Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

Individual milk samples from 121 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of β- and κ-casein and β-lactoglobulin were analysed. Chromatographically pure chymosin was added to skim milk and rheological properties of the gels were measured using...

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Bibliographic Details
Published in:International dairy journal 2007-07, Vol.17 (7), p.791-799
Main Authors: Hallén, Elin, Allmere, Toomas, Näslund, Jessica, Andrén, Anders, Lundén, Anne
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chymosin
Coagulation time
Curd firmness
Food industries
Fundamental and applied biological sciences. Psychology
gels
genetic polymorphism
milk analysis
Milk and cheese industries. Ice creams
milk clotting
milk composition
milk curds
Milk protein polymorphism
milk proteins
rheological properties
Rheology
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Summary:Individual milk samples from 121 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of β- and κ-casein and β-lactoglobulin were analysed. Chromatographically pure chymosin was added to skim milk and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 25 min (G′ 25) were registered for each sample. The B allele of κ-casein was associated with improved coagulating properties of milk, whereas the E allele showed a negative effect on these traits. The β-casein A 2A 2 genotype was associated with inferior milk coagulation characteristics. Total protein concentration of milk was positively associated with curd firmness, but showed no association with milk coagulation time.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2006.09.011