Hostname: page-component-cd9895bd7-q99xh Total loading time: 0 Render date: 2024-12-26T07:49:07.889Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of genetic variants of κ-casein and β-lactoglobulin on cheesemaking

Published online by Cambridge University Press:  01 June 2009

Johan Schaar ,
Bo Hansson  and
Hans-Erik Pettersson
Johan Schaar
Affiliation:
Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
Bo Hansson
Affiliation:
Swedish Dairies Association, Box 205, S-201 22, Malmö, Sweden
Hans-Erik Pettersson
Affiliation:
Swedish Dairies Association, Box 205, S-201 22, Malmö, Sweden
Get access Rights & Permissions [Opens in a new window]

Summary

The effects of κ-casein and β-lactoglobulin (β-lg) genetic variants on cheesemaking were examined in two laboratory scale experiments. Variants of κ-casein had highly significant (P < 0·001) effects on milk citrate content (A > B) and rennet clotting time (A > B). When curds were cut at constant firmness there were only minor effects of κ-casein variants on milk component recoveries and cheese yield and composition. A tendency to higher fat recoveries from milks containing κ-casein B was reflected in significantly (P < 0·05) higher fat contents in cheese after 3·5 months of ripening. Genetic variants of βlg had highly significant (P < 0·001) effects on casein number (B > AB > A) and protein recoveries (B > AB > A) and significant (P < 0·05) effects on yield of cheese dry matter (B > AB > A). Green (unripened) cheeses made from the different milks also differed in fat, protein and moisture contents, probably in part due to differences in fat/casein ratios of the cheesemilks. The compositional differences were reflected in differences in the extent of proteolysis during ripening (A > AB > B). In the experiment with β-lg genetic variants the effect of time of cold storage of the cheesemilk was also investigated. No differences were found in milk composition and component recoveries or cheese yield, composition and quality when milks were cold-stored for 24, 48 or 120 h before cheesemaking.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 3 , August 1985 , pp. 429 - 437
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aschaffenburg, R. & Drewby, J. 1955 Occurrence of different beta-lactoglobulins in cow's milk. Nature 176 218–219CrossRefGoogle ScholarPubMed
Aschaffenburg, R. & Drbwry, J. 1957 Genetica of the β-lactoglobulins of cow's milk. Nature 180 376–378CrossRefGoogle Scholar
Graham, E. R. B., McLean, D. M. & Zviedrans, P. 1984 The effect of milk protein genotypes on the cheesemaking properties of milk and on the yield of cheese. Proceedings of the 4th Conference of the Australian Association of Animal Breeding and Genetics, Adelaide pp. 136–137Google Scholar
Hargrove, G. L., Kiddy, C. A., Young, C. W., Hunter, A. G., Trimberger, G. W. & Mather, R. E. 1980 Genetic polymorphisms of blood and milk and reproduction in Holstein cattle. Journal of Dairy Science 63 1154–1166CrossRefGoogle ScholarPubMed
Joost, K. & Svbn-Nilsson, E. 1981 [Conversion factors and yield of Swedish cheeses.] Svenska Mejeriernas Riksförening Meddelande no. 96Google Scholar
McLean, D. M., Graham, E. R. B., Ponzoni, R. W. & McKenzie, H. A. 1984 Effects of milk protein genetic variants on milk yield and composition. Journal of Dairy Research 51 531–546CrossRefGoogle ScholarPubMed
Mariani, P., Losi, G., Russo, V., Castaonetti, G. B., Grazia, L., Morini, D. & Fossa, E. 1976 [Caseification testa made with milk characterized by variants A and B of κ-casein in the production of Parmigiano-Reggitino cheese.] Scienza e Tecnica Lattiero-casearia 27 208–227Google Scholar
Makiani, P., Losi, O., Morini, D. & Castaqnbtti, G. B. 1979 [Citric acid content in the milk of cows with different genotypes in the κ-casein locus.] Scienza e Tecnica Lattiero-casearia 30 375–384Google Scholar
Morini, D., Losi, G., Castaonbtti, G. B. & Makiani, P. 1979 [Properties of ripened cheese in cheesemaking experiments with milk characterized by κ-casein variants A and B.] Scienza e Tecnica Lattiero-casearia 30 243–262Google Scholar
Morini, D., Castagnetti, G. B., Chiavari, C., Grazia, L., Losi, G., Davoli, R. & Bosi, P. 1982 [Caseification tests carried out with milk characterized by variants A and B of β-lactoglobulin in the production of Parmigiano-Reggiano cheese.] Scienza e Tecnica Ixittiero-casearia 33 475–492Google Scholar
Ng-Kwai-Hang, K. F., Hayes, J. F., Moxley, J. E. & Monardes, H. G. 1984 Association of genetic variants of casein and milk serum proteins with milk, fat, and protein production by dairy cattle. Journal of Dairy Science 67 835–840CrossRefGoogle ScholarPubMed
Schaar, J. 1984 Effects of κ-casein genetic variants and lactation number on the renneting properties of individual milks. Journal of Dairy Research 51 397–406CrossRefGoogle Scholar
Swaisgood, H. E. 1982 Chemistry of milk protein. In Developments in Dairy Chemistry – 1. Proteins. pp. 1–59 (Ed. Fox, P. F.) London: Applied Science Publishers LtdGoogle Scholar