DNA-based approaches for dairy products authentication: A review and perspectives

Food fraud has become an increasingly worldwide problem mainly driven by rapid innovation in the food sector and constantly changing consumer's choices. This led to increased necessity improve/establish reliable authentication processes, resulting replacement of protein-based techniques for dairy products higher sensitive reproducible DNA-based methods. Most used molecular methods include PCR, Real-time multiplex PCR-RFLP. Despite several available species/breeds differentiation products, there is a need development more efficient tools. In this review, traditional recent are discussed analysed. Moreover, important role bioinformatic tools analysis large amount data DNA markers also discussed. quality one major factors affecting molecular-based authentication, which can be influenced manufacturing process, extraction method employed, chemical composition matrix, among others. PCR-based continue most successfully authentication. The chosen species/breed detection factor PCR success. Although adulterant species, still unmet demand detect breeds. Available public databases bioinformatics revolutionized will pivotal effective markers.