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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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| Published in: | International dairy journal 2007-07, Vol.17 (7), p.791-799 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c460t-f212d66f5ffdb222809b5ac44843823b2ff95ae2c9dc9b5888b1b5fd8c17bc6c3 |
| container_end_page | 799 |
| container_issue | 7 |
| container_start_page | 791 |
| container_title | International dairy journal |
| container_volume | 17 |
| creator | Hallén, Elin Allmere, Toomas Näslund, Jessica Andrén, Anders Lundén, Anne |
| description | 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. |
| doi_str_mv | 10.1016/j.idairyj.2006.09.011 |
| format | article |
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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.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2006.09.011</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>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</subject><ispartof>International dairy journal, 2007-07, Vol.17 (7), p.791-799</ispartof><rights>2006 Elsevier Ltd</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c460t-f212d66f5ffdb222809b5ac44843823b2ff95ae2c9dc9b5888b1b5fd8c17bc6c3</citedby><cites>FETCH-LOGICAL-c460t-f212d66f5ffdb222809b5ac44843823b2ff95ae2c9dc9b5888b1b5fd8c17bc6c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18661253$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Hallén, Elin</creatorcontrib><creatorcontrib>Allmere, Toomas</creatorcontrib><creatorcontrib>Näslund, Jessica</creatorcontrib><creatorcontrib>Andrén, Anders</creatorcontrib><creatorcontrib>Lundén, Anne</creatorcontrib><title>Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels</title><title>International dairy journal</title><description>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.</description><subject>Biological and medical sciences</subject><subject>Chymosin</subject><subject>Coagulation time</subject><subject>Curd firmness</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gels</subject><subject>genetic polymorphism</subject><subject>milk analysis</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk clotting</subject><subject>milk composition</subject><subject>milk curds</subject><subject>Milk protein polymorphism</subject><subject>milk proteins</subject><subject>rheological properties</subject><subject>Rheology</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkUtLxDAQgIMouK7-BLEXvbVO0iZNTiLiCwQP6sFTSNNkN2vbrElX2H9vli549DQw882DbxA6x1BgwOx6VbhWubBdFQSAFSAKwPgAzTCvRQ64Kg_RDATlORMVO0YnMa4AcA2lmKHPe2uNHjNvs4UZzOh0tvbdtvdhvXSx3-V7131l6-BH44aY-SELS-M7v9juinqZ2OiG3A3tRpt2ohemi6foyKoumrN9nKOPh_v3u6f85fXx-e72JdcVgzG3BJOWMUutbRtCCAfRUKWrilclJ2VDrBVUGaJFq1OFc97ghtqWa1w3mulyjq6muenE742Jo-xd1Kbr1GD8JkosBK8rCgmkE6iDjzEYK9fB9SpsJQa5EylXci9S7kRKEDKJTH2X-wUqatXZoAbt4l8zZwwTWibuYuKs8lItQmI-3gjgEqCuS4pJIm4mIukxP84EGbUzQ9LmQnqCbL3755ZffsaWng</recordid><startdate>20070701</startdate><enddate>20070701</enddate><creator>Hallén, Elin</creator><creator>Allmere, Toomas</creator><creator>Näslund, Jessica</creator><creator>Andrén, Anders</creator><creator>Lundén, Anne</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope></search><sort><creationdate>20070701</creationdate><title>Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels</title><author>Hallén, Elin ; Allmere, Toomas ; Näslund, Jessica ; Andrén, Anders ; Lundén, Anne</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c460t-f212d66f5ffdb222809b5ac44843823b2ff95ae2c9dc9b5888b1b5fd8c17bc6c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Biological and medical sciences</topic><topic>Chymosin</topic><topic>Coagulation time</topic><topic>Curd firmness</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gels</topic><topic>genetic polymorphism</topic><topic>milk analysis</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk clotting</topic><topic>milk composition</topic><topic>milk curds</topic><topic>Milk protein polymorphism</topic><topic>milk proteins</topic><topic>rheological properties</topic><topic>Rheology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hallén, Elin</creatorcontrib><creatorcontrib>Allmere, Toomas</creatorcontrib><creatorcontrib>Näslund, Jessica</creatorcontrib><creatorcontrib>Andrén, Anders</creatorcontrib><creatorcontrib>Lundén, Anne</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hallén, Elin</au><au>Allmere, Toomas</au><au>Näslund, Jessica</au><au>Andrén, Anders</au><au>Lundén, Anne</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels</atitle><jtitle>International dairy journal</jtitle><date>2007-07-01</date><risdate>2007</risdate><volume>17</volume><issue>7</issue><spage>791</spage><epage>799</epage><pages>791-799</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2006.09.011</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0958-6946 |
| ispartof | International dairy journal, 2007-07, Vol.17 (7), p.791-799 |
| issn | 0958-6946 1879-0143 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19987450 |
| source | ScienceDirect Freedom Collection 2022-2024 |
| 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 |
| title | Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels |
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