Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

Nájera, Ana Isabel; Renobales, Mertxe de; Barrón, Luis Javier R.

doi:10.1016/s0308-8146(02)00270-4

Cited by 113 publications

(111 citation statements)

References 32 publications

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“…From the results (Figure 6), it can be deduced that there was a parallel relationship existed between the enzyme concentration and MCA. There was a change in the coagulation parameters with the concentration of enzyme (Najera et al 2003). The time of clotting decreased as the concentration of enzyme increased; these results agree with those reported by other authors (Hashem, 1999 andNajera et al 2003).…”

Section: Effect Of Enzyme Concentrationsupporting

confidence: 92%

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Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

Ahmed

Helmy

2012

Braz. J. Chem. Eng.

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Section: Effect Of Enzyme Concentrationsupporting

confidence: 92%

“…Milk coagulation is strongly dependent on the temperature (Najera et al 2003). It has been observed that the temperature of the milk affects protein aggregation rate to a large extent and increased temperature increases the rate of gel firming (McMahon et al 1984).…”

Section: Effect Of Incubation Temperature On Mcementioning

confidence: 99%

Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

Ahmed

Helmy

2012

Braz. J. Chem. Eng.

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“…SCS was not phenotypically related to MCP, neither in the present study nor in the literature. On the contrary, in the aforementioned papers milk pH showed moderate phenotypic correlations with MCP, with values often higher than 0.30 as absolute value, indicating that milk characterized by high pH has worse renneting ability (Okigbo et al, 1985;Ná jera et al, 2003). The same relationship was not found in the present work, which reported phenotypic correlation very close to zero between MCP and pH.…”

Section: Discussioncontrasting

confidence: 56%

“…Improvement of these traits can be achieved through selection for correlated traits such as milk protein content and composition (Bonfatti et al, 2011;Jensen et al, 2012), milk acidity (Ló pez et al, 1998; -E-mail: martino.cassandro@unipd.it Ná jera et al, 2003) and somatic cell count (SCC; Politis and Ng-Kwai-Hang, 1988;Klei et al, 1998). Moreover, genetic variants at the protein loci have been demonstrated to exert an effect on MCP (Kü barsepp et al, 2005;Comin et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits

Tiezzi

Pretto

Marchi

et al. 2013

Animal

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The aim of this study was to estimate (co)variance components for milk coagulation properties (MCP) predicted by mid-infrared spectroscopy (MIRS) during routine milk recording, and to assess their relationships with yield and quality traits. A total of 63 470 milk samples from Holstein-Friesian cows were analyzed for MCP, pH and quality characteristics using MIRS. Casein to protein and protein to fat ratios were calculated from information obtained by MIRS. Records were collected across 1 year on 16 089 cows in 345 herds. The model used for genetic analysis included fixed effects of parity and stage of lactation, and random effects of herd-test-day, cow permanent environmental, animal additive genetic and residual. (Co)variance components were assessed in a Bayesian framework using the Gibbs Sampler. Estimates of heritabilities were consistent with those reported in the literature, being moderate for MCP (0.210 and 0.238 for rennet coagulation time (RCT) and curd firmness (a 30 ), respectively), milk contents (0.213 to 0.333) and pH (0.262), and low for somatic cell score (0.093) and yield traits (0.098 to 0.130). Repeatabilities were 0.391 and 0.434 for RCT and a 30 , respectively, and genetic correlations were generally low, with estimates greater than 0.30 (in absolute value) only for a 30 with fat, protein and casein contents. Overall, results suggest that genetic evaluation for MCP predicted by MIRS is feasible at population level, and several repeated measures per cow during a lactation are required to estimate reliable breeding values for coagulation traits.Keywords: heritability, genetic correlation, mid-infrared spectroscopy, milk coagulation property, Holstein-Friesian dairy cow ImplicationsThis paper aimed at assessing parameters which will be useful to estimate the genetic merit of dairy cattle for milk coagulation properties (MCP) predicted by mid-infrared spectroscopy (MIRS) during routine data recording. Estimates of heritability and genetic correlation indicate that selection for coagulation ability is feasible without altering results for milk quality traits. Selection for MCP can be helped, but not substituted, by selection for fat, protein and casein percentages. Repeated measures per cow are needed but MIRS seems to be suitable for genetic purposes.

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“…Both these effects are well documented, as stated in the introduction. Milk acidification prior to renneting is known to enhance chymosin activity, as well as the release of colloidal calcium into soluble form, decrease in repulsive electrostatic interaction between micelles, and subsequent destabilisation of micelles and increased gel firming [14,20,22,32,34].…”

Section: Rennet Coagulation Properties Of Milk Heat-treated At Alkalimentioning

confidence: 99%

Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk

Ménard

Camier

Guyomarc’H

2005

Lait

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-Reconstituted skim milk was heated at 90 °C for 30 s at pH values ranging from 6.6 to 8.1, stored overnight at 5 °C then renneted at pH values ranging from 6.2 to 6.6. The heat-induced disimprovement of the rennet coagulation properties of the milk (longer rennet coagulation time and lower gel firmness) were partially reduced as heat-treatment pH increased, except at pH 6.6. These properties were related to the increased heat-induced dissociation of micellar κ-casein and subsequent formation of serum, rather than micelle-bound, heat-induced whey protein/κ-casein aggregates. It was postulated that such distribution of the denatured whey protein and κ-casein slightly reduced the detrimental effects of heating on the enzymatic coagulation, as well as helped earlier destabilisation of the micelles. These results are discussed with respect to the amplitude of the effect of the heat-treatment pH, as well as the side effects of alkalinisation and heat treatment on casein dissociation.whey protein / heat treatment / rennet coagulation / pHRésumé -Effets d'un traitement thermique à pH alcalin sur l'aptitude du lait écrémé à la coagulation présure. Du lait écrémé reconstitué est traité thermiquement à 90 °C pendant 30 s à des pH variant de 6,6 à 8,1, stocké à 5 °C pendant une nuit puis emprésuré à des pH variant de 6,2 à 6,6. La perte d'aptitude à la coagulation présure des laits chauffés (temps de coagulation plus long et moindre fermeté) a été réduite pour des pH de traitement thermique croissants, sauf à pH 6,6. Ces propriétés ont été mises en relation avec un taux de dissociation accru de la caséine κ quand le pH de traitement thermique augmente, et donc une proportion accrue d'agrégats thermo-induits de protéines sériques dénaturées et de caséine κ dans la phase soluble du lait. Il est postulé que cette distribution en protéines réduit légèrement les effets rédhibitoires du traitement thermique sur la coagulation enzymatique, et accélère la déstabilisation des micelles de caséines. Ces résultats sont discutés relativement à l'amplitude de l'effet du pH de traitement thermique ainsi qu'à la dissociation alcaline ou thermo-induite des autres caséines.protéine sérique / traitement thermique / coagulation présure / pH

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Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

Cited by 113 publications

References 32 publications

Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits

Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk

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