scholarly journals Allele frequencies and genotypes of kappa casein (CSN3) and their association with chemical composition and coagulation properties of milk in Brown cattle

2021 ◽  
Vol 13 (4) ◽  
pp. 352-356
Author(s):  
T. Angelova ◽  
J. Krastanov ◽  
D. Yordanova
Keyword(s):  
Milk Fat ◽  
Milk Proteins ◽  
Allele Frequencies ◽  
Sample Collection ◽  
Coagulation Time ◽  
Coagulation Activity ◽  
Tissue Samples ◽  
Milk Samples ◽  
Rennet Coagulation ◽  
Brown Cattle

Abstract. The aim of the present study was to evaluate allele frequencies and genotypes of kappa casein (CSN3) and their association with milk quality and coagulation properties in Brown cattle. Milk proteins’ polymorphism was found out in 155 tissue samples from cows reared at 4 farms. The analysis of milk composition was done in the lab of the Agriculture Institute – Stara Zagora on Lactoscan ultrasound milk analyzer, whereas coagulation properties of individual milk samples were evaluated on a Computerized Renneting Metter – Polo Trade, Italy. Milk samples were obtained by milk meters. The milk was analysed within 3 hours after sample collection. Naturen Plus 215/0.8L chymosin was used, with milk coagulation activity of 215 IMCU/ml. During the study, the following parameters were studied: milk fat and protein contents (%), rennet coagulation time (RCT, min), curd firmness (а30, mm) and curd firming time (k20, min). Kappa casein (CSN3) is characterised by five genotypes – АА, АВ, ВВ, АН and ВН, the frequency of which varied within various ranges. The milk of cows with genotype AB was characterized by the highest content of fat and protein: 4.85% and 5.00%, respectively. The milk of heterozygous cows from genotype AB demonstrated the longest rennet coagulation time – 18.04 min. The animals carrying the H allele produced milk with the highest curd firmness – 37.00 mm.

scholarly journals Relationships between milk yield, quality and coagulation properties with kappa-casein (к-CN) genotypes of Bulgarian Rhodope cattle breed

2019 ◽  
Vol 11 (3) ◽  
pp. 203-206
Author(s):  
I. Mehandzhiyski ◽  
Т. Angelova ◽  
D. Yordanova ◽  
J. Krastanov
Keyword(s):  
Dairy Cows ◽  
Protein Content ◽  
Milk Yield ◽  
Tissue Sample ◽  
Milk Proteins ◽  
Coagulation Time ◽  
Tissue Samples ◽  
Milk Samples ◽  
Rennet Coagulation ◽  
Yield Quality

Abstract. The aim of the present study was to establish the association between different к-CN genotypes with milk yield, quality and coagulation properties in dairy cows of Bulgarian Rhodope breed. For determination of milk proteins polymorphism and its relationship with individual coagulation properties of milk and its quality, 136 milk samples from Bulgarian Rhodope dairy cows reared in 4 farms were collected. The visit to the farms and the taking of the milk samples took place between May and June 2009. Animal milk is based on daily milking on the relevant control day of the current lactation. During the morning milking, 50mL samples were collected without preservative, stored in cooling bags and analyzed in the specialized lab at the Agricultural Institute, Stara Zagora by Computerized Renneting Metter. The evaluated parameters of milk coagulation properties were: rennet coagulation time (RCT, min); curd firming time (K20, min) and curd firmness (A30, mm). Milk proteins polymorphism was identified by tissue samples collection from 136 cows. To this end, specialized pliers and marks with a vial containing desiccant were used. With this technique, the tissue sample is obtained and sealed at the time of identification of the animal. After collection, tissue samples were shipped to the University in Padova, Italy for PCR-RFLP analysis. DNA was purified using a Maxwell®16 Tissue DNA purification kit (Promega) according to the manufacturer’s instructions. Data were analyzed using descriptive statistical analysis (SYSTAT 13). The results obtained give reason to the following conclusions: The highest milk yield was established in cows from the AH genotype – 16kg, whereas the lowest value was detected in cows from the BH genotype – 12.83kg. Homozygous cows from the BB genotype produced milk with the highest fat content – 5.11%, whereas heterozygous from the BH genotype: milk with the lowest protein content – 3.16%. The cows from the AH genotypes were outlined with the lowest milk fat and protein content. The longest rennet coagulation time (RCT) was observed in АА and АН genotypes, the longest curd firming time (К20) – in genotype AH, the highest curd firmness (А30) – in the milk of cows from the AB and BB genotypes.

