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.

scholarly journals Study on milk composition and milk protein distribution in Romanian Holstein cattle

2020 ◽  
Vol 23 (1) ◽  
pp. 13-21
Author(s):  
Rodica Ştefania Pelmuş ◽  
Cristina Lazăr ◽  
M. L. Palade ◽  
Mariana Stancu ◽  
C. M. Rotar ◽  
...  
Keyword(s):  
Milk Protein ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Protein Composition ◽  
Holstein Cattle ◽  
Protein Distribution ◽  
Quality Indices ◽  
Milk Samples ◽  
Sds Page ◽  
Β Lactoglobulin

AbstractThe aim of this study was to determine milk quality indices as well as the milk protein composition in Romanian Holstein cattle raised under the conditions of experimental farm of INCDBNA-IBNA. The study was carried out on 22 milk samples. The types of different milk proteins were identified by SDS-PAGE technique. Sampling day and milk chemical composition were performed during the milking period of studied cattle. The quality indices were breed-specific for protein (3.38%) and higher for fat (4.39%).Milk proteins analysis of Romanian Holstein cattle separated by SDS-PAGE electrophoresis showed the presence of four major caseins (αs1-, αs2-, β- and k-casein) and two whey proteins (β-lactoglobulin, α-lactalbumin). The caseins accounted 77.28% of the total milk proteins, while the major proteins (β-lactoglobulin, α-lactalbumin) from the whey represented 22.72% of the total proteins. αs1-casein + αs2-casein had a higher expression (36.01%) followed by β-casein (31.45%), β-lactoglobulin (18.16%), k-casein (9.82%) and α-lactalbumin (4.56%). The most of milk samples was characterized by a medium expression level of both caseins and whey proteins

Milk protein polymorphism in Danish dairy cattle and the influence of genetic variants on milk yield

1990 ◽  
Vol 57 (1) ◽  
pp. 53-62 ◽  
Author(s):  
Anne-Marie Bech ◽  
K. Rotvig Kristiansen
Keyword(s):  
Dairy Cattle ◽  
Milk Fat ◽  
Milk Protein ◽  
Gene Frequencies ◽  
Black And White ◽  
Milk Samples ◽  
Yield Parameters ◽  
Jersey Cows ◽  
Β Lactoglobulin ◽  
Danish Dairy

SummaryIn milk samples from 549 cows of the breeds Danish Jersey, Red Danish Dairy Cattle (RDM), and Black and White Danish Dairy Cattle (SDM) the genetic polymorphisms of the αs1, β and K-cascin and β-lactoglobulin (β-Lg) loci were determined by isoelectric focusing in agarose gels. The results of the screening were comparcd with results obtained by Larsen & Thymann (1966). In addition, the genetic linkage of the three casein loci was studied, and the association between milk protein genotypes and yields in first and second lactations of milk, fat and protein were investigated.The distribution of genotypes of all four milk protein Systems was different from breed to breed.For Jersey cows, significant differences in the gene frequencies from the results of the 1966 investigation were found for αs1 and K-casein and β-Lg. For SDM cows a change in the K-casein frequency had occurred whereas for RDM cows no changes were found.Linkage between some of the casein loci was found within ail three breeds. For the RDM breed the possible linkage between αs1-casein and the other caseins could not be tested bccause nearly ail thc cows were homozygous for the αs1-cascin-B genotypes.β-Casein genotypes were associated with yield parameters in ail breeds. The A2A2 genotype of this protein gave higher yields of milk, fat, and protein in the second lactation than thc A1A1 genotype.

Human Breast Milk Contains Bovine lgG. Relationship to Infant Colic?

PEDIATRICS ◽  
1991 ◽  
Vol 87 (4) ◽  
pp. 439-444
Author(s):  
Patrick S. Clyne ◽  
Anthony Kulczycki
Keyword(s):  
Breast Milk ◽  
Human Milk ◽  
Milk Protein ◽  
Cow’S Milk ◽  
Human Breast Milk ◽  
Human Breast ◽  
Cow's Milk ◽  
Milk Samples ◽  
Infant Colic ◽  
Β Lactoglobulin

Previous studies have suggested that an unidentified cow's milk protein, other than β-lactoglobulin and casein, might play a pathogenetic role in infant colic. Therefore, a radioimmunoassay was used to analyze human breast milk and infant formula samples for the presence of bovine IgG. Milk samples from 88 of the 97 mothers tested contained greater than 0.1 µg/mL of bovine IgG. In a study group of 59 mothers with infants in the colic-prone 2- to 17-week age group, the 29 mothers of colicky infants had higher levels of bovine IgG in their breast milk (median 0.42 µg/mL) than the 30 mothers of noncolicky infants (median 0.32 µg/mL) (P < .02). The highest concentrations of bovine IgG observed in human milk were 8.5 and 8.2 µg/mL. Most cow's milk-based infant formulas contained 0.6 to 6.4 µg/mL of bovine IgG, a concentration comparable with levels found in many human milk samples. The results suggest that appreciable quantities of bovine IgG are commonly present in human milk, that significantly higher levels are present in milk from mothers of colicky infants, and that bovine IgG may possibly be involved in the pathogenesis of infant colic.

