cheeses were tested by using a duplex PCR assay previously designed to authenticate cheeses, by targeting the mitochondrial 12S ribosomal RNA genes of both species simultaneously. The PCR test was able to detect 0.5% (vol/vol) cow milk added during goat cheese formulation. The analysis of 20 locally produced goat cheeses (20 lots of 4 brands) showed that all were adulterated with cow milk, even though the labels did not indicate the addition of cow milk. To estimate the ability of consumers to perceive the fraudulent addition of cow milk, a triangle test was performed, in which cheeses formulated with several different proportions of goat and cow milk were offered to 102 regular consumers of cheese. Detection threshold analysis indicated that almost half of the consumers were able to perceive adulteration at 10% (vol/vol) cow milk. Effective actions must be implemented to regulate the market for goat dairy products in Brazil, considering the rights and choices of consumers with respect to their particular requirements for diet and health, preference, and cost.
650 $amitochondrial DNA
653 $aAdulteração de leite de frescal
653 $aAnálise Sensorial
653 $aBovine and caprine species-specific PCR
653 $aConsumer detection threshold
653 $aEspécies específicas de PCR
653 $aFrescal (fresh) goat cheese
653 $aQueijo de cabra
700 1 $aCARVALHO, A. C.
700 1 $aCASAES, R. S.
700 1 $aLOPES, C. S. C.
700 1 $aDELIZA, R.
700 1 $aPASCHOALIN, V. M. F.
700 1 $aSILVA, J. T.
773 $tJournal of Dairy Science$gv. 97, n. 11, p. 6693-6699, Nov., 2014.
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