scholarly journals Enzymic Milk Coagulation: Role of Equations Involving Coagulation Time and Curd Firmness in Describing Coagulation

1984 ◽  
Vol 67 (6) ◽  
pp. 1185-1193 ◽  
Author(s):  
D.J. McMahon ◽  
G.H. Richardson ◽  
R.J. Brown
2016 ◽  
Vol 83 (2) ◽  
pp. 242-248 ◽  
Author(s):  
Mauro Penasa ◽  
Valentina Toffanin ◽  
Nicola Cologna ◽  
Martino Cassandro ◽  
Massimo De Marchi

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.


2020 ◽  
Vol 5 (2) ◽  
pp. 59-63
Author(s):  
Radik Shaydullin ◽  
Gazimzyan Sharafutdinov ◽  
Anastasiy Moskvicheva

The purpose of the research is improving the quality and technological properties of milk from black-and-white cows. The research was conducted on first-calf cows of a black-and-white breed in LLC «Dusym» of the Atninsky district of the Republic of Tatarstan. Three groups of experimental cows were formed depending on the genotype of CSN3 and DGAT1, which have equal lactation month. Cheese making milk obtained from cows with different allelic variants of the kappa-casein and diacylglycerol O-acyltransferase genes was studied. DNA testing was performed on the CSN3 and DGAT1 genes of experimental cows and allelic variants of these genes were determined by pol-ymerase chain reaction followed by analysis of restriction-site polymorphism. It was found that milk of cows with the genotype CSN3 AB and CSN3 BB, when exposed to rennet, showed a better yield of a dense casein clot (80 and 100%) and separation of serum (P <0.05), with a shorter coagulation time (20.3 and 16.5 min; P <0.05-0.01). Ac-cording to the DGAT1 gene, first-calf milk with the allelic variant DGAT1 AK and DGAT1 KK had the advantage, respectively, 86.7% and 85.7%, 24.0 and 25.7 minutes. The worst milk coagulation time is typical for CSN3 AA group – 29.5 minutes and DGAT1 AA one – 30.4 min. In terms of milk coagulation time, type II (15-40 min.) groups have the genotype CSN3 AB and CSN3 BB with the largest share of cows in the herd – 80.0 and 71.4% and with the genotype DGAT1 AK and DGAT1 KK – 86.6 and 85.7%, respectively. Thus, milk obtained from cows with the kappa-casein gene allele B and the diacylglycerol O-acyltransferase gene allele K gene in the genotype has the best cheese-making properties.


2019 ◽  
Vol 86 (3) ◽  
pp. 331-336 ◽  
Author(s):  
Maria L. Dettori ◽  
Michele Pazzola ◽  
Emanuela Pira ◽  
Giorgia Stocco ◽  
Giuseppe M. Vacca

AbstractWe investigated whether variation of the sheep Growth Hormone Receptor (GHR), Growth Hormone Releasing Hormone Receptor (GHRHR) and Insulin-Like Growth Factor 1 (IGF1) genes were associated with milk coagulation properties (MCP) in sheep. The GHR, GHRHR and IGF1 genes are part of the GH system, which is known to modulate metabolism, growth and reproduction as well as mammogenesis and galactopoiesis in dairy species. A total of 380 dairy Sarda sheep were genotyped for 36 SNPs mapping to these three genes. Traditional MCP were measured as rennet coagulation time (RCT), curd-firming time (k20) and curd firmness at 30 m (a30). Modeling of curd firming over time (CFt) was based on a 60 m lactodynamographic test, generating a total of 240 records of curd firmness (mm) for each milk sample. The model parameters obtained included: the rennet coagulation time as a result of modeling all data available (RCTeq, min); the asymptotic potential value of curd firmness (CFP, mm) at an infinite time; the CF instant rate constant (kCF, %/min); the syneresis instant rate constant (kSR, %/min); the maximum value of CF (CFmax, mm) and the time at achievement of CFmax (tmax, min). Statistical analysis revealed that variation of the GHR gene was significantly associated with RCT, kSR and CFP (P < 0.05). No other significant associations were detected. These findings may be useful for the dairy industry, as well as for selection programs.


2019 ◽  
Vol 48 (3) ◽  
pp. 81-89
Author(s):  
Алексей Осинцев ◽  
Aleksey Osintsev ◽  
Владимир Брагинский ◽  
Vladimir Braginskiy ◽  
Виталий Рынк ◽  
...  