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 Milk protein polymorphism in Swiss dairy cattle

1993 ◽  
Vol 2 (5) ◽  
pp. 423-429
Author(s):  
Fawzy Taha ◽  
Zdenko Puhan
Keyword(s):  
Dairy Cattle ◽  
Milk Yield ◽  
Milk Protein ◽  
Allele Frequencies ◽  
Cow Milk ◽  
Brown Swiss ◽  
Milk Samples ◽  
Brown Cattle ◽  
Simmental Cattle ◽  
Β Lactoglobulin

Individual cow milk samples from (a) 208 original Swiss Simmental (OSS), (b) 220 of their crosses (Simmental cattle = FV) with American Red Holstein (RH), (c) 215 original Swiss Brown (OSB) and (d) 390 of their crosses (Brown cattle = BV) with American Brown Swiss (BS) were genotyped for the variants of milk caseins (Cn) and β-Lactoglobulin (β-Lg). In addition, the association between κ-Cn genotypes and milk yield was studied. Reasonable differences in the allele frequencies were found between the breeds. Compared to pure-bred OSS, crossing with RH resulted in a decrease in the frequencies of αs1-Cn C, β-Cn B and κ-Cn B and in an increased frequency of β-Lg B. Within OSB, increased crossing with BS resulted in a decrease in the frequencies of αs1-Cn C and β-Cn B and in increased frequencies of κ-Cn B and β-Lg B. A significant association between the κ-Cn locus and milk yield could only be shown for the OSS breed.

Variation of milk coagulation properties, cheese yield, and nutrients recovery in curd of cows of different breeds before, during and after transhumance to highland summer pastures

2016 ◽  
Vol 84 (1) ◽  
pp. 39-48 ◽  
Author(s):  
Francesco Zendri ◽  
Maurizio Ramanzin ◽  
Claudio Cipolat-Gotet ◽  
Enrico Sturaro
Keyword(s):  
Dairy Cows ◽  
Favourable Effect ◽  
Cheese Making ◽  
Brown Swiss ◽  
Concentrate Supplementation ◽  
Milk Samples ◽  
Before And After ◽  
Nutrients Recovery ◽  
Milk Coagulation ◽  
The Individual

This paper aimed at evaluating the effect of summer transhumance to mountain pastures of dairy cows of different breeds on cheese-making ability of milk. Data were from 649 dairy cows of specialized (Holstein Friesian and Brown Swiss) dual purpose (Simmental) and local (mostly Rendena and Alpine Grey) breeds. The Fourier-Transform Infra-Red Spectra (FTIRS) of their milk samples were collected before and after transhumance in 109 permanent dairy farms, and during transhumance in 14 summer farms (with multi-breeds herds) of the Trento Province, north-eastern Italy. A variety of 18 traits describing milk coagulation, curd firming, cheese yield and nutrients recovery in curd/loss in whey were predicted on the basis of FTIRS collected at the individual cow level. Moving the cows to summer farms improved curd firming traits but reduced cheese yields because of an increase of water and fat lost in the whey. During summer grazing, most of cheese-making traits improved, often non-linearly. The milk from summer farms supplementing cows with more concentrates showed better curd firming and cheese yield, because of lower fat lost in the whey. The breed of cows affected almost all the traits with a worst cheese-making ability for milk samples of Holsteins through all the trial, and interacted with concentrate supplementation because increasing compound feed tended to improve cheese-making traits for all breed, with the exception of local breeds for coagulation time and of Brown Swiss for curd firming time. In general, summer transhumance caused a favourable effect on cheese-making aptitude of milk, even though with some difference according to parity, initial days in milk, breed and concentrate supplementation of cows.

scholarly journals Effects of composite casein and β-lactoglobulin genotypes on renneting properties and composition of bovine milk by assuming an animal model

1997 ◽  
Vol 6 (4) ◽  
pp. 283-294 ◽  
Author(s):  
Tiina Ikonen ◽  
Matti Ojala ◽  
Eeva-Liisa Syväoja
Keyword(s):  
Animal Model ◽  
Environmental Effects ◽  
Fixed Effects ◽  
Bovine Milk ◽  
Protein Composition ◽  
Favourable Effect ◽  
Milk Samples ◽  
Lactation Stage ◽  
Β Lactoglobulin ◽  
Friesian Cows

The effects of κ-β-casein genotypes and β-lactoglobulin genotypes on the renneting properties and composition of milk were estimated for 174 and 155 milk samples of 59 Finnish Ayrshire and 55 Finnish Friesian cows, respectively. As well as the random additive genetic and permanent environmental effects of a cow, the model included the fixed effects for parity, lactation stage, season, κ-β-casein genotypes and κ-lactoglobulin genotypes. Favourable renneting properties were associated with κ-β-casein genotypes ABA1A2, ABA1A1 and AAA1A2 in the Finnish Ayrshire, and with ABA2B, AAA1A3, AAA2A3, ABA1A2 and ABA2A2 in the Finnish Friesian. The favourable effect of these genotypes on curd firming time and on firmness of the curd was partly due to their association with a high κ-casein concentration in the milk. The effect of the κ-casein E allele on renneting properties was unfavourable compared with that of the κ-casein B allele, and possibly with that of the A allele. The β-lactoglobulin genotypes had no effect on renneting properties but they had a clear effect on the protein composition of milk. The β-lactoglobulin AA genotype was associated with a high whey protein % and β-lactoglobulin concentration and the BB genotype with a high casein % and casein number.

