Alphas1-casein, milk composition and coagulation properties of goat milk

Clark, Stephanie; Sherbon, J. W.

doi:10.1016/s0921-4488(00)00154-1

Cited by 128 publications

(100 citation statements)

References 22 publications

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“…These findings correspond with previously published results (Ambrosoli et al 1988;Clark and Sherbon 2000a;Pierre et al 1998a;Pirisi et al 1994) and may in part be responsible for the better rennet coagulation properties of milks of the "strong" α s1 -casein group. By manipulating these compositional factors Remeuf et al (1995) considerably improved the rennet coagulation properties of caprine milk containing "weak" α s1 -casein variants.…”

Section: Resultssupporting

confidence: 92%

“…1 IEF protein profiles of caprine milks with different α s1 -casein variants (genotypes are given in parentheses). Lanes 1 and 3: Atypical α s1 -casein "null" milks (00), Lane 2: α s1 -casein Flike milk (F0), Lane 4: Typical α s1 -casein "null" milk (00) and Lane 5: α s1 -casein A-like milk (X0) results (Clark and Sherbon 2000a;Grosclaude et al 1987;Pierre et al 1998b;Pirisi et al 1994;Schmidely et al 2002). In these aforementioned studies the difference in casein content between "weak" and "strong" milks was smaller than the actual difference in their α s1 -casein content (i.e.~3 g per allele L −1 between homozygous A and F milks).…”

Section: Resultsmentioning

confidence: 99%

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Extreme frequencies of the α_s1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Devold

Nordbø

Langsrud

et al. 2010

Dairy Sci. Technol.

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Caprine α s1 -casein polymorphism is one of the key factors which determines important technological properties of milk, such as rennetability and cheese yield. The indigenous Norwegian goat breed is characterized by a remarkably high frequency (>70%) of a "null" variant of α s1 -casein unique to this population. This mutation, referred to as the exon 12 D allele, involves a single base deletion in exon 12 of the α s1 -casein gene. The aim of this study was to provide more detailed information on how α s1 -casein polymorphism affects composition and rennet coagulation properties of milk from Norwegian dairy goats. Class of α s1 -casein significantly affected milk composition; crude protein, casein and pH. The mean casein micelle size was larger in milks containing α s1 -casein "null" variant when compared to "strong" milks; in contrast, the heat-induced changes in micelle size appeared to be least pronounced in this group. Compositional differences between "strong" and "null" milks may explain these differences. α s1 -Casein class had a significant effect on gel strength recorded 30 min after the addition of rennet, with the "strong" milks giving the greatest firmness. However, a considerable fraction of the milk samples in this study were unable to form a strong clot, regardless of the α s1 -casein variant. These results indicate that environmental and compositional factors not considered in this study may be important in the curd formation process.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Extreme frequencies of the α_s1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Devold

Nordbø

Langsrud

et al. 2010

Dairy Sci. Technol.

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“…Goat milk which contains more dry matter, fat and protein coagulates faster and had firmer curd (Clark and Sherbon, 2000). Park and Haenlein (2010) stated that the level of fat in goat milk could vary from 2.4 to 7.8 %.…”

Section: The Quality Of Goat Milk For Cheese Makingmentioning

confidence: 99%

Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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Technology of hard goat cheese and whey production from organic goat's milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat's milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products.

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“…However, the α s1 -cn content of the samples of this group was not medium and experimental masses corresponding to strong variants B3 and B4 were also detected. Variants B3, B4 and E cannot be separated in the RP-HPLC profiles [3,4,9,10,21]. Furthermore, E and B4 have the same amino acid composition but different levels of expression (E is a medium and B4 is a strong variant).…”

Section: α S1 -Caseinmentioning

confidence: 99%

Protein composition and polymorphism in the milk of Skopelos goats

Moatsou

Vamvakaki

Mollé

et al. 2006

Lait

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-Individual milk samples taken from goats of the Skopelos breed of Greece were analyzed by RP-HPLC using as standards the casein fraction of milks of known genotypes. Milk samples with particular characteristics with respect to the casein fraction were further analyzed by IEF and RP-HPLC/ESI-MS. The mean total protein content (36.7 ± 2.6 g·L -1 ) and the mean casein content (29.7 ± 2.3 g·L -1 ) were high. The same was true for the α s1 -cn fraction, which was 21.8% of the total cn fraction, whereas the β-cn percentage of total cn was 43.8%. The respective values for α s2 -cn and κ-cn were 13.7% and 13.8%. These quantitative characteristics were consistent with the predominance of the strong α s1 -cn variants B3, B4 and As/B1. In all samples analyzed by RP-HPLC/ ESI-MS the deleted form differing from the respective complete form by Gln78 was found at different levels of phosphorylation, with the exception of variants F and D/G. The most frequent α s2 -cn variant was by far variant A followed by variants C and F, whereas compositional data implied the existence of a null allele. The detected β-cn forms were variants A and C in similar frequencies. Variant D (formerly B) of κ-cn predominated and the rare variant G was found. Different phosphorylation types of each casein variant and the characteristics of whey proteins were also determined.goat milk protein / casein genotype / phosphorylation / protein quantification / polymorphism Résumé -Polymorphisme des protéines du lait de chèvre de la race Skopelos. Des laits individuels de chèvres de Skopelos (Grèce) ont été analysés par RP-HPLC et les profils protéiques ont été comparés avec ceux issus de lait de chèvres de génotypes connus au locus α s1 . Les échantillons qui présentaient des caractéristiques particulières de leur fraction caséique ont été analysés par IEF et RP-HPLC/ESI-MS. Les teneurs moyennes en protéines totales (36,7 ± 2,6 g·L -1 ), et en caséines (29,7 ± 2,3 g·L -1 ), étaient plus élevées que dans les laits des races hautement sélectionnées. Le pourcentage en α s1 -cn représentait 21,8 % des caséines totales, tandis que celui de la β-cn atteignait 43,8 %. Les pourcentages en α s2 -cn et κ-cn étaient respectivement 13,7 % et 13,8 %. Ces caracté-ristiques quantitatives étaient corrélées avec la prédominance des variants forts B3, B4 et As/B1 de la α s1 -cn. Dans tous les échantillons analysés par RP-HPLC/ESI-MS, la forme déplétée en Gln78 de la α s1 -cn présentait plusieurs niveaux de phosphorylation, à l'exception des variants F et D/G. Le variant le plus abondant de la α s2 -cn était le variant A suivi par les variants C et F. Les variants A et C de la β-cn ont été trouvés en fréquences similaires. Le variant D (antérieurement dénommé B) de la κ-cn était prédominant bien que le variant rare G était aussi trouvé. Plusieurs niveaux de phosphorylation de chacun de ces variants ont été aussi mis en évidence, ainsi que les principales caractéristiques des protéines du sérum.polymorphisme / variant proteique / lait de chèvre / caséine / génotype /...

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Alphas1-casein, milk composition and coagulation properties of goat milk

Cited by 128 publications

References 22 publications

Extreme frequencies of the α_s1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Extreme frequencies of the α_s1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Production of hard goat cheese and goat whey from organic goat’s milk

Protein composition and polymorphism in the milk of Skopelos goats

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Alphas1-casein, milk composition and coagulation properties of goat milk

Cited by 128 publications

References 22 publications

Extreme frequencies of the αs1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Extreme frequencies of the αs1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Production of hard goat cheese and goat whey from organic goat’s milk

Protein composition and polymorphism in the milk of Skopelos goats

Contact Info

Product

Resources

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Extreme frequencies of the α_s1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Extreme frequencies of the α_s1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties