Fraud Identification of Cow’s Milk in Buffalo’s Milk and It’s Products Using the Polymerase Chain Reaction

Abstract

Background: In the dairy industry, protection against species substitution or admixture is important for several reasons, including frequent human adverse reactions toward some species milk proteins, and trade and government regulations. Objectives: The objective of the present study was to assess the purity of buffalo milk and it’s products offered as “pure buffalo” in the market. Methods: Using species-specific primers, a duplex polymerase chain reaction (PCR) assay was performed to detect the fraudulent addition of cow’s milk to buffalo’s milk and it’s products. Results: The limit of detection of cow’s milk in buffalo’s milk, yogurt and cheese is 1, 2 and 4%, respectively. Undeclared presence of cow’s milk was detected in 70% of the milk samples, 64% of the yogurt and 52% of the cheese samples. In 10% of the yogurt samples and 14% of the cheese samples, no apparent buffalo-related amplification product was observed, suggesting that cow’s milk was entirely substituted for buffalo’s milk in these samples. Conclusions: To avoid unfair competition and to assure consumers of accurate labeling, using this method is recommended for regulatory agencies.