Composite milk protein phenotypes in relation to composition and cheesemaking properties of milk

Mayer, Hans; Ortner, Martina; Tschager, E.; Ginzinger, W.

doi:10.1016/s0958-6946(97)00019-8

Cited by 41 publications

(25 citation statements)

References 10 publications

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“…The results from this investigation showed the effect of variations in the milk protein composition, from individual cows, on milk clotting properties and yield of model cheeses. Studies on variation in cheese yielding capacity in relation to milk composition from a substantial number of individual milk samples are rare (Ng-Kwai-Hang et al, 1989), whereas studies on cheeses produced from pooled milk samples are more frequent (Mayer et al, 1997;Ikonen et al, 1999b;Auldist et al, 2004). There are also few reports on milk clotting properties recorded on a rheometer (Sbodio et al, 1997) because it has been more common to use a formagraph (Aleandri et al, 1989;Ikonen et al, 1999b;Auldist et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Johnson et al (2001) showed that a firmer curd at cutting resulted in reduced-fat Cheddar cheeses with higher moisture content. However, the milk clotting properties are variable, and factors influencing these properties include the concentrations of total CN and calcium (Storry et al, 1983), pH (Najera et al, 2003), genetic polymorphism of milk proteins (Schaar et al, 1985;Mayer et al, 1997;Ikonen et al, 1999a), stage of lactation (Okigbo et al, 1985c;Ostersen et al, 1997), season (O'Brien et al, 1999), and feeding (Verdier-Metz et al, 1998). Differences in milk clotting properties between different breeds have been previously studied in the United Kingdom (Verdier-Metz et al, 1998), France (Macheboeuf et al, 1993), Italy (Chiofalo et al, 2000), Ireland (Auldist et al, 2002), and New Zealand (Auldist et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

Wedholm

Larsen²,

Lindmark-Månsson³

et al. 2006

Journal of Dairy Science

262

260

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The objective of this study was to evaluate the effect of variations in milk protein composition on milk clotting properties and cheese yield. Milk was collected from 134 dairy cows of Swedish Red and White, Swedish Holstein, and Danish Holstein-Friesian breed at 3 sampling occasions. Concentrations of alphaS1-, beta-, and kappa-casein (CN), alpha-lactalbumin, and beta-lactoglobulin (LG) A and B were determined by reversed phase liquid chromatography. Cows of Swedish breeds were genotyped for genetic variants of beta- and kappa-CN. Model cheeses were produced from individual skimmed milk samples and the milk clotting properties were evaluated. More than 30% of the samples were poorly coagulating or noncoagulating, resulting in weak or no coagulum, respectively. Poorly and noncoagulating samples were associated with a low concentration of kappa-CN and a low proportion of kappa-CN in relation to total CN analyzed. Furthermore, the kappa-CN concentration was higher in milk from cows with the AB genotype than the AA genotype of kappa-CN. The concentrations of alphaS1-, beta-, and kappa-CN and of beta-LG B were found to be significant for the cheese yield, expressed as grams of cheese per one hundred grams of milk. The ratio of CN to total protein analyzed and the beta-LG B concentration positively affected cheese yield, expressed as grams of dry cheese solids per one hundred grams of milk protein, whereas beta-LG A had a negative effect. Cheese-making properties could be improved by selecting milk with high concentrations of alphaS1-, beta-, and kappa-CN, with high kappa-CN in relation to total CN and milk that contains beta-LG B.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

Wedholm

Larsen²,

Lindmark-Månsson³

et al. 2006

Journal of Dairy Science

262

260

View full text Add to dashboard Cite

show abstract

“…Preparation of whole casein and chromatographic conditions were according to the method of Visser, Slangen, & Rollema (1986). Column eluent was monitored at 280 nm using a Waters 484 UV/VIS spectrophotometric detector interfaced with a PC using Waters Maxima 820 software (Mayer, Ortner, Tschager, & Ginzinger (1997b).…”

Section: Anion-exchange High Performance Liquid Chromatography (Hplc)mentioning

confidence: 99%

Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques

Mayer

2005

International Dairy Journal

Self Cite

117

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“…Because of the close linkage of the casein loci on the bovine chromosome VI (Ferretti, Leone, & Sgaramella, 1990;Threadgill & Womack, 1990) the alleles of the different caseins are in linkage disequilibrium. Accordingly, when estimating the effect of milk protein polymorphism on composition and cheese-making properties of milk, and including the k-CN, b-CN and b-LG loci simultaneously in the statistical model, Mayer, Ortner, Tschager, and Ginzinger (1997) found significant two-way and three-way interactions between the loci.…”

Section: Introductionmentioning

confidence: 97%

Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

Hallén

Allmere

Näslund

et al. 2007

International Dairy Journal

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Individual milk samples from 121 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of b-and k-casein and b-lactoglobulin were analysed. Chromatographically pure chymosin was added to skim milk and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 25 min (G 0 25 ) were registered for each sample. The B allele of k-casein was associated with improved coagulating properties of milk, whereas the E allele showed a negative effect on these traits. The b-casein A 2 A 2 genotype was associated with inferior milk coagulation characteristics. Total protein concentration of milk was positively associated with curd firmness, but showed no association with milk coagulation time. r

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Composite milk protein phenotypes in relation to composition and cheesemaking properties of milk

Cited by 41 publications

References 10 publications

Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques

Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

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