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.

scholarly journals The influence of high temperatures on milk proteins

2002 ◽  
Vol 56 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Jelena Djurdjevic-Denin
Keyword(s):  
High Temperatures ◽  
Milk Fat ◽  
Protein Denaturation ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Casein Micelle ◽  
Casein Micelles ◽  
Rennet Coagulation ◽  
Milk Fat Globule ◽  
Rennet Casein

High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.

Effect of frequency of milking on yield, composition and processing quality of milk

2002 ◽  
Vol 69 (3) ◽  
pp. 367-374 ◽  
Author(s):  
BERNADETTE O'BRIEN ◽  
GERARD RYAN ◽  
WILLIAM J. MEANEY ◽  
DAVID McDONAGH ◽  
ALAN KELLY
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Milk Composition ◽  
Plasmin Activity ◽  
Coagulation Time ◽  
Once Daily ◽  
Rennet Coagulation ◽  
Milking Frequency ◽  
Quality Of Milk

The objective was to determine the effect of once-daily milking (ODM) and omitting one evening milking each week (13TWM), in late lactation on milk production, composition and processability. Seventy-two cows were assigned to three treatments (ODM, 13TWM and twice-daily milking [TDM]) from 4 October to 12 December. Cows were on average 218 d into lactation at the start of the trial, and all cows were managed similarly throughout the trial. Milk yields and gross milk composition of cows on all treatments were measured, and milk samples for detailed compositional and processability analysis were collected from TDM and ODM treatments at two consecutive milkings and at one milking each week, respectively. Milk yield was significantly reduced (P<0.001) and milk fat and protein concentrations were increased (P<0·01) with ODM compared with TDM. Milk yield and fat and protein concentrations of milk from TDM and 13TWM herds were similar. Casein concentrations in ODM and TDM milks were similar, but ODM milk had a higher (P<0·05) whey protein content. Somatic cell count of ODM and TDM milks was similar. Rennet coagulation time (RCT) and curd firmness (A60) of milk were not affected by milking frequency. However, rate of curd aggregation (K20) of ODM milk was reduced (P<0·05) compared with that of TDM milk. Plasmin activity in ODM milk was numerically higher than in TDM milk, but the effect was not significant. ODM milk had higher NAGase activity than TDM milk (P<0·01). In conclusion, once daily milking reduced milk yield by 29% and did not adversely affect the processability of milk. Moreover, one evening milking per week could be eliminated without adverse effects on milk yield or composition.

Effects of dairy factory, milk casein content and titratable acidity on coagulation properties in Trentingrana dairy industry

2016 ◽  
Vol 83 (2) ◽  
pp. 242-248 ◽  
Author(s):  
Mauro Penasa ◽  
Valentina Toffanin ◽  
Nicola Cologna ◽  
Martino Cassandro ◽  
Massimo De Marchi
Keyword(s):  
Fixed Effects ◽  
Titratable Acidity ◽  
Testing Time ◽  
Technological Properties ◽  
Coagulation Time ◽  
Milk Samples ◽  
Rennet Coagulation ◽  
Milk Coagulation ◽  
Milk Casein

