scholarly journals Milk Protein Genotype Associations with Milk Coagulation and Quality Traits

10.5772/29123 ◽  
2012 ◽  
Author(s):  
Elli Parna ◽  
Tanel Kaart ◽  
Heli Kiiman ◽  
Tanel Bulitko ◽  
Haldja Viinalass
Keyword(s):  
Milk Protein ◽  
Quality Traits ◽  
Milk Coagulation ◽  
Protein Genotype

Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk

2009 ◽  
Vol 77 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Elin Hallén ◽  
Anne Lundén ◽  
Toomas Allmere ◽  
Anders Andrén
Keyword(s):  
Formation Process ◽  
Strong Correlation ◽  
Milk Protein ◽  
Protein Composition ◽  
Cheese Making ◽  
Milk Samples ◽  
Coagulation Process ◽  
Milk Coagulation ◽  
Β Lactoglobulin ◽  
Protein Genotype

Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of β-casein, κ-casein and β-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing simulated by centrifugation. The results indicated that κ-casein concentration of milk plays an important role in the curd formation process and initial syneresis (whey after cutting), whereas an increased CN ratio was associated with less casein in whey after simulated pressing. Increased κ-casein concentration of milk also characterized the milk samples with no measurable loss of casein in whey, compared with milk samples with casein lost in whey, both after cutting and after simulated pressing. Concentrations of αs1-casein, β-casein, and total casein in milk were positively associated with fresh curd yield, which showed a strong correlation with amount of casein retained in curd. No effect of protein genotype on fresh curd yield or casein in whey was found. The β-lactoglobulin BB genotype was associated with increased casein retention in curd, most likely due to the association of this genotype with CN ratio.

COMPARATIVE ASSESSMENT OF MILK PROTEIN COAGULANTS OF DIFFERENT ORIGIN

2021 ◽  
Author(s):  
А.Г. КРУЧИНИН ◽  
С.Н. ТУРОВСКАЯ ◽  
Е.Е. ИЛЛАРИОНОВА ◽  
А.В. БИГАЕВА
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Technical Information ◽  
Animal Origin ◽  
Technological Properties ◽  
Recombinant Enzymes ◽  
Rennet Coagulation ◽  
Milk Coagulation

Потребность в увеличении количества и качества производимой молочной продукции стимулирует исследования, направленные на повышение эффективности переработки молочного сырья, что, в свою очередь, невозможно без изучения технологических свойств молока и функционально необходимых ингредиентов, применяемых в производстве различной молочной продукции. На основе научно-технической информации международных и российских баз данных, систематизированной в рамках изучаемой тематики, представлен обзор научных работ о коагулянтах белков молока различного происхождения, применяемых при кислотной, кислотно-сычужной и сычужной коагуляции. Установлено, что в российской и международной производственной практике востребованы коагулянты животного, микробного и рекомбинантного происхождения. Наибольшим спросом среди коагулянтов животного происхождения пользуется химозин, получаемый из желудков телят. Ферменты микробного и рекомбинантного происхождения отличаются более стабильным качеством и низкой стоимостью, но их производство, основанное на методах генной инженерии, вызывающих предубеждение у большинства потребителей, практически полностью сосредоточено за рубежом. При условии повышения лояльности потребителей ферменты рекомбинантного происхождения могут стать наиболее перспективными функциональными ингредиентами. Исследования потенциала различных протеолитических ферментов растительного происхождения выявили невысокий технологический эффект их применения. Рассмотренный материал позволяет прогнозировать перспективность научных исследований по выявлению механизмов коагуляции молока и новых эффективных и универсальных коагулянтов совокупно с селекционной практикой отбора животных, направленной на улучшение технологических свойств молочного сырья. The need to increase the quantity and quality of dairy products encourages research aimed at improving the efficiency of processing dairy raw materials, which, in turn, is impossible without studying the technological properties of milk and functionally necessary ingredients used in the production of various dairy products. On the basis of scientific and technical information from international and Russian data bases, systematized within the framework of the subject under study, a review of scientific works on milk protein coagulants of various origins used in acid, acid-rennet and rennet coagulation is presented. It is established that coagulants of animal, microbial and recombinant origin are in demand in the Russian and international production practice. The greatest demand among coagulants of animal origin is chymosin, obtained from the stomachs of calves. Microbial and recombinant enzymes are characterized by more stable quality and lower cost, but their production, based on genetic engineering methods that cause prejudice among most consumers, is almost entirely concentrated abroad. If consumer loyalty is increased, recombinant enzymes may become the most promising functional ingredients. Studies of the potential of various proteolytic enzymes of plant origin revealed a low technological effect of their use. The considered material allows us to predict the prospects of scientific research to identify the mechanisms of milk coagulation and new effective and universal coagulants together with the breeding practice of animal selection, aimed at improving the technological properties of dairy raw materials.

