The influence of kappa-casein and beta-lactoglobulin genotypes on milk coagulation properties in Latvia dairy breed

Petrovska, S.; Jonkus, D.; Zagorska, Jeļena; Ciproviča, I.

doi:10.22616/rrd.23.2017.052

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…An assessment was performed of heat stability of milk expressed as the thermal coagulation time at a temperature of 140°C in an oil bath (TewesBis, Barczewo, Poland) [Kruk et al, 1979], and the rennet coagulation time [Petrovska et al, 2017], using Chy-Max preparation (Chr. Hansen, Hørsholm, Denmark).…”

Section: Colloidal Stability Of Milkmentioning

confidence: 99%

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

Ambroziak¹,

Kiełczewska²,

Mickiewicz³

et al. 2019

Pol. J. Food Nutr. Sci.

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(K. Kiełczewska) branes (microfi ltration) or the use of pulsed electric fi eld, ultrasounds, pressurisation, and high pressure homogenisation [Butz & Tauscher 2002; Datta & Deeth, 2003; Devlieghere et al., 2004]. The prerequisite for using the emerging technologies in the food production is their actions, which do not impair the nutritional value or organoleptic properties of food, and improve its shelf-life by limiting the development or by eliminating microorganisms. They have a potential to provide fresh-like products with the prolonged shelf-life and desired rheological characteristics, sensory properties, and nutritional value. Moreover, emerging technologies are potential methods for the fractionation of milk compounds [Kumar et al., 2013] and for the production of novel functional dairy products as whey-based drinks [Pereira et al., 2015], whey protein-based emulsions [Yan et al., 2017], fermented dairy beverages [Masson et al., 2011], and functional food supplements containing heat-sensitive components of milk [Aguayo et al., 2017]. High pressure homogenisation (HPH) is a process carried out under dynamic pressure ranging from 100 to 400 MPa. When the process is carried out in a narrow pres

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Section: Colloidal Stability Of Milkmentioning

confidence: 99%

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

Ambroziak¹,

Kiełczewska²,

Mickiewicz³

et al. 2019

Pol. J. Food Nutr. Sci.

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“…Relationships between milk protein polymorphism, production traits, composition of milk and milk manufacturing properties and effect of the different proteins loci on quantitative traits have been studied and described in several studies (Michalcova et al 2007, Petrovska et al 2017. There are 12 alleles identified of beta-lactoglobulin, but the A and B alleles are the most prominent (Tetens et al 2014, Jebin et al 2016.…”

Section: Resultsmentioning

confidence: 99%

“…Studies have found that BB genotype determines 3% more amount of casein, than AA genotype, so the BB genotype cows with the same volume of milk can produce about 2% more cheese. For these reasons, milk from cows with BB genotype is more desirable in cheese production (Ganai et al 2012, Petrovska et al 2017.…”

mentioning

confidence: 99%

Genetic diversity of milk protein beta-lactoglobulin and association with production traits genomic values among Holstein cattle

MORKÛNIENË¹,

MICEIKIENË

KERZIENË³

et al. 2018

Indian J of Anim Sci

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The aim of the study was to evaluate the prevalence of beta-lactoglobulin genotypes in Lithuanian Holstein dairy cattle population and to identify possible synergies between the different genotypes of beta-lactoglobulin and genomically predicted values for milk production traits. DNA samples were collected from Holstein cattle (147) and bovine beta-lactoglobulin gene polymorphism study was performed by PCR-RFLP method. A allele was identified with frequency 0.456, B allele, which can be used to carry out selection to improve milk processing properties, was found with 0.544 frequency. Three genotypes, viz. AA, AB, BB at different frequencies were identified. The biggest influence on the milk processing properties having BB genotype was found in 27.3% of the cows. Beta-lactoglobulin AA genotype cows had higher average genomic values for milk yield, while BB genotype cows had higher average genomic values for milk protein percentage, the differences have found statistically significant. Dispersion analysis showed that beta-lactoglobulin genotype influences 8.4% of milk amount genetic variation, 1.2% of milk protein amount genetic variation and 20.6% of milk protein percent genetic variation. Lithuanian Holstein cows population had higher average genomic prediction values for milk yield, milk protein amount and milk percentage than average genomic values of Igenity reference animal group. The existence of the most important genotype BB of beta-lactoglobulin for milk manufacturing properties, in studied population increases the possibility of selecting cows according to milk protein polymorphism, and could be economically important selection criteria for dairy herds designated for industrial milk production.

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“…Similarly, Foksha et al (2022) clearly described the problematic relationships between exterior traits and milk yield in Jersey cattle. Furthermore, in Latvia, Petrovska et al (2017) studied and described the relationship between milk yield and somatic cell count (as dependent variables) and udder exterior parameters (as independent variables) in local dairy breeds. The authors of the latter study pointed, in particular, to a strong correlation between milk production and the udder attachment and height of the udder attachment.…”

Section: Introductionmentioning

confidence: 99%

The effect of exterior traits on milk production and calving ease in Czech Fleckvieh cows in first parity

Kopec,

Filipčík,

Dřízhalová

et al. 2024

Arch. Anim. Breed.

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Abstract. The aim of this study was to analyze the influence of exterior traits on milk production and also on the calving ease in first parity for dual-purpose (milk and meat) cows of Simmental origin. The analysis used 7987 purebred Czech Fleckvieh cows. The impact of the measured features of the frame and the linear type traits of the udder and muscularity were evaluated. The influence of height at the sacrum and body depth on milk yield has been demonstrated. A productivity increase of 27.62 kg of milk can be anticipated for every 1 cm increase in the height at the sacrum, and a productivity increase of 19.78 kg of milk can be expected for every 1 cm increase in body depth. The length of the fore and rear udders, the angle of udder attachment, and the depth of the udders all had a statistically significant impact on milk yield. In the case of calving ease, only the influence of muscularity was proven. The likelihood of difficult calving was 0.18 in cows with weak muscularity. The findings demonstrate that the exterior score is significant not only as a collection of fitness and longevity traits but also as a factor in milk yield.

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The influence of kappa-casein and beta-lactoglobulin genotypes on milk coagulation properties in Latvia dairy breed

Cited by 6 publications

References 11 publications

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

Genetic diversity of milk protein beta-lactoglobulin and association with production traits genomic values among Holstein cattle

The effect of exterior traits on milk production and calving ease in Czech Fleckvieh cows in first parity

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