Influence de la teneur en caséine $\beta$ sur les caractéristiques physico-chimiques et l'aptitude à la coagulation enzymatique du lait de chèvre

Remeuf, Florent; Ricordeau, G.; Brignon, Ghislaine; Grosclaude, F.

doi:10.1051/lait:2001160

Cited by 7 publications

(1 citation statement)

References 24 publications

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“…Comparative analysis of coagulation properties of goat milk containing or not containing β-CN for the effect of a null allele at CSN2 evidenced that RCT of β-CN-lacking milk was 3 times longer than that of normal milk (Chianese et al, 1993). However, in a recent investigation (Remeuf et al, 2001), the association of increased β-CN content with favorable BMCP was not confirmed because of the tight linkage between the null allele at CSN2 and the high-type allele at CSN1S1.…”

Section: Content Of α S1 -Cnmentioning

confidence: 91%

Protein composition affects variation in coagulation properties of buffalo milk

Bonfatti¹,

Gervaso²,

Rostellato³

et al. 2013

Journal of Dairy Science

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The aim of this study was to investigate the effects exerted by the content of casein and whey protein fractions on variation of pH, rennet-coagulation time (RCT), curd-firming time (K20), and curd firmness of Mediterranean buffalo individual milk. Measures of milk protein composition and assessment of genotypes at CSN1S1 and CSN3 were obtained by reversed-phase HPLC analysis of 621 individual milk samples. Increased content of αS1-casein (CN) was associated with delayed coagulation onset and increased K20, whereas average pH, RCT, and K20 decreased when β-CN content increased. Milk with low κ-CN content exhibited low pH and RCT relative to milk with high content of κ-CN. Increased content of glycosylated κ-CN was associated with unfavorable effects on RCT. Effects of milk protein composition on curd firmness were less important than those on pH, RCT, and K20. Likely, this occurred as a consequence of the very short RCT of buffalo milk, which guaranteed a complete strengthening of the curd even in the restricted 31 min time of analysis of coagulation properties and for samples initially showing soft curds. Effects of CSN1S1-CSN3 genotypes on coagulation properties were not to be entirely ascribed to existing variation in milk protein composition associated with polymorphisms at CSN1S1 and CSN3 genes. Although the role of detailed milk protein composition in variation of cheese yield needs to be further investigated, findings of this study suggest that modification of the relative content of specific CN fractions can relevantly influence the behavior of buffalo milk during processing.

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Section: Content Of α S1 -Cnmentioning

confidence: 91%