scholarly journals Milk protein genotypes and milk coagulation properties of Estonian Native cattle

2008 ◽  
Vol 16 (3) ◽  
pp. 222 ◽  
Author(s):  
I. JÕUDU ◽  
M. HENNO ◽  
S. VÄRV
Keyword(s):  
Genetic Variation ◽  
Milk Protein ◽  
Coagulation Parameters ◽  
Milk Samples ◽  
Cattle Breeds ◽  
Rennet Coagulation ◽  
Native Cattle ◽  
Milk Coagulation

The genetic variation of ás1-, â- and ê-caseins and b-lactoglobulin was determined and their effects on the rennet coagulation properties were examined using 335 milk samples from 118 Estonian Native (EN) cows. We found 16 aggregate casein genotypes (ás1-, â-, ê-caseins), of which four . namely, BB A2A2 AA (21.2%), BB A1A2 AB (16.9%), BB A1A2 AA (14.4%), and BB A2A2 AB (10.2%) – occurred among nearly two-thirds of the analysed cows. Aggregate casein genotype had a significant overall effect on rennet coagulation parameters. Better rennet coagulation properties were found for aggregate casein genotypes CC A2A2 AB and BC A1A2 BB, among frequent genotypes for BB A1A2 AB. Of the cattle breeds raised in Estonia, milk from EN had the best coagulation properties and highest frequency of favourable ê-Cn B allele.;

scholarly journals Genetic Parameters of Milk Coagulation Properties and Their Relationships with Milk Yield and Quality Traits in Italian Holstein Cows

2008 ◽  
Vol 91 (1) ◽  
pp. 371-376 ◽  
Author(s):  
M. Cassandro ◽  
A. Comin ◽  
M. Ojala ◽  
R. Dal Zotto ◽  
M. De Marchi ◽  
...  
Keyword(s):  
Milk Yield ◽  
Genetic Parameters ◽  
Holstein Cows ◽  
Quality Traits ◽  
Yield And Quality ◽  
Milk Coagulation

scholarly journals Milk coagulation properties and methods of detection

2017 ◽  
Vol 47 (10) ◽  
Author(s):  
Simone Beux ◽  
Edimir Andrade Pereira ◽  
Martino Cassandro ◽  
Alessandro Nogueira ◽  
Nina Waszczynskyj
Keyword(s):  
Infrared Spectroscopy ◽  
Genetic Variants ◽  
Milk Protein ◽  
Near Infrared ◽  
Milk Composition ◽  
Optical Devices ◽  
Mid Infrared ◽  
Mid Infrared Spectroscopy ◽  
Ruminant Species ◽  
Milk Coagulation

ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.

Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle

2017 ◽  
Vol 70 ◽  
pp. 55-64 ◽  
Author(s):  
Isaya Appelesy Ketto ◽  
Tim Martin Knutsen ◽  
Jorun Øyaas ◽  
Bjørg Heringstad ◽  
Tormod Ådnøy ◽  
...  
Keyword(s):  
Milk Protein ◽  
Protein Polymorphism ◽  
Casein Micelle ◽  
Micelle Size ◽  
Milk Coagulation ◽  
Salt Distribution

scholarly journals Determination of Effects of Milk Protein Genotype on Production Traits of Israeli Holsteins

1994 ◽  
Vol 77 (4) ◽  
pp. 1106-1113 ◽  
Author(s):  
M. Ron ◽  
O. Yoffe ◽  
E. Ezra ◽  
J.F. Medrano ◽  
J.I. Weller
Keyword(s):  
Milk Protein ◽  
Production Traits ◽  
Protein Genotype

scholarly journals Milk Coagulation Properties and Milk Protein Genetic Variants of Three Cattle Breeds/Types in Sri Lanka

2016 ◽  
Vol 6 ◽  
pp. 348-351 ◽  
Author(s):  
C.D. Abeykoon ◽  
R.M.C. Rathnayake ◽  
M. Johansson ◽  
G.L.L.P. Silva ◽  
C.S. Ranadheera ◽  
...  
Keyword(s):  
Sri Lanka ◽  
Genetic Variants ◽  
Milk Protein ◽  
Cattle Breeds ◽  
Milk Coagulation
Sign in / Sign up

Export Citation Format

Share Document