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.;

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.

Analysis of Genetic Variation at the Prolactin-RsaI (PRL-RsaI) Locus in Indian Native Cattle Breeds (Bos indicus)

2010 ◽  
Vol 49 (1-2) ◽  
pp. 39-45 ◽  
Author(s):  
M. Sodhi ◽  
M. Mukesh ◽  
B. P. Mishra ◽  
K. Parvesh ◽  
B. K. Joshi
Keyword(s):  
Genetic Variation ◽  
Bos Indicus ◽  
Cattle Breeds ◽  
Native Cattle

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.

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.

scholarly journals Türkiye’de Yetiştirilen Bazı Sığır Irklarında GHR Geni Bakımından Genetik Çeşitlilik

2018 ◽  
Vol 6 (10) ◽  
pp. 1329
Author(s):  
Özden Çobanoğlu
Keyword(s):  
Cluster Analysis ◽  
Genetic Variation ◽  
Gene Polymorphism ◽  
Clustering Analysis ◽  
Yield Traits ◽  
Cattle Breeds ◽  
Ghr Gene ◽  
Hardy Weinberg Equilibrium ◽  
Native Cattle ◽  
Genetic Clustering

In this study, it is aimed to determine GHR gene polymorphism in dairy cattle and some native cattle breeds raised in different regions of Turkey. The study was carried out by 468 Holstein, 280 Jersey, 93 Grey Steppe, 86 Native Black, and 64 East Anatolian Red animals. The FIS values of the populations for the GHR gene were detected negatively except for Grey Steppe and Native Black. FIS value was found 14% and negative with reference to heterozygote genotype was higher than homozygote genotypes in overall population. The expected deviations from the Hardy-Weinberg Equilibrium in terms of the GHR locus were found significant in these five different breeds except for Native Black. The genetic distance values among the populations were calculated between 0.0004 and 0.1881. Based on the cluster analysis, Holstein and East Anatolian Red were located in close cluster; however Jersey, Native Black and Grey Steppe were grouped as in different clusters. As a result, the genetic variation in five different cattle breeds grown in our country in terms of GHR gene has been determined by genetic clustering analysis. Therefore, it can be said that it is possible to increase the level of the yield traits in these breeds based on a genetic progression.

scholarly journals Influence of enzymes with different activity on dynamics of buffalo milk coagulation parameters

2020 ◽  
Vol 12 (3) ◽  
pp. 282-287
Author(s):  
Y. Karacheviev ◽  
V. Galabov ◽  
Т. Аngelova ◽  
D. Yordanova ◽  
V. Karabashev
Keyword(s):  
Buffalo Milk ◽  
Measurement Process ◽  
Control Group ◽  
Sufficient Time ◽  
Substantial Variation ◽  
Coagulation Time ◽  
Coagulation Parameters ◽  
Milk Samples ◽  
Whole Milk ◽  
Milk Coagulation

Abstract: The aim of the present study was to evaluate the effect of 5 species of chymosin with different concentrations on the dynamics of the traits measured by mechanical lactodynamograph, characterizing the coagulation ability of buffalo milk. The coagulation properties of buffalo milk were evaluated on 420 milk samples taken during morning milking from whole milk. Five enzymes (MAXIREN 600, FROMASE 750, MAHIREN XDS, MAXIREN 180 and MAXIREN PREM P) were tested with 4 concentrations each and one control group with a standard, recommended by the manufacturer of the biosensor – mechanical lactodynamometer chymosin (Polo Trade – Computerized Renneting Meter, Italy). The effect of the concentration of each enzyme was determined by examining 20 milk samples. The use of enzymes at various concentrations resulted in substantial variation in the magnitude and direction of changes. Different chymosins with different concentrations actively affect the curd firmness. The shorter coagulation time will provide sufficient time for the curd firming time and its curd firmness. Over 50% of milk samples coagulate by 6 minutes. The effects of enzymes and their different concentrations on measurement were in different groups, which in our opinion was a good prerequisite for using the obtained data for modelling of the measurement process.

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

scholarly journals Influence of Panamin Animal and Panamin Detox on milk coagulation properties of dairy cows

2020 ◽  
Vol 12 (4) ◽  
pp. 353-356
Author(s):  
D. Yordanova ◽  
T. Angelova ◽  
J. Krastanov ◽  
D. Miteva ◽  
V. Karabashev ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Dietary Supplements ◽  
Milk Yield ◽  
Fish Bone ◽  
Cattle Farm ◽  
Software Products ◽  
Milk Samples ◽  
Rennet Coagulation ◽  
Milk Coagulation ◽  
And Control

Abstract. The aim of the study was to evaluate the differences in milk coagulation properties in three groups of dairy cows receiving the dietary supplements Panamin Animal and Panamin Detox. The present group production experiment was conducted in the experimental cattle farm of the Agricultural Institute – Stara Zagora with three groups (two experimental and one control) each comprising 11 lactating dairy cows between November 2016 and March 2017. The cows are kept freely, the milking is in a hall “Fish bone”, and the groups were fed balanced rations compliant with milk yield and live body weight of cows, supplemented with 0.50 g/day of two natural dietary additives – Panamin Animal and Panamin Detox in line with recommendations of the manufacturer. The following parameters were monitored: rennet coagulation time (min) – RCT and curd firmness (mm) – a30. The analysis of individual milk coagulation properties was done on 436 milk samples from cows. Individual milk samples were obtained during the morning milking without adding preservative. The analysis of milk coagulation ability was evaluated at the laboratory of the Agricultural Institute – Stara Zagora by means of Computerized Renneting Metter – Polo Trade, Italy. The obtained phenotypes were corrected for main factors influencing test-day milk yield. The used model considered each test day milk yield as independent observation and unbiased estimates of traits were obtained by a linear mixed-effects model. The supplementation of cows’ ration with dietary supplements Panamin Detox and Panamin Animal had a statistically significant beneficial effect on milk coagulation properties of milk (p<0.001). The statistical analysis of group differences in RCT and curd firmness showed highly significant differences between Panamin Animal and control groups for both traits (p<0.001). There was also a highly relevant difference in curd firmness of milk from cows given Panamin Detox supplement and control cows (p<0.001). Data were processed with statistical software products Systat 13 and Pest (Groeneveld), and graphs were generated in MS Excel.

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.

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