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.

scholarly journals Effects of lactation stage, parity, β-lactoglobulin genotype and milk SCC on whey protein composition in Sarda dairy ewes

2003 ◽  
Vol 2 (1) ◽  
pp. 29-39 ◽  
Author(s):  
Anna Nudda ◽  
Maria Feligini ◽  
Gianni Battacone ◽  
Nicolò Pietro Paolo Macciotta ◽  
Giuseppe Pulina
Keyword(s):  
Whey Protein ◽  
Protein Composition ◽  
Dairy Ewes ◽  
Lactation Stage ◽  
Β Lactoglobulin

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.

Development and validation of a nephelometric immunoassay for IgG1 in milk

2002 ◽  
Vol 69 (1) ◽  
pp. 27-35 ◽  
Author(s):  
ROGER COLLIN ◽  
COLIN PROSSER ◽  
ROB MCLAREN ◽  
MARY THOMSON ◽  
DAVID MALCOLM
Keyword(s):  
Quality Assurance ◽  
High Throughput ◽  
Bovine Milk ◽  
Cross Reactivity ◽  
Detection Range ◽  
Milk Samples ◽  
Development And Validation ◽  
Β Lactoglobulin ◽  
Good Agreement

A nephelometric immunoassay, with a detection range of 0·3 to 5 g IgG1/l, was developed for the determination of immunoglobulin in bovine milk. The assay exhibited no significant cross-reactivity with αS1-casein, αS2-casein, β-casein, κ-casein or β-lactoglobulin and 39% cross-reactivity with IgG2. The nephelometric assay was compared with ELISA and RID (24 h and 48 h incubations) assays using 105 duplicate milk samples covering IgG1 values ranging from 0·45 to 1·8 g1. The results obtained from all assays showed good agreement with the exception of those obtained by the RID assay (24 h incubation) which gave lower results in samples containing more than 1·2 g IgG1/l. It was concluded that the nephelometric assay is a reliable, rapid and convenient method suitable for the quantification of IgG1 in milk. The assay can be configured for routine high-throughput milk quality assurance for IgG1 in dairy laboratories.

Composition of poorly and non-coagulating bovine milk and effect of calcium addition

2010 ◽  
Vol 77 (4) ◽  
pp. 398-403 ◽  
Author(s):  
Elin Hallén ◽  
Anne Lundén ◽  
Anna-Maria Tyrisevä ◽  
Maria Westerlind ◽  
Anders Andrén
Keyword(s):  
Bovine Milk ◽  
Protein Composition ◽  
Calcium Content ◽  
Casein Micelle ◽  
Independent Data ◽  
Coagulation Time ◽  
Data Set ◽  
Milk Samples ◽  
Micelle Size ◽  
Similar Association

Ninety-nine individual milk samples from 37 cows in lactation week 10–35, selected for producing well or poorly/non-coagulating milk, were compared regarding protein composition, total calcium content, casein micelle size, pH, and coagulating properties after addition of 0·05% CaCl2. The results showed that a low κ-casein concentration in milk was a risk factor for non-coagulation. CaCl2 addition improved coagulating properties (coagulation time, curd firmness) of nearly all samples and eliminated differences between poorly/non-coagulating and well-coagulating milk, particularly regarding curd firmness. A second, independent data set with 18 non-coagulating or well-coagulating milk samples were analysed for protein composition, where indications of a similar association with κ-casein was observed.

scholarly journals Factors affecting the freezing point of milk from Polish Holstein-Friesian cows

2017 ◽  
Vol 17 (3) ◽  
pp. 873-885 ◽  
Author(s):  
Agnieszka Otwinowska-Mindur ◽  
Ewa Ptak ◽  
Agnieszka Grzesiak
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Freezing Point ◽  
Raw Milk ◽  
Herd Size ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Lactation Stage ◽  
Holstein Friesian ◽  
Friesian Cows

Abstract The objective of this study was to estimate the influence of lactation number, month of milk sampling, lactation stage and herd size on the freezing point of milk of Polish Holstein‑Friesian cows. Data comprised 4,719,787 milk samples from the first seven lactations of 752,770 Polish Holstein- Friesian cows. Milk freezing point (MFP), milk yield, and fat and protein content were analyzed. The mean MFP of milk samples (-0.5326°C) as well as more than 92% of all milk samples did not exceed the quality limit for the freezing point of cows′ raw milk, which, following Polish standards, was taken to be -0.52°C. The freezing point of milk samples, milk yield, fat and protein content were highly significantly affected by all examined factors: month of sampling, successive lactations, stage of lactation, and herd size. MFP was lowest in milk samples taken from January to March, and highest in samples from November to December. MFP increased with lactation number. Mean MFP decreased with time within lactation, except the first stage (5-35 days in milk). Generally, MFP was highest in small herds (up to 9 cows) and lowest in large herds (more than 150 cows).

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.

Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk

2012 ◽  
Vol 79 (2) ◽  
pp. 185-191 ◽  
Author(s):  
Katharina Hinz ◽  
Paula M O'Connor ◽  
Thom Huppertz ◽  
R Paul Ross ◽  
Alan L Kelly
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Proteomic Analysis ◽  
Bovine Milk ◽  
Camel Milk ◽  
Interspecies Differences ◽  
Milk Samples ◽  
Equine Milk ◽  
Β Lactoglobulin ◽  
Hydrolysis Of

Proteomic analysis of bovine, caprine, buffalo, equine and camel milk highlighted significant interspecies differences. Camel milk was found to be devoid of β-lactoglobulin, whereas β-lactoglobulin was the major whey protein in bovine, buffalo, caprine, and equine milk. Five different isoforms of κ-casein were found in camel milk, analogous to the micro-heterogeneity observed for bovine κ-casein. Several spots observed in 2D-electrophoretograms of milk of all species could tentatively be identified as polypeptides arising from the enzymatic hydrolysis of caseins. The understanding gained from the proteomic comparison of these milks may be of relevance both in terms of identifying sources of hypoallergenic alternatives to bovine milk and detection of adulteration of milk samples and products.

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

Associations among individual proteins and fatty acids in bovine milk as determined by correlations and factor analyses

1999 ◽  
Vol 66 (4) ◽  
pp. 523-536 ◽  
Author(s):  
GERD BOBE ◽  
DONALD C. BEITZ ◽  
ALBERT E. FREEMAN ◽  
GARY L. LINDBERG
Keyword(s):  
Fatty Acids ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Correlation Coefficients ◽  
Factor Analyses ◽  
Milk Samples ◽  
Physiological Processes ◽  
Genetic Origins ◽  
Milk Components ◽  
Β Lactoglobulin

Associations among quantities and concentrations of individual milk proteins and fatty acids were determined in individual milk samples from 233 Holstein cows. Correlation coefficients among the six major proteins and the eleven major fatty acids in bovine milk were grouped hierarchically. Factor analyses grouped the milk components into seven families: fatty acids 4:0–6:0, 6:0–16:0, 16:0, 18:0, 16:1 plus 18:1 plus 18:2, all milk proteins and β-lactoglobulin alone. Correlation coefficients and groupings by factor analyses coincided with shared pathways of synthesis or genetic origins of milk proteins and fatty acids because they are the basis of the correlation coefficients. Hence, the results from correlations and factor analyses could be used to develop hypotheses for the synthesis of milk components and other coordinately regulated physiological processes.

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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