Milk coagulation is one of the most important technological operations in the production of many dairy products, such as cheeses or yogurt. Recently, there has been a surge of interest for plant-based milk substitutes. Besides, under certain conditions, milk-like colloid systems are able to form curds. This quality makes it possible to obtain cheese-like and yoghurt-like products. This makes the issue of coagulation mechanisms in milk-like systems even more relevant. The authors conducted a review of the main physicochemical properties of milk and milk-like systems and proposed a model that describes the colloidal stability of cow milk proteins and plant proteins of milk-like systems. In both cases, it was the electric charge that provided colloidal stability of the systems. The charge was caused by dissociation of some functional groups of protein complexes. The authors believe that phosphorus-containing organic compounds help to maintain the colloidal stability of milk and plant-based milk-like systems. This explains the important role of calcium and magnesium in the coagulation of milk and plant-based milk-like systems. The paper describes the mechanism of rennet, acid, and acid-rennet milk coagulation. It contains an explanation for the coagulation of plant-based milk analogues under the action of acid and solutions of calcium and magnesium salts. The authors propose a hypothesis that explains the temperature dependence of the coagulation in milk and milk-like systems.


Blood ◽  
2018 ◽  
Vol 132 (Supplement 1) ◽  
pp. 1219-1219
Author(s):  
Hui Liang ◽  
Li Hou ◽  
Tao Li ◽  
Yan Zhang ◽  
Baorong LI ◽  
...  

Abstract Introduction: Serving as the preferred treatment for patients with acute kidney injury (AKI), continuous renal replacement therapy (CRRT) is mostly interrupted by clotting caused by procoagulant state despite of persistent improvements in anticoagulant technology, reducing therapy time, enhancing cost and resulting in blood lost. Due to hemodynamics disorders and foreign material circuit, blood cells undergo definite activation. However, considered as markers of cell activation, the role of phosphatidylserine (PS) and microparticles (MPs) in the hypercoagulability remains largely unexplored. The aim of this study is to measure PS exposure on blood cells and MPs at baseline and after different therapy duration in AKI patients. Methods: Fifty AKI patients admitted to the First Affiliated Hospital of Harbin Medical University between March 2017 and May 2018 and forty healthy controls were enrolled in this study. Plasma samples were collected at baseline from patients were diagnosed with AKI and after receiving CRRT (Mode: CVVH; dose: 25mL/kg/h; Citrate which has relative little influence on PS exposure and MPs count was used as regional anticoagulant.) for 6hours, 12hours, 18hours, as well as from healthy controls. After being isolated, MPs were measured by flow cytometry (FCM) while procoagulant activity (PCA) of erythrocytes, platelets and MPs was assessed through coagulation time and purified coagulation complex. Lactadherin was applied as a probe and inhibitor of PS. Results: Between AKI baseline group and healthy controls, there was no obvious difference in lactadherin+ MPs, exposure on platelets and erythrocytes (Table 1,2), coagulation time and protein production (Fig. 1). While with therapy time prolonged to 6h, 12h and 18h, lactadherin+ MPs and blood cells showed a significant increase compared with baseline group (Table 1,2). Additionally, coagulation time shortened significantly (Fig. 1A) and purified coagulation complex increased visibly in parallel with total therapy time (Fig. 1B-D). Based on previous analysis, we used lactadherin to suppress PS exposure at time point 18h. Compared with the baseline, lactadherin+ MPs count declined by 75.5% (P < 0.001), coagulation time for MPs, platelets and erythrocytes was shortened by 74.6%, 77.2% and 71.9% (all p < 0.01) and procoagulant enzyme complexes were also reduced by 73.8, 78.7% and 72.9% (all p < 0.01). (Figure. 1) Conclusions: Our results first reveal that upon AKI patients on CRRT, a procoagulant role of PS-driven PCA and an immediate time-dependent elevation in PS+ MPs and blood cells is observed. What's more, suppression of PS obviously inhibits the PCA. Accordingly, PS shows potential to be a new predictor and new strategies focusing on blockade of PS may provide a novel way of anticoagulants in CRRT process. Disclosures No relevant conflicts of interest to declare.


2001 ◽  
Vol 12 (12) ◽  
pp. 2154-2159 ◽  
Author(s):  
F Bakkali ◽  
A Moudden ◽  
B Faiz ◽  
A Amghar ◽  
G Maze ◽  
...  

2020 ◽  
Vol 12 (3) ◽  
pp. 282-287
Author(s):  
Y. Karacheviev ◽  
V. Galabov ◽  
Т. Аngelova ◽  
D. Yordanova ◽  
V. Karabashev

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.


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