Home About Browse Search
Svenska


Coagulation properties of milk

association with milk protein composition and genetic polymorphism

Hallén, Elin (2008). Coagulation properties of milk. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2008:75
ISBN 978-91-86195-08-3
[Doctoral thesis]

[img]
Preview
PDF
556kB

Abstract

Concentrations of the different proteins in milk are important for the outcome of the coagulation processes which yield our dairy products, whereas total milk protein content is a poor indicator of coagulation properties of milk. In order to design the milk protein composition to meet dairy processing requirements, selection for genetic variants of milk proteins have been proposed. This work aimed to study genetic milk protein polymorphism and its association with the detailed milk protein composition, and effects on milk coagulation. Both chymosin-induced (cheese) and acid-induced (fermented milk products) coagulation was considered. An association of the κ-casein B allele with improved chymosin-induced milk coagulation properties, and a corresponding unfavourable effect of the E allele, was found, probably an effect of the κ-casein concentration. In a cheese-making model it was shown that concentration of κ-casein in milk was important during the initial stages of cheese making, and also to reduce casein losses into whey. After pressing of the curd, a high ratio of casein to total protein and total casein content of milk were important for casein retention in curd and fresh curd yield. Increased casein retention in curd was also associated with the β-lactoglobulin BB genotype, possibly due to the association of this genotype with higher proportion of casein to total protein. A low κ-casein concentration in milk was associated with an increased risk of non-coagulation, a phenomenon that has recently been highlighted. The concentration of β-lactoglobulin in milk showed a positive influence on curd firmness in acid-induced gels. As the AA and AB genotypes of β-lactoglobulin were associated with increased β-lactoglobulin concentration in milk, milk from cows carrying these genotypes resulted in firmer acid gels compared to BB. There was an effect of b-lactoglobulin genotype also at equal β-lactoglobulin concentrations, possibly due to an improved structure of acid gels of milk from β-lactoglobulin BB cows.

Authors/Creators:Hallén, Elin
Title:Coagulation properties of milk
Subtitle:association with milk protein composition and genetic polymorphism
Year of publishing :2008
Volume:2008:75
Number of Pages:64
Papers/manuscripts:
NumberReferences
ALLI. Hallén, E., Wedholm, A., Andrén, A. & Lundén, A. (2008). Effect of β-casein, κ-casein and β-lactoglobulin genotypes on concentration of milk protein variants. Journal of Animal Breeding and Genetics 125(2), 119-129. II. Hallén, E., Allmere, T., Näslund, J., Andrén, A. & Lundén, A. (2007). Effect of genetic milk protein polymorphism on rheology of chymosin-induced milk gels. International Dairy Journal 17(7), 791-799. III. Hallén, E., Lundén, A., Allmere, T. & Andrén, A. Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk (submitted). IV. Hallén, E., Lundén A., Westerlind, M. & Andrén, A. Composition of poorly and non-coagulating milk and effect of calcium addition (submitted). V. Hallén, E., Allmere, T., Lundén, A. & Andrén, A. Effect of genetic milk protein polymorphism on rheology of acid-induced milk gels. International Dairy Journal (accepted).
Place of Publication:Uppsala
ISBN for printed version:978-91-86195-08-3
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agrovoc terms:cow milk, milk protein, coagulation, rheological properties, chymosin, beta lactoglobulin, casein, proximate composition, genetic polymorphism
Keywords:milk proteins, genetic polymorphism, milk coagulation, rheological properties, chymosin, acid gel, curd, casein retention, κ-casein, β-lactoglobulin
URN:NBN:urn:nbn:se:slu:epsilon-2613
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-2613
ID Code:1879
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Elin Hallén
Deposited On:14 Nov 2008 00:00
Metadata Last Modified:02 Dec 2014 10:14

Repository Staff Only: item control page