scholarly journals Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed

2008 ◽  
Vol 52 (No. 9) ◽  
pp. 292-298 ◽  
Author(s):  
A. Michalcová ◽  
Z. Krupová
Keyword(s):  
Protein Content ◽  
Milk Fat ◽  
Least Squares Method ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Heat Stability ◽  
Lactation Stage ◽  
Negative Effect ◽  
Starch Gel ◽  
True Protein

The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was investigated in this paper. The samples of milk were collected from 72 cows of Slovak Pied breed in the second lactation coming from three farms, once from the different lactation stage. The genotyping of milk samples was determined by the horizontal electrophoretic separation of milk proteins on starch gel with addition of urea and mercaptoethanol. Statistical analysis was carried out in the programmes Statistica 6.0 and Statgraphic Plus 5.1 by the least-squares method using the GLM. A non-significant association of <i>B</i> allele in the κ-CN/β-Lg phenotypic combination with milk fat, crude protein content and true protein content was found out. A positive significant effect of κ-CN/β-Lg <i>BB/BB</i> on casein content and casein number was confirmed. The value of casein number increased in the following order: <i>BB/BB</i> > <i>AB/AB</i> > <i>AA/AA<i> (78.43%:77.53%:75.78%). With regard to whey proteins and heat stability, a negative effect of B allele in the phenotypic combination κ-CN/β-Lg was found out.

scholarly journals Increasing the biological value of the curd product

2018 ◽  
Vol 80 (3) ◽  
pp. 124-127
Author(s):  
E. I. Dobriyan ◽  
A. M. Ilina ◽  
T. A. Medvedeva
Keyword(s):  
Carbohydrate Metabolism ◽  
Milk Fat ◽  
Nutritive Value ◽  
Wide Spectrum ◽  
Whey Proteins ◽  
Milk Proteins ◽  
The Body ◽  
Diabetic Patients ◽  
Biological Value ◽  
Test Intensity

The article is devoted to the improvement of quark product biological value in order to impart the properties adequate to specifity and nutrient status for the group of population with abnormal carbohydrate metabolism. Diabetes comprises the most widespread chronic diseases in the world. The reason for the number of diabetic patients growth bears the complex character but this growth is conditioned mainly by malnutrition. Correctly chosen diet adequate to the level and character of metabolic disorders is the important prophylactic factor. Milk products among which quark and quark products due to high amount of easily digestible protein are very Important in nutrition of the patients suffering from abnormal carbohydrate metabolism. The marketing analysis of this group nutritive value presented in the marked has been carried out. The obtained results show that the manufactures quark products are characterized by low amount of crude protein (from 4.5 to 6.0%) and high carbohydrates content ( from 13,0 to 18.0%) including sucrose (from 7,5 to 12,0%. One of the main requirements to dietetic therapy of the patients suffering from diabetes is drastic restriction and exclusion from food allowance easily digestible refined carbohydrates. The aim of the work is to improve biological value of the quark product by replacement of sucrose by stevia and enrichment it by whey protein. Among sugar substitute of natural origin is stevia, which besides the ability to reduce sugar possesses the wide spectrum of positive physiological impact on the body. The influence of milk components on the expressed after-taste of stevia and the possibility to level it has been studied. It was stated that protein has no impact on stevia after-taste but milk fat partially levels metallic taste and promotes the test intensity. It was stated that the best product organoleptic indices were fixed after introduction of 0.027% of stevia. Milk proteins are food irreplaceable components and mainly whey proteins characterized by high biological value conditioned by their specificity and balanced amino acid composition. But meanwhile commercial samples of quark products contained not more than 0,05% of whey proteins . The possibility to improve the biological value of the product by enrichment with whey proteins has been studied.

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield

2015 ◽  
Vol 82 (2) ◽  
pp. 222-227 ◽  
Author(s):  
Andrea Summer ◽  
Piero Franceschi ◽  
Paolo Formaggioni ◽  
Massimo Malacarne
Keyword(s):  
Somatic Cell ◽  
Milk Fat ◽  
Crude Protein ◽  
Whey Proteins ◽  
Titratable Acidity ◽  
Cell Content ◽  
Significant Drop ◽  
True Protein ◽  
Morning Milk ◽  
Parmigiano Reggiano

