Milk Coagulation Properties and Milk Protein Genetic Variants of Three Cattle Breeds/Types in Sri Lanka

Abeykoon, C.D.; Rathnayake, R.M.C.; Johansson, Monika; Silva, G.L.L.P.; Ranadheera, Chaminda Senaka; Lundh, Åse; Vidanarachchi, J. K.

doi:10.1016/j.profoo.2016.02.070

Cited by 20 publications

(23 citation statements)

References 4 publications

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“…According to the results of current study, milk from Friesian cows had lower solids non-fat and lactose. Similar results were obtained by Abeykoon et al (2016) .It is obvious that though lactose content has positive relationship with the dissolve salts. This might be happened in the variability of ash content under present study (Pacheco Contreras et al, 2015).…”

Section: Chemical Composition Of Milksupporting

confidence: 85%

“…Similar results were obtained by Ismail and El-Demerdash (2003), in Kareish cheese. There was a positive engagement between coagulum properties and both milk protein and lactose contents in acid coagulation (Abeykoon et al, 2016).On the other side Baladi cow's milk had the lowest rennet coagulation time followed Aberdeen Angus and Friesian milk. Friesian acid and rennet milk curd noticed an increase in the coagulation time.…”

Section: Rheological Properties Of Milk Curd Coagulation Testsmentioning

confidence: 90%

“…Measurement of syneresis investigated Friesian acid and rennet milk increase the curd syneresis. Abeykoon et al (2016) reported that coagulation time and syneresis in Friesian curd were higher than other cattle in both coagulation processes. Aberdeen Angus acid milk resulted in decreasing the curd syneresis.…”

Section: Rheological Properties Of Milk Curd Coagulation Testsmentioning

confidence: 97%

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Studies on Aberdeen - Angus Milk : Physicochemical Characteristics, Rheological Properties and Microstructure

2017

Zagazig Journal of Agricultural Research

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Aberdeen Angus is a breed of cattle commonly used in beef production in most parts of the world. The present study was conducted to compare the characterstic of Aberdeen-Angus, Friesian and Baladi cow's milk. Total milk samples of Aberdeen Angus, Friesian and Baladi cows were collected, and examined for physicochemical characters, rheological properties and microstructure. The results showed that, high amount of total solids, fat content, pH value, and the calorific value were observed in Baladi cow's milk. Aberdeen Angus milk contain significantly less fat content, while, Friesian milk was lower in lactose , solid non-fat content , specific gravity and higher in freezing point as compared with other milk types under study. The protein and ash contents were similar for all milk types. On the other side, there were significant differences between mineral contents of different milk types. All samples of three milk types, in this study, were characterized by a significantly high concentration of iron compared with other studies and recommended standards. Syneresis, and wheying off values in Aberdeen-Angus and Baladi cow's milk curd were considerably (P<0.05) low, but water holding capacity was high .However, Friesian milk curd showed the lowest water holding capacity and the highest in syneresis, and wheying off. The microstructure of Aberdeen-Angus milk curd showed much thicker chains of casein network and a highly compact structure with no/few pores, which play a role in the formation of the curd structure. Finally, Aberdeen-Angus milk could be a particularly promising in the manufacture of good-quality dairy milk.

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Section: Chemical Composition Of Milksupporting

confidence: 85%

Section: Rheological Properties Of Milk Curd Coagulation Testsmentioning

confidence: 90%

Section: Rheological Properties Of Milk Curd Coagulation Testsmentioning

confidence: 97%

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Studies on Aberdeen - Angus Milk : Physicochemical Characteristics, Rheological Properties and Microstructure

2017

Zagazig Journal of Agricultural Research

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“…However, the differentially originated proteins and their prospective peptides may have altered properties due to the difference in their origin [33]. Differences in the genetic configuration of cattle breeds affect milk yield, composition, proteins and further affect their implications on human health [1,8,36]. Further, it has been reported that different genetic variants of Lf have differed functional properties [25].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Milk Colostrum Derived Lactoferrin of Sahiwal (Bos indicus) and Karan Fries (Cross-Bred) Cows for Its Anti-Cancerous Potential

Sharma

Shandilya

Sodhi

et al. 2019

IJMS

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Lactoferrin (Lf) is an iron-binding glycoprotein protein known to have immune-modulatory role and recently, its anticancerous effect against different cancer cell types was emphasized. In the present investigation, a comparative evaluation of anticancer potential of colostrum-derived lactoferrin from Indian native zebu cow (Sahiwal, SAC), crossbred (Karan Fries, KFC) and commercially available (C-Lf) lactoferrin from exotic cow using cellular models was made. A protocol was standardized successfully to purify Lf protein from colostrum of both breeds using HPLC and purity was confirmed by LC–MS. A standardized dose of 750 µg/mL Lf was used to treat two cell types MDA-MB-231 and MCF-7 with Lf from three different sources; SAC-Lf, KFC-Lf and C-Lf for 48 h and 72 h. Different cellular parameters including cytotoxicity, viability, apoptosis and cell proliferation were determined. Comparatively, Lf from commercial source (C-Lf) had maximum effect in both cell types followed by SAC-Lf and KFC-Lf. Further, transcriptional changes in genes associated with apoptosis (Bax and Bcl-2), tumor progression (p53, p21, CD44 and NF-κβ) and survival (survivin) were evaluated in Lf treatment. The overall results strongly emphasized to the fact that Lf purified from cow colostrum has the capacity to inhibit the in vitro growth of cancerous cell lines albeit to a varied extent.

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“…The қ-casein (қ-CN) and β-casein B (β-CN B) are associated with positive effects on micelles stability and curd reactivity resulting in a shorter clotting time thus producing a more consistent curd (MARIANI et al, 2002), and the titratable acidity is involved in the aggregation rate of casein micelles, in curd reactivity and in the syneresis rate (FORMAGGIONI et al, 2001). So, the determination of the MCP is extremely important, since raw milk from cows, buffalo, sheep or goats (of Beux et al the same or different breeds) has different coagulation capacities (ABEYKOON et al, 2016), that is, the milk composition is not the same. This ability can be determined using mechanical devices like Reomether, Coagulometer, Lactodynamograph and more recently optical devices such as the Optigraphs (NearInfrared and Mid-Infrared).…”

Section: Several Factors Have Influenced On Milk Coagulationmentioning

confidence: 99%

Milk coagulation properties and methods of detection

et al. 2017

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One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.

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Milk Coagulation Properties and Milk Protein Genetic Variants of Three Cattle Breeds/Types in Sri Lanka

Cited by 20 publications

References 4 publications

Studies on Aberdeen - Angus Milk : Physicochemical Characteristics, Rheological Properties and Microstructure

Studies on Aberdeen - Angus Milk : Physicochemical Characteristics, Rheological Properties and Microstructure

Evaluation of Milk Colostrum Derived Lactoferrin of Sahiwal (Bos indicus) and Karan Fries (Cross-Bred) Cows for Its Anti-Cancerous Potential

Milk coagulation properties and methods of detection

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