scholarly journals Alpha S1-Casein Gene Polymorphısm in Nigerian Balami Sheep Breed Indigenous to Mubi

2019 ◽  
Vol 2 (3) ◽  
pp. 231-242 ◽  
Author(s):  
İsmaila Yada SUDİ ◽  
Mohammed SHUAİBU ◽  
Malachi Albert TİZHE
Keyword(s):  
Gene Polymorphism ◽  
Sheep Breed ◽  
Casein Gene

scholarly journals The results of the investigation of the β-casein gene polymorphism in sheep breed – Review

2017 ◽  
pp. 75-80
Author(s):  
Krisztina Nagy ◽  
András Jávor ◽  
Szilvia Kusza
Keyword(s):  
Gene Polymorphism ◽  
Milk Production ◽  
Protein Fraction ◽  
Sheep Breed ◽  
Casein Gene ◽  
Abundant Protein ◽  
Sheep Milk

β-casein is the most abundant protein fraction in sheep milk, and has at least six different alleles (A, B, C, G, X, Y). The alleles of the β-casein gene may influence on the quality and quantity of milk. Knowing the gene polymorphism has an important role in the process of milk production. The properties of milk could be positively influenced by themolecular genetic methods.

Association of the growth hormone gene polymorphism with growth traits in Salsk sheep breed

2017 ◽  
Vol 150 ◽  
pp. 11-14 ◽  
Author(s):  
Ivan F. Gorlov ◽  
Yuri A. Kolosov ◽  
Nadezhda V. Shirokova ◽  
Lyubov V. Getmantseva ◽  
Marina I. Slozhenkina ◽  
...  
Keyword(s):  
Growth Hormone ◽  
Gene Polymorphism ◽  
Growth Traits ◽  
Sheep Breed ◽  
Growth Hormone Gene

Analysis of beta casein gene polymorphism in Indian camel breeds

2019 ◽  
Vol 26 (3) ◽  
pp. 245
Author(s):  
S.A. Jadhav ◽  
U.D. Umrikar ◽  
M.P. Sawane ◽  
V.D. Pawar ◽  
R.S. Deshmukh ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Casein Gene ◽  
Beta Casein

scholarly journals β-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese

2008 ◽  
Vol 31 (4) ◽  
Author(s):  
Antonio R. Otaviano ◽  
André Luis F. Lima ◽  
Monyka M.M. Laureano ◽  
Janete A.D. Sena ◽  
Lúcia G. de Albuquerque ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Bovine Milk ◽  
Mozzarella Cheese ◽  
Casein Gene

scholarly journals Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

2021 ◽  
Vol 51 (1) ◽  
pp. 53-66
Author(s):  
Alexandr Kruchinin ◽  
Svetlana Turovskaya ◽  
Elena Illarionova ◽  
Alana Bigaeva
Keyword(s):  
Mechanical Properties ◽  
Gene Polymorphism ◽  
Mass Fraction ◽  
Raw Materials ◽  
Milk Powder ◽  
Storage Conditions ◽  
Technological Properties ◽  
Casein Gene ◽  
Bulk Milk ◽  
Temperature Storage

Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and prevents obesity, metabolic syndrome, type II diabetes, and cardiovascular diseases. The stability of the structure and consistency of yoghurt directly depend on the composition and properties of raw materials, including genetic and technological factors and compliance with temperature storage conditions. Yoghurt formulations include various dairy raw materials, e.g. milk powder. The research objective was to assess the effect of κ-casein gene polymorphism in milk powder on the technological properties of acid-induced milk gels when simulating different temperature storage conditions. Study objects and methods. The research featured yoghurt samples prepared from milk powder of CSN3 gene (AA and BB). Model systems of yoghurt were prepared from dry bulk milk, mixed by mass fraction of protein in the ratio of AA2:BB2 as 75:25, 50:50, and 25:75%, respectively. The experiment involved standard methods, optical methods, dynamic viscometry, and PCR-RFLP. Results and discussion. As the mass fraction of BB dry bulk milk increased, the structural and mechanical properties, dimensional stability, and surface tension increased, too. As the storage temperature fell from 4 ± 2 to 12 ± 2°C, the structural and mechanical properties, dimensional stability, surface tension, and moisture-holding ability decreased while maintaining the previously established dependencies. The CSN3 gene polymorphism proved to have no effect on the curd tension after fermentation. Significant differences between the allelic variants AA and BB became obvious only after complete cooling and structuring of the product. Conclusion. The obtained experimental results and the analysis of related publications suggested an indirect effect of the κ-casein gene polymorphism on the structural and mechanical properties, associated with a genetic effect on the average diameter of casein micelles in the original milk and the resulting biochemical and isothermal processes. The research made it possible to assess the effect of the CSN3 gene polymorphism on the technological properties of dry milk during its processing into fermented milk products.

scholarly journals Polymorphism of Alpha S1-Casein Gene in Yankasa Sheep Breed of Mubi, Adamawa State of Nigeria

2020 ◽  
Author(s):  
İsmaila Yada SUDİ ◽  
Shuaibu MOHAMMED ◽  
Malachi TİZHE ◽  
Clément AUGUSTİNE
Keyword(s):  
Sheep Breed ◽  
Casein Gene
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