The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese yield, produced in commercial cheese factories under field conditions. The study was carried out following the production of 56 batches of Parmigiano-Reggiano in 13 commercial cheese factories by processing milk collected from Italian Friesian cattle herds. The vat-milk (V-milk) used for making each cheese batch was obtained by mixing evening milk (partially skimmed following spontaneous separation of fat overnight, natural creaming) and morning milk. The batches of cheese produced were divided into 5 classes according to the SCC value of the evening milk determined prior to natural creaming (class 1, from 0 to 200 000; 2, 201 000–300 000; 3, 301 000–400 000; 4, 401 000–500 000; 5, over 501 000 cells/ml). The cheese yield was calculated as the amount of 24-h cheese, expressed in kilograms, obtained from 100 kg of V-milk (24 h ACY). The values of fat, crude protein, true protein, casein and 24 h ACY of V-milk were negatively correlated with the somatic cell score (SCS) of the evening milk. Conversely, a positive correlation was observed between chloride and SCS. Fat, protein fractions (crude protein, casein and whey proteins), P and titratable acidity of V-milk were positively correlated with its 24 h ACY, while chloride, pH and SCS showed a negative correlation. A significant drop in 24 h ACY was observed in classes 3, 4 and 5, therefore when the SCC of the evening milk exceeded 300 000 cells/ml. Finally a lower recovery of milk fat in cheese was observed as SCC of evening milk increase.

scholarly journals Influence of Production Season and Lactation Stage on the Technological Suitability of Milk from Cows of Various Breeds Fed in the TMR System

2014 ◽  
Vol 14 (3) ◽  
pp. 649-661 ◽  
Author(s):  
Joanna Barłowska ◽  
Zygmunt Litwińczuk ◽  
Monika Kowal
Keyword(s):  
Milk Fat ◽  
Winter Season ◽  
Heat Stability ◽  
Clotting Time ◽  
Black And White ◽  
Stage Of Lactation ◽  
Fat Globules ◽  
Lactation Stage ◽  
Casein Protein ◽  
Daily Milk Yield

AbstractThe aim of the study was to evaluate selected indicators of the technological suitability of milk from four breeds of cow housed in free-stall barns and fed in a TMR system. A total of 1, 146 milk samples were analysed, collected from cows of the breeds Polish Holstein-Friesian (Black-and-White and Red-and-White populations), Jersey, and Simmental. The following were determined in the samples: content of solids non-fat and casein, protein-to-fat ratio, active and potential acidity, heat stability, rennet clotting time, and milk fat dispersion. Despite the use of a mono-diet (TMR) year round, somewhat higher daily milk yield was obtained in the spring/summer season, but the differences were statistically significant (P≤0.01) only in the case of PHF RW. The milk obtained in the autumn/winter season contained more solids-non-fat, including casein, and in the case of JE and PHF HO the differences were statistically significant (P≤0.01). It also had significantly higher heat stability and a longer rennet clotting time (P≤0.01), with the greatest differences noted in the case of the SM breed. Milk from this period also had a higher percentage of fat globules with a diameter. 6 ≥m. The concentration of solids-non-fat, including casein, increased significantly (P≤0.01) over the course of lactation in all of the breeds evaluated. The stage of lactation did not significantly affect clotting time, heat stability, or milk fat dispersion.

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.

scholarly journals Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2409
Author(s):  
Nan Gai ◽  
Therese Uniacke-Lowe ◽  
Jonathan O’Regan ◽  
Hope Faulkner ◽  
Alan L. Kelly
Keyword(s):  
Physicochemical Properties ◽  
Genetic Variants ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Heat Stability ◽  
Foaming Properties ◽  
Rennet Coagulation ◽  
Acid Gel ◽  
Β Lactoglobulin

Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.

Milk productivity of the cows of Holstein and Simmental breeds in environment of the Novosibirsk region

2020 ◽  
pp. 41-49 ◽  
Author(s):  
A. Zheltikov ◽  
N. Kostomakhin ◽  
D. Adushinov ◽  
O. Zaiko ◽  
V. Dementev ◽  
...  
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Correlation Coefficients ◽  
Live Weight ◽  
Fat Content ◽  
Milk Productivity ◽  
Holstein Breed ◽  
Novosibirsk Region ◽  
Daily Milk Yield

The characteristic of milk productivity of cows of Holstein and Simmental breeds in LLC “Sibirskaya Niva” in the Maslyaninsky district in the Novosibirsk region has been given. It has been revealed that under the natural and climatic environments of the Western Siberia, when creating favorable conditions for feeding and housing for cows of Holstein and Simmental breeds have sufficiently high milk productivity. It has been found that Holstein first-calf heifers surpassed their Simmental herdmates by 959 kg in milk yield for the first 305 days of lactation under the same conditions of housing and feeding, by 3,1 kg in daily milk yield, by 38,2 kg in milk fat yield, and by 28,3 kg in milk protein yield (P < 0,001). There were no statistically significant differences between animals of Holstein and Simmental breeds in terms of fat and protein content in milk, which amounted to 3,94 and 2,96 % in Holstein breed and 3,97 and 2,98 % in Simmental breed, respectively. Both breeds have shown high milk productivity during the first 3 lactations. Thus, the milk yield of Holstein cows for the first 3 lactation was 6475–9290 kg, Simmental cows it was 5516–7680 kg, fat content was 3,93–3,99 and 3,96–3,97 %, respectively. The protein content in the milk of cows of both breeds did not exceed 3,0 %. High variability has been found in milk yield, yield of milk fat and protein, the coefficient of milk content and duration of lactation, the lowest in the content of protein and fat in milk and live weight. The correlation coefficients between the fat and protein content in milk were generally positive, but did not exceed 0,28. Therefore, breeding in the herd of cows in LLC “Sibirskaya Niva” have to be conducted not only by fat content, but also by protein content in milk.

