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Changes in physicochemical properties and DNA quality of milk as affected by different heat treatments
Author(s) -
Liao Jing,
Liu Yongfeng,
Ku Ting
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12446
Subject(s) - pasteurization , food science , dna , chemistry , nuclear dna , mitochondrial dna , polymerase chain reaction , biochemistry , gene
The effects of three common heat treatments (pasteurisation, boiling and autoclaving) on milk physicochemical properties and DNA quality were investigated. Milk composition, colour and pH value varied significantly during the heating process. The heat treatment also affected the DNA quality of the milk and, in particular, reduced the content of both mitochondrial DNA (mt DNA ) and nuclear DNA ( nDNA ). These reached their lowest values when autoclaving was conducted, but the content of nDNA was never greater than that of mt DNA . The physicochemical and DNA quality changes in milk are crucial factors in any authentication process using polymerase chain reaction ( PCR )‐based methods.