The objective of the present study was to investigate the effect of environmental factors, milk casein content and titratable acidity on milk coagulation properties (MCP) of samples routinely collected in the Trento province (northeast Italy) under field conditions. Rennet coagulation time (RCT, min), curd-firming time (k20, min) and curd firmness (a30, mm) were determined by Formagraph on 14 971 samples from 635 herds associated to 17 dairy factories. Besides MCP, fat, protein, and casein percentages, titratable acidity (TA), and somatic cell and bacterial counts were available. A standardised index of milk aptitude to coagulate (IAC) was derived using information of RCT and a30. An analysis of variance was conducted on MCP and IAC using a fixed effects linear model. Approximately 3% of milk samples did not form a curd within the testing time (30 min) and k20 was missing for 26% of milks. The percentage of samples without information on k20 largely differed among dairy factories (1·7–20·9%). Significant differences were estimated between the best and the worst dairy factory for RCT (−2 min), k20 (−1·2 min), a30 (+3·4 mm) and IAC (+2·6 points). Milk casein content and TA were important factors in explaining the variation of MCP and IAC, supporting the central role of these two traits on technological properties. The Trento province is heterogeneous in terms of dairy systems and this could explain the differences among dairy factories.

Effects of κ-casein genetic variants and lactation number on the renneting properties of individual milks

1984 ◽  
Vol 51 (3) ◽  
pp. 397-406 ◽  
Author(s):  
Johan Schaar
Keyword(s):  
Genetic Variants ◽  
Considerable Degree ◽  
Coagulation Time ◽  
Milk Samples ◽  
Rennet Coagulation

SummaryThe effects of κ-casein genetic variants, lactation number, pH and casein content on the renneting properties of individual milks were studied. Rennet coagulation time (RCT) and curd firmness were determined with the aid of a lactodynamograph and the results statistically analysed. Renneting properties were strongly related to κ-casein variants and lactation number, with κ-casein B and higher lactation numbers giving shorter RCT and increased curd firmness, the effects on curd firmness being more pronounced. The effect of κ-casein variant on RCT could be eliminated by reducing pH and adding CaCl2 to the milk samples. The effect on curd firmness was not altered by this treatment, however. The results show that the renneting properties of individual milks are to a considerable degree genetically controlled.

Physical properties of mammary secretions in relation to chemical changes during transition from colostrum to milk

2004 ◽  
Vol 71 (3) ◽  
pp. 263-272 ◽  
Author(s):  
Birgitte D Madsen ◽  
Morten D Rasmussen ◽  
Mette O Nielsen ◽  
Lars Wiking ◽  
Lotte B Larsen
Keyword(s):  
Physical Properties ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Potential Method ◽  
Early Lactation ◽  
Coagulation Time ◽  
Chemical Changes ◽  
Milk Samples ◽  
Rennet Coagulation ◽  
Physical And Chemical

We examined the physical and chemical changes in milk during early lactation, and how these changes were affected by leaving one quarter unmilked in either the first or second milking, with the purpose of discriminating between colostrum and normal milk. Milk samples were collected from each quarter of 17 cows during the first 5 d after calving and then after about 7 d and 14 d. Samples were analysed for somatic cell count (SCC), fat, protein, casein, lactose, IgG1, colour, plasmin, pH and coagulation properties. Large variations occurred in both chemical and physical properties throughout the study period. Within six milkings, the concentration of casein decreased by 60%, IgG1 by 94%, and lactose increased by 34%. At milking number 6, rennet coagulation time was lowest and curd firmness was highest. The pH increased from 6·4 to 6·7 over the period of the experiment, and the colour changed from yellow (reddish) to white. Coagulation properties and the pH fell within the range of normal milk after five milkings. Measurement of colour and density appeared to be a potential method for detection of milk unsuitable for the dairy factory. Effects of omitting one quarter in one milking differed between milk components, but seemed to be of little importance to the physical properties.

