Factors influencing chymosin-induced gelation of milk from individual dairy cows: Major effects of casein micelle size and calcium

Gustavsson, F.; Glantz, Maria; Buitenhuis, Bart; Månsson, Helena Lindmark; Stålhammar, H.; Andrén, Anders; Paulsson, Marie

doi:10.1016/j.idairyj.2014.06.011

Cited by 50 publications

(26 citation statements)

References 36 publications

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“…The overall difference in coagulation properties between the two classes were partly reflected by differences in Ca content, especially by substantial higher amounts of total and colloidal Ca in the milk with good coagulating properties, as well as a numerically higher colloidal P content, which is in line with other studies (Jensen et al 2012;Malacarne et al 2014;Gustavsson et al 2014). It has been found that good and poor coagulating milks generally present either the same level of CN content (Hallén et al 2010;Frederiksen et al 2011b;Bijl et al 2014) or a lower CN level in the poorly coagulating (Jensen et al 2012;Malacarne et al 2014), depending on study, method of assessment of coagulation class, and number of samples.…”

Section: Discussionsupporting

confidence: 89%

“…3 are similar in magnitude to the values reported by Walsh et al (1998) and Glantz et al (2010). It is well reported in the literature that coagulation properties are inversely related to CN micelle size (Glantz et al 2011;Bijl et al 2014;Gustavsson et al 2014). Milks containing κ-CN variant B presented improved coagulation properties due to smaller CN micelles and higher concentration of κ-CN (Walsh et al 1998;Wedholm et al 2006).…”

Section: Discussionsupporting

confidence: 85%

“…Commonly identified risk factors for poor coagulating and non-coagulating milk include low casein (CN) content, especially low ĸ-CN content, ĸ-CN genetic polymorphism, larger CN micelles, and lower Ca content (Tsioulpas et al 2007;Frederiksen et al 2011a;Jensen et al 2012;Gustavsson et al 2014;Malacarne et al 2014), but the underlying reasons are still not completely elucidated. Indeed, there is no report in the literature on how milks with distinct coagulation abilities respond to cold storage.…”

Section: Introductionmentioning

confidence: 99%

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Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production

Maciel

Hammershøj

Frederiksen

et al. 2014

Dairy Sci. & Technol.

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The development of coagulation properties during cold storage of raw milks categorized as good or poorly coagulating is largely unknown. This was studied in the present investigation at individual cow's milk level in addition to elucidating the impact of cheesemaking processing steps on the resulting coagulation properties of silo tank cheesemilk. Rennet coagulation time (RCT), curd firming rate (CFR) and gel firmness (G'max); Ca, P and Mg distribution; pH; and casein micelle size of raw skim milk from individual cows classified as "good" or "poor" in coagulation properties were investigated over 72 h storage at 4°C. For the cheesemilk, the impact of overnight cold storage, thermization and standardization, pasteurization, and acidification to either pH 6.45 or 6.30 on the coagulation properties were studied. After 24 h of cold storage, RCT of both good and poorly coagulating milks was significantly prolonged though recovering somewhat after prolonged storage for good coagulating samples. In contrast, G'max was significantly reduced after 72 h of cold storage for good coagulating milk. Both total and colloidal Ca were higher in good compared with poorly coagulating milk, while mineral distribution and milk pH did not change during storage. For cheesemilk, up to 14 h, cold storage did not impair coagulation properties significantly, which was markedly improved by acidification. The study shows that rheological parameters of good and poorly coagulating milks are impacted differently by the cold storage. Conversely, cheesemilk coagulation properties were not impaired by the studied cheesemaking processing steps and, further, were enhanced by acidification steps.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production

Maciel

Hammershøj

Frederiksen

et al. 2014

Dairy Sci. & Technol.

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“…Robitaille et al (1993) argue that different levels of glycosylation could lead to differences in CN micelle size, which could explain the effect of glycosylation on gel properties. Furthermore, Frederiksen et al (2011a) and Gustavsson et al (2014b) found that milk with smaller CN micelles has shorter gelation times and forms firmer gels than milk with larger CN micelles. As discussed earlier, both the significant QTL on BTA 13 and the QTL on BTA 27 harbor SNP that has been associated with relative (Schopen et al, 2011) and absolute concentration (Gambra et al, 2013) of κ-CN.…”

Section: Major Qtl In Relation To the Casein Clustermentioning

confidence: 99%

“…Within cheese making, the aggregation time and the time it takes before the gel can be cut are important parameters. Rennet-induced gelation differs between milk samples from individual cows because of differences in, among others, the contents of total protein, CN, calcium, and pH of milk (Frederiksen et al, 2011b;Gustavsson et al, 2014b). In addition, it has been observed that milk from some cows coagulates poorly (Ikonen et al, 1999;Gustavsson et al, 2014a); however, the reason for this is not fully understood.…”

Section: Introductionmentioning

confidence: 99%

Bovine chromosomal regions affecting rheological traits in rennet-induced skim milk gels

Gregersen

Gustavsson

Glantz

et al. 2015

Journal of Dairy Science

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Optimizing cheese yield and quality is of central importance to cheese manufacturing. The yield is associated with the time it takes before the gel has an optimal consistency for further processing, and it is well known that gel formation differs between individual milk samples. By identifying genomic regions affecting traits related to rennet-induced gelation, the aim of this study was to identify potential candidate genes affecting these traits. Hence, rennet-induced gelation, including rennet coagulation time, gel strength, and yield stress, was measured in skim milk samples collected from 379 animals of the Swedish Red breed using low-amplitude oscillation measurements. All animals had genotypes for almost 621,000 segregating single nucleotide polymorphisms (SNP), identified using the Bovine HD SNPChip (Illumina Inc., San Diego, CA). The genome was scanned for associations, haplotypes based on SNP sets comprising highly associated SNP were inferred, and the effects of the 2 most common haplotypes within each region were analyzed using mixed models. Even though the number of animals was relatively small, a total of 21 regions were identified, with 4 regions showing association with more than one trait. A major quantitative trait locus for all traits was identified around the casein cluster explaining between 9.3 to 15.2% of the phenotypic variation of the different traits. In addition, 3 other possible candidate genes were identified; that is, UDP-N-acetyl-α-d-galactosamine:polypeptide N-acetylgalactosaminyl-transferase 1 (GALNT1), playing a role in O-glycosylation of κ-casein, and 2 cathepsins, CTSZ and CTSC, possibly involved in proteolysis of milk proteins. We have shown that other genes than the casein genes themselves may be involved in the regulation of gelation traits. However, additional analysis is needed to confirm these results. To our knowledge, this is the first study identifying quantitative trait loci affecting rennet-induced gelation of skim milk through a high-density genome-wide association study.

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Cheese: Rennet-Induced Coagulation of Milk

Gregersen

Lucey

2016

Reference Module in Food Science

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Factors influencing chymosin-induced gelation of milk from individual dairy cows: Major effects of casein micelle size and calcium

Cited by 50 publications

References 36 publications

Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production

Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production

Bovine chromosomal regions affecting rheological traits in rennet-induced skim milk gels

Cheese: Rennet-Induced Coagulation of Milk

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