Seasonal Changes in Protein Composition of Whey from Commercial Manufacture of Caprine and Ovine Specialty Cheeses

Casper, Jeff; Wendorff, W.L.; Thomas, D. J.

doi:10.3168/jds.s0022-0302(98)75876-x

Cited by 58 publications

(32 citation statements)

References 14 publications

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“…Ewe whey contained significantly more β-Lg than did goat whey. These relationships were consistent with previous reports (Law, 1995;Pintado and Malcata, 1996;Casper et al, 1998;Pintado et al, 1999;Moatsou et al, 2005).…”

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminsupporting

confidence: 82%

“…The changes in concentration of individual whey proteins as well as in total whey protein content during the lactation period have not been sufficiently described yet. Seasonal variations were observed by Law and Brown (1994) in goat milk and by Casper et al (1998) in individual ewe whey protein from Manchego-type cheese and goat whey from Cheddar-type cheese but there was no significant change in whey from Chevre cheese. According to Casper et al (1998) relative amounts of α-La decreased only with a slight drift among the obtained values throughout the season, but β-Lg rose in the middle phase of lactation and then gradually decreased toward the end of lactation in ewe whey from Manchego-type cheese while relative amounts of α-La fluently decreased and those of β-Lg increased in acid whey goat protein from Cheddar-type cheese.…”

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminmentioning

confidence: 95%

“…Seasonal variations were observed by Law and Brown (1994) in goat milk and by Casper et al (1998) in individual ewe whey protein from Manchego-type cheese and goat whey from Cheddar-type cheese but there was no significant change in whey from Chevre cheese. According to Casper et al (1998) relative amounts of α-La decreased only with a slight drift among the obtained values throughout the season, but β-Lg rose in the middle phase of lactation and then gradually decreased toward the end of lactation in ewe whey from Manchego-type cheese while relative amounts of α-La fluently decreased and those of β-Lg increased in acid whey goat protein from Cheddar-type cheese. Pintado and Malcata (1996) reported similar trends in goat whey proteins and identified a decrease in total whey protein as the animals changed the stored feed diet for pasture in the middle of lactation.…”

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminmentioning

confidence: 95%

“…The β-Lg/α-La ratio depends on the type of breed, and differences in the β-Lg/α-La ratios could be related to different functional properties of the individual wheys (Moatsou et al, 2005). However, limited studies on the distribution of individual proteins in ewe and goat whey and the lactational variance have been published (Pintado and Malcata, 1996;Fellippe and Law, 1997;Casper et al, 1998).…”

mentioning

confidence: 99%

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Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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ABSTRACT:This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8 ± 2.61% in goat milk and 17.4 ± 2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.

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Section: Concentrations Of β-Lactoglobulin and α-Lactabuminsupporting

confidence: 82%

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminmentioning

confidence: 95%

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminmentioning

confidence: 95%

mentioning

confidence: 99%

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Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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“…This showed an increase in the content of the solids being held in the clot. Sheep whey generally has 10%-15% more solids than cow and goat whey [26].…”

mentioning

confidence: 99%

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

Derar¹,

Zubeir²

2016

JFSE

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This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel's milk was mixed with sheep's milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature (37-40 °C). The study revealed that fortifying camel's milk with sheep's milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep's milk to camel's milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep's milk to camel's milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel's milk and sheep's milk revealed yield of 10.66% and 23.53%, respectively. There were significant (P < 0.001) differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel's milk after addition of 75% and 50% sheep's milk were the most acceptable compared to other cheeses. Hence sheep's milk could be added to camel's milk for improvement of cheese properties.

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Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

Moatsou

Park²

2006

Handbook of Milk of Non‐Bovine Mammals

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Seasonal Changes in Protein Composition of Whey from Commercial Manufacture of Caprine and Ovine Specialty Cheeses

Cited by 58 publications

References 14 publications

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

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