Effect of milk protein haplotypes on the composition and technological properties of Fleckvieh bovine milk

Abstract:

The effects of composite milk protein phenotypes on the composition and coagulation characteristics of bovine milks were studied. Fleckvieh cattle with particular combinations of β-casein (CN) (A1A2, A2A2), κ-CN (AB, BB), and β-lactoglobulin (Lg) (AB, BB) were investigated. αs1-CN BB was common to all animals. Chemical parameters: protein, fat, lactose, total solid content, pH, somatic cells counts and rheological parameters: coagulation time, rate of firming and curd firmness were determined. The interaction between all 3 gene loci (β-CN, κ-CN, β-Lg) was not found to be significant (p<0.05) for the fat and lactose content, pH, coagulation time and curd firmness. However, protein content and rate of firming were affected by the κ-CN genotype (p<0.05). κ-CN BB milk exhibited better rennetability (shorter rate of firming and better curd firmness) than κ-CN AB. Protein content was positively correlated with total solid content and curd firmness while pH was correlated with rennet coagulation time.

Año de publicación:

2001

Keywords:

Fuente:

scopus