scholarly journals Post translational modifications of milk proteins in geographically diverse goat breeds

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
P. K. Rout ◽  
M. Verma
Keyword(s):  
Protein Function ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Peptide Sequence ◽  
Cow Milk ◽  
Post Translational Modification ◽  
Post Translational Modifications ◽  
Functional Roles ◽  
Dpp Iv

AbstractGoat milk is a source of nutrition in difficult areas and has lesser allerginicity than cow milk. It is leading in the area for nutraceutical formulation and drug development using goat mammary gland as a bioreactor. Post translational modifications of a protein regulate protein function, biological activity, stabilization and interactions. The protein variants of goat milk from 10 breeds were studied for the post translational modifications by combining highly sensitive 2DE and Q-Exactive LC-MS/MS. Here we observed high levels of post translational modifications in 201 peptides of 120 goat milk proteins. The phosphosites observed for CSN2, CSN1S1, CSN1S2, CSN3 were 11P, 13P, 17P and 6P, respectively in 105 casein phosphopeptides. Whey proteins BLG and LALBA showed 19 and 4 phosphosites respectively. Post translational modification was observed in 45 low abundant non-casein milk proteins mainly associated with signal transduction, immune system, developmental biology and metabolism pathways. Pasp is reported for the first time in 47 sites. The rare conserved peptide sequence of (SSSEE) was observed in αS1 and αS2 casein. The functional roles of identified phosphopeptides included anti-microbial, DPP-IV inhibitory, anti-inflammatory and ACE inhibitory. This is first report from tropics, investigating post translational modifications in casein and non-casein goat milk proteins and studies their interactions.

Influence of dietary proteins on rennin and pepsin content of preruminant calf vell

1974 ◽  
Vol 41 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Pascaline Garnot ◽  
E. Valles ◽  
J.-L. Thapon ◽  
R. Toullec ◽  
R. Tomassone ◽  
...  
Keyword(s):  
Gel Electrophoresis ◽  
Whey Proteins ◽  
Deae Cellulose ◽  
Milk Proteins ◽  
Total Activity ◽  
Separate Experiment ◽  
Dietary Proteins ◽  
Constant Weight ◽  
Cellulose Column ◽  
Qualitative Analyses

SummaryStudies were undertaken to determine the influence of dietary proteins on the rennin and pepsin contents of preruminant calf vell. Three groups of 12 Friesian calves were each fed either milk proteins, whey proteins or a 50:50 mixture of these 2 diets. They were slaughtered at a constant weight of 150kg and their vells collected and dried. Another group of vells was obtained from 8 animals that had been fed milk proteins in a separate experiment. The extraction of the abomasal enzymes was carried out at acid pH, and the extracts were quantitatively analysed for rennin and pepsin by DEAE-cellulose column chromatography. Qualitative analyses were also performed by agarose-acrylamide gel electrophoresis. The only enzymes observed using this last method were rennin and bovine pepsin II. Statistical analysis of the quantitative enzyme determinations indicated a trend for the vells from calves fed diets containing casein to be richer in total activity and in rennin, while the level of pepsin remained approximately constant. It seems that casein may induce the secretion of rennin. However, further experiments will be necessary to confirm this. Important differences were observed between the 2 groups of veils from calves given the same diet, but grown in slightly different conditions.

Aggregation of whey proteins during storage of acidified milk

1976 ◽  
Vol 43 (1) ◽  
pp. 45-51 ◽  
Author(s):  
P. J. Argyle ◽  
N. Jones ◽  
R. C. Chandan ◽  
J. F. Gordon
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Dairy Products ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Disc Electrophoresis ◽  
Protein Fractions ◽  
Irreversible Aggregation ◽  
Acid Whey

SummarySlow, irreversible aggregation of whey proteins in acidified milk or whey at pH 3·4–4·6 held for up to 10 d at 35–45°C was revealed by the reduction of discrete bands in disc electrophoresis. The aggregation was confirmed by precipitation of protein observed in stored, acid whey. The rate of aggregation of all protein fractions increased with the acidity and the storage temperature. It was enhanced by the presence of casein, but was unaffected by the presence of milk fat or by pasteurization of the fresh, unacidified milk at 70°C. The effect may contribute to the physical properties of certain fresh cheeses and other cultured dairy products.

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