期刊
CYTA-JOURNAL OF FOOD
卷 16, 期 1, 页码 786-792出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2018.1474265
关键词
Milk; DNA; PCR; storage; mathematical models
This study investigated the changes of DNA and milk quality during storage at temperatures of 2 degrees C, 10 degrees C and 20 degrees C. Milk quality was assessed by measuring the milk protein, milk fat, lactose, pH and acidity. The quality of DNA extracted from milk was evaluated by monitoring DNA content, purity, and degradation as well as by amplifying target sequences from mitochondrial and nuclear genes. In addition, nonlinear regression models were used to analyze the correlations between DNA content and milk quality. As expected, the deterioration was observed in both DNA and milk quality during storage. Mathematical models showed the high correlations (R-2 > 0.9) between DNA content and milk quality. These established mathematical models hold the potential to evaluate the milk quality and may be applied practically in the process design and quality control of dairy products in the future.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据