Effect of polymorphisms in the leptin, leptin receptor and acyl-CoA:diacylglycerol acyltransferase 1 (DGAT1) genes and genetic polymorphism of milk proteins on bovine milk composition

2011 ◽  
Vol 79 (1) ◽  
pp. 110-118 ◽  
Author(s):  
Maria Glantz ◽  
Helena Lindmark Månsson ◽  
Hans Stålhammar ◽  
Marie Paulsson
Keyword(s):  
Genetic Polymorphism ◽  
Milk Protein ◽  
Leptin Receptor ◽  
Bovine Milk ◽  
Genetic Selection ◽  
Milk Proteins ◽  
Milk Composition ◽  
Milk Samples ◽  
The Past ◽  
Β Lactoglobulin

The relations between cow genetics and milk composition have gained a lot of attention during the past years, however, generally only a few compositional traits have been examined. The aim of this study was to determine if polymorphisms in the leptin (LEP), leptin receptor (LEPR) and acyl-CoA:diacylglycerol acyltransferase 1 (DGAT1) genes as well as genetic polymorphism of β-casein (β-CN), κ-CN and β-lactoglobulin (β-LG) impact several bovine milk composition traits. Individual milk samples from the Swedish Red and Swedish Holstein breeds were analyzed for components in the protein, lipid, carbohydrate and mineral profiles. Cow alleles were determined on the following SNP: A1457G, A252T, A59V and C963T on the LEP gene, T945M on the LEPR gene and Nt984+8(A-G) on the DGAT1 gene. Additionally, genetic variants of β-CN, κ-CN and β-LG were determined. For both the breeds, the same tendency of minor allele frequency was found for all SNPs and protein genes, except on LEPA1457G and LEPC963T. This study indicated significant (P<0·05) associations between the studied SNPs and several compositional parameters. Protein content was influenced by LEPA1457G (G>A) and LEPC963T (T>C), whereas total Ca, ionic Ca concentration and milk pH were affected by LEPA1457G, LEPA59V, LEPC963T and LEPRT945M. However, yields of milk, protein, CN, lactose, total Ca and P were mainly affected by β-CN (A2>A1) and κ-CN (A>B>E). β-LG was mainly associated with whey protein yield and ionic Ca concentration (A>B). Thus, this study shows possibilities of using these polymorphisms as markers within genetic selection programs to improve and adjust several compositional parameters.

Effect of somatic cell counts on ewes' milk protein profile and cheese-making properties in different sheep breeds reared in Spain

2009 ◽  
Vol 76 (2) ◽  
pp. 210-215 ◽  
Author(s):  
Isabel Revilla ◽  
José M Rodríguez-Nogales ◽  
Ana M Vivar-Quintana
Keyword(s):  
Somatic Cell ◽  
Milk Protein ◽  
Protein Profile ◽  
Textural Properties ◽  
Cheese Making ◽  
Texture Properties ◽  
Cell Counts ◽  
Textural Parameters ◽  
Bulk Tank ◽  
Β Lactoglobulin

Bulk tank ewe's milks from Assaf, Castellana and Churra breeds categorized within three different Somatic Cell Count (SCC) groups (LSCC: <500 000; MSCC: 1 000 000 to 1 500 000; and HSCC: 2 500 000 to 3 000 000 cells ml−1) were used to investigate changes in capillary electrophoresis protein profiles and cheese-making properties. The results do not reveal a significant effect of SCC on total casein contents, because the sum of β-caseins decreased as SCC increased; no statistically significant differences were observed for the sum of α-caseins, and the values of κ-casein were higher in the HSCC milk. However, the soluble proteins other than α-lactalbumin and β-lactoglobulin increased with SCC. Regarding the effect of breed, the Assaf breed had the lowest contents of κ-CN, αs1-I-CN, αs1-II-CN 1-CN, αs1-III-CN, β1-CN and β2-CN. The protein profile was significantly correlated with curd textural properties. αs1-I-CN was the most influential variant because it was positively correlated with a large number of textural parameters. Cheese yield was positively correlated with all casein variants except αs1-III-CN, showing that the milk from local breeds were more suitable for cheese-making due to their higher contents of all the casein variants. Regarding curd texture properties LSCC milk curds showed more cohesiveness, associated with its lower content of αs1-III-CN and Castellana milk curds showed the highest values for firmness owing to their higher content of αs1-I-CN.

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