Bovine beta casein polymorphism and environmental sustainability of cheese production: The case of Grana Padano PDO and mozzarella cheese

Gislon, G.; Bava, L.; Bisutti, Vittoria; Brasca, Milena; Tamburini, A.

doi:10.1016/j.spc.2022.10.017

Cited by 6 publications

(3 citation statements)

References 50 publications

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“…Formula (1), used in this study to calculate cheese yield, does not take into account other factors, such as the initial composition of milk, so a full comparison of the results with literature data is not possible. However, the results obtained in this study differ from the data reported by scientists [25], cheeses made from milk -A1A1 and A2A2 showed a similar yield and a higher yield than from A1A2.…”

Section: Discussion Of Results Of Determining the Dependence Of The C...contrasting

confidence: 99%

Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content

Ladyka,

Bolgova,

Synenko

et al. 2023

EEJET

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Cheese production is a complex process that is influenced by many factors: protein:fat ratio, acidity, and type of rennet. An option for improving the profitability of the cheese industry is the genetic selection of dairy cows to produce milk with good rennet protein coagulation. The object of the study is the technology of cheeses made from milk from cows with different β-casein genotypes (А1А1, А1А2, А2А2). The subject of the study is the physical-chemical parameters of milk from cows with different genotypes for β-casein; yield of cheese from this milk and its quality indicators. Samples of Gouda cheese were produced according to traditional technology. The research established that the quality indicators of milk samples are typical for fresh cow's milk. The content of fat, protein, and dry matter in the milk of cows with the β-casein genotype A2A2 were slightly higher compared to A1A1 and A1A2. The study of the quality indicators of the cheese samples showed that the type of β-casein did not affect the organoleptic properties of the cheese. However, according to the content of the main chemical components, cheeses made from A1A2 milk had a higher content of dry matter and protein (61,6 % and 19,2 % on average, respectively) and a lower fat content (37.2 %). The amino acid profile of cheese from milk of cows with β-casein A1A2 and A2A2 genotypes showed a higher total content of amino acids – 14.89 mg/g and 13.84 mg/g, respectively. Calculations of cheese yield showed that cheese yield from milk of cows with β-casein genotype A1A2 was higher (mean value 13.1 %) than with A1A1 and A2A2. The obtained results are of practical importance, as it is possible to take into account how changes in the β-casein genotype in milk can affect the yield of cheese, and therefore, the profitability of production

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Section: Discussion Of Results Of Determining the Dependence Of The C...contrasting

confidence: 99%

Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content

Ladyka,

Bolgova,

Synenko

et al. 2023

EEJET

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“…Ripoli et al (2011), evaluate the genetic diversity of cattle and demonstrate that the grouping of breeds can be the result of their history, selection process, or both at the same time, mainly related to the effect of selection for marbling (RIPOLI et al, 2011). Gislon et al (2023) investigate the possible effect on the environmental sustainability of cheese production, related to bovine casein polymorphism. Then performing a Life Cycle Assessment (LCA), considering Grana Padano and mozzarella cheese, made with milk or casein and using dry matter allocation methods for cheese and co-products.…”

Section: Work Related To the Genetic Engineering Of Herdsmentioning

confidence: 99%

“…Therefore, considering only the technological properties useful for cheese making, the selection of casein milk may not be so convenient. Finally, the normalization and weighting results allow identifying the most impactful categories and thus can help decision makers when prioritizing efforts to reduce the environmental impact of (GISLON et al, 2023) cheese.…”

Section: Work Related To the Genetic Engineering Of Herdsmentioning

confidence: 99%

Blockchain for logistic and supply chain for animal protein and genetic improvement: a systematic literature review

Silva¹

2023

Revista Científica Multidisciplinar Núcleo do Conhecimento

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Context: the emergence of TB (Blockchain Technology), interesting gains for the economy, helping companies, governments and customers with integration and reliability of information without intermediaries. Objective: Through a systematic literature review analyzing the use of applied TB in the areas of logistics and Supply Chain (SC) to first verify the benefits of using applied TB, as well as the study of the main areas of TB use, classifying in articles from searched databases which are the main relevant areas for the application of TB due to the number of articles found and the quality of the studies generated. Second, analysis of the impacts of this technology on the corporate environment, generating solutions that help in the operational part and in the resolution of communication with partners. Third, how can TB help companies to have a sustainable SC without natural impacts, food contamination problems and where everyone in SC has a healthy business without interference from agents that do not add value to the production chain. Fourth, to analyze how TB can help in the process of genetic improvement from animal protein SCs. Challenges: Challenges posed to global TB and SCs. Method: the systematic literature review (SLR) among articles from 2017 to 2020. Result: the results of the systematic literature review indicate that some of the main benefits are the traceability and reliability generated by the use of TB in logistics and CS, among the impacts raised 62% were classified as positive and aggregators for the use of TB in SCs, when it comes to having efficient socio-environmental SCs, TB can maximize the transparency of manufacturing processes and agricultural production without the use of harmful toxins and genetic improvement. Perspectives: what is expected from the use of TB in supply chains and integration with other 4.0 technologies.

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Casein polymorphisms and implications in cheesemaking

Ricardo,

Alvarez,

Cruz

et al. 2024

Casein

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Bovine beta casein polymorphism and environmental sustainability of cheese production: The case of Grana Padano PDO and mozzarella cheese

Cited by 6 publications

References 50 publications

Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content

Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content

Blockchain for logistic and supply chain for animal protein and genetic improvement: a systematic literature review

Casein polymorphisms and implications in cheesemaking

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