Relationships among macro-minerals, other selected serum markers of bone profile and milk components of dairy cows during late-lactation

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Ryszard Mordak ◽  
Zbigniew Dobrzański ◽  
Robert Kupczyński
Keyword(s):  
Dairy Cows ◽  
Milk Fat ◽  
Dry Matter ◽  
Inorganic Phosphorus ◽  
Serum Markers ◽  
Laboratory Diagnostics ◽  
Lactation Period ◽  
Milk Samples ◽  
Milk Components ◽  
Macro Mineral

AbstractTesting blood and milk parameters as well as analysing the relationships among these markers is very useful for monitoring the internal homeostasis and health in high-yielding dairy cows during various production periods. The aim of the study was to assess the correlations (relationships) among macro-minerals, such as calcium (Ca), inorganic phosphorus (P), magnesium (Mg), other selected bone profile markers, such as total protein (TP), albumin, activity of alkaline phosphatase (ALP) measured in serum and selected milk components such as number of somatic cells (SCC), colony-forming units (CFU), milk fat (MF), milk protein (MP), milk lactose (ML), dry matter (DM), non-fat dry matter (FDM) and milk production in late-lactation cows. Both blood and milk samples were collected from 11 clinically healthy milking cows during the late-lactation period. The cows were examined once a day for 3 consecutive days resulting in 33 sets of blood and milk samples for laboratory and statistical analysis. Significant correlations were observed between: Mg and MP, Mg and FDM, ALP and SCC, TP and SCC, TP and MP, TP and FDM, albumin and MP, albumin and FDM, P and Mg, Mg and albumin, and between TP and albumin. When monitoring macro-mineral homeostasis and mammary gland health, especially in intensively fed high-yielding dairy cows correlations between these markers should be considered. The revealed correlations can allow for deeper comparative laboratory diagnostics of homeostasis and can be especially useful for laboratory monitoring of the potential risk of subclinical macro-mineral deficiency in high-yielding dairy cows.

Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture

2021 ◽  
pp. 1-5
Author(s):  
Tayanna Bernardo Oliveira Nunes Messias ◽  
Susana Paula Alves ◽  
Rui José Branquinho Bessa ◽  
Marta Suely Madruga ◽  
Maria Teresa Bertoldo Pacheco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Milk Fat ◽  
Fat Content ◽  
Donkey Milk ◽  
Fat Percentage ◽  
Mid Infrared ◽  
Milk Samples ◽  
The Third ◽  
Commercial Viability

Abstract In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

scholarly journals Longitudinal Changes in the Concentration of Major Human Milk Proteins in the First Six Months of Lactation and Their Effects on Infant Growth

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1476
Author(s):  
Jian Zhang ◽  
Ai Zhao ◽  
Shiyun Lai ◽  
Qingbin Yuan ◽  
Xiaojiang Jia ◽  
...  
Keyword(s):  
Human Milk ◽  
Maternal Education ◽  
Mode Of Delivery ◽  
Milk Proteins ◽  
Protein Composition ◽  
Infant Growth ◽  
Term Infants ◽  
Longitudinal Changes ◽  
Milk Samples ◽  
The Impact

Our knowledge related to human milk proteins is still limited. The present study determined the changes in multiple human milk proteins during the first six months of lactation, investigated the influencing factors of milk proteins, and explored the impact of milk proteins on infant growth. A total of 105 lactating women and their full-term infants from China were prospectively surveyed in this research. Milk samples were collected at 1–5 days, 8–14 days, 1 month, and 6 months postpartum. Concentrations of total protein and α-lactalbumin were measured in all milk samples, and concentrations of lactoferrin, osteopontin, total casein, β-casein, αs−1 casein, and κ-casein were measured in milk from 51 individuals using ultra performance liquid chromatography coupled with mass spectrometry. The concentration of measured proteins in the milk decreased during the first six months of postpartum (p-trend < 0.001). Maternal age, mode of delivery, maternal education, and income impacted the longitudinal changes in milk proteins (p-interaction < 0.05). Concentrations of αs−1 casein in milk were inversely associated with the weight-for-age Z-scores of the infants (1 m: r −0.29, p 0.038; 6 m: r −0.33, p 0.020). In conclusion, the concentration of proteins in milk decreased over the first six months postpartum, potentially influenced by maternal demographic and delivery factors. Milk protein composition may influence infant weights.

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