Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content

What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products?

“… Bijl et al (2014) ; Dalgleish et al (1989) ; Daniloski et al (2022a) ; Day et al (2015) confirmed that κ-casein possesses the path-terminating function, and thus it can impact the casein micelle size. Both the A and B variants of κ-casein and glycosylation of κ-casein were correlated significantly with average casein micelle size in milks obtained from individual cows; however, κ-casein B was predominately associated with a smaller casein micelle size ( Bijl et al, 2014a ; Ketto et al, 2019 ; Ketto et al, 2017 ; Walsh et al, 1998 ). Differences in the casein micelle size may also be influenced by factors other than β- and κ-casein concentration, specifically their genetic variants and post-translational modifications (phosphorylation and glycosylation of casein molecules).…”

“…A number of years ago, Ketto et al (2017) found that the content of αs 2 -casein was negatively correlated with properties of acid-induced gels. Furthermore, these authors also observed that due to the increased concentration of αs 2 -casein in milk, and its correlation to κ-casein B, was a reason for the poor acid gelation of milk ( Ketto et al, 2019 ).…”

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

“…On the contrary, some studies have shown that regarding the chymosin curd‐formation properties of milk, αS1‐casein BC was better than BB and β‐LG AB was better than AA and BB, whereas κ‐casein AA and BB were indifferent; but for skim milk and its UF‐retentate (6% protein), κ‐casein AA and β‐LG AB were better than the BB variants, whereas αS1‐casein BC and BB were indifferent, although differences within β‐LG and κ‐casein variants were insignificant when individual αS2‐casein content were adjusted (Ketto et al . 2017, 2019). In general, the AA variant of κ‐casein appears to present superior gelation properties and protein retentions in acid‐induced curds compared with its BB counterpart as well as the αS1‐casein and β‐LG variants mentioned above (Ketto et al .…”

“…In general, the AA variant of κ‐casein appears to present superior gelation properties and protein retentions in acid‐induced curds compared with its BB counterpart as well as the αS1‐casein and β‐LG variants mentioned above (Ketto et al . 2019; Kruchinin et al . 2023).…”

Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt

“…However, no study is found, exploring the ultrafiltration (UF) process to develop dromedary yogurt with desirable texture. Ultrafiltration (UF) is a key unit operation in dairy processing as a means of milk proteins concentration for the production of cheese (Krishnankutty Nair & Corredig, 2015) and protein standardisation (Ketto et al, 2019). UF exploit size differences in the milk components to preferentially concentrate proteins, which cannot be achieved by evaporation alone, allowing more flexible control over product composition (Luo et al, 2016).…”