AUTHENTICITY AND TYPICALITY MARKERS TO CERTIFY THE TRADITIONAL CHEESE ON E.U. MARKET
Journal Title: MANAGERIAL CHALLENGES OF THE CONTEMPORARY SOCIETY - Year 2016, Vol 9, Issue 1
Abstract
Product origin is of great importance for consumers especially because its association in consumer’sperception with food quality and it’straditionality. There are genetic markers associated with milk production quality, identification DNA polymerase chain reaction (PCR). Stable isotope ratio analysis is a powerful technique in food authenticity. Relative carbon stable isotope abundances in total milk reflect the isotopic composition of the diet fed to the dairy cows. Many other types of variations in the nuclear genome have been exploited in the food trasability. Any sequence of DNA can be variable and can be considered a genetic marker. Currently based methods for determining DNA isolation authenticity in food is based on PCR, which is used to amplify DNA extractions from food. A more detailed knowledge related to genetic markers responsible for some of the higher quality production may lead to increasing output selection included in many agricultural programs, particularly those aimed traits difficult to control through traditional selection. Fat milk contains fatty acids with short caten, probably thanks to the fact that is easily assimilated by the young animal. It is also influenced by enrolling on factors such as race, feeding, season, climate, geographical and technological variables.
Authors and Affiliations
D. V. CORDEA, M. MIHAIU
Keywords
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