Influence de trois haplotypes des caséines α<sub>sl</sub>, β et Κ fréquents en race bovine Normande sur la composition du lait et l'aptitude à la fabrication fromagère

Nuyts-Petit, V.; Delacroix-Buchet, Agnès; Vassal, L.

doi:10.1051/lait:1997545

Cited by 11 publications

(8 citation statements)

References 25 publications

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“…The coefficient ascribed to KCN in equation (a), is also negative and has the higher value. This result agrees weil with the data already obtained on cow milk: KCN content of individual milks was reported to be inversely related to micelle size [12,17]. The coefficient relating to KCN, -20.4, seems valid for milks others than goat milk.…”

Section: Polynomial Regressionssupporting

confidence: 92%

“…Many investigations have been done on cow milk to determine the relation between micelle size and casein composition. KeN content was found to be in inverse relation to mean micelle size, in cow milks from various breeds [17] and in cow milks containing different KeN variants [12]. In addition, the KCN proportion in artificial micelles made from bovine caseins was found related to micelle size in the same way [23].…”

Section: Introductionmentioning

confidence: 99%

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Casein micelle size in relation with casein composition and α_s1, α_s2, β and Κ casein contents in goat milk

Aimar

Michel

Graët

et al. 1998

Lait

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The relationship between micelle size and casein micelle composition was studied on 21 individual goat milks from animais homozygous for as1casein variants A, B 2 , C, E, F and O. A large variation in milk composition was obtained, as a sl secretion levels varied from 7.2 g-kg"! in A milks to none in 0 milks. Mean micelle size (MMS), determined by photon correlation spectroscopy, varied between samples from 192 nm to 287 nm. This was explained by the different aspects of the histograms of casein distribution according to the size, determined from transmission electron microscopy data, which showed a maximum either in the low diameter range (20-130 nm) or in the large diameter region (130-260 nm), or even intermediary figures with a bimodal distribution. The caseins, as1CN, a s2 CN,~CN and KCN were determined in milks from nitrogen malter determinations (N x 6.38) and RP-HPLC analysis of casein. Polynomial relations were calculated between micelle size and milk composition al parameters. MMS was correlated on one side to the as1CN and KCN levels in milks (g-kg'") and, on the other side, to the proportions of as1CN %, a s2 CN % and~CN % in total casein. These polynomial relations allowed the prediction of the mean micelle size in milks from the casein levels, with aiS % accuracy. Monofactorial correlations also showed a significant effect of as1CN (r = -0.77), but not any of KCN. Mineral composition of milks was determined, calcium by atomic absorption spectrophotometry and phosphorus, by a colorimetrie method. Goat milks were characterized by a constant colloidal inorganic P level (12.4 (SO = 1.7) mmol-kg "). In contrast, colloidal Ca (Cac), SerineP and total colloidal P (Pc) were correlated to the total casein content. The ratio CaclPc was the most constant parameter in goat milks, amounting 1.22 (SO = 0.05), presumably characterizing an unique mode of association of caseins in milk. No significant correlation was obtained between the colloidal Ca and P levels in milks and the size of micelles. © InralElsevier, Paris.goat milk 1 casein 1 micelle size 1 a sJ caseinl colloidal calcium and phosphorus Résumé -Taille des micelles du lait de chèvre en relation avec la composition de la caséine et les teneurs en caséines a sJ ' a s2 '~et K dans le lait. La relation entre la taille des micelles de caséine et la composition de la fraction caséine des laits a été étudiée sur 21 laits individuels provenant de * Correspondence and reprints.

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Section: Polynomial Regressionssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Casein micelle size in relation with casein composition and α_s1, α_s2, β and Κ casein contents in goat milk

Aimar

Michel

Graët

et al. 1998

Lait

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“…The smaller casein micelle diameter gives a denser and firmer casein network [89,108], which improves fat retention in the coagulum. Such was the case with the association of variant B of β and κ-casein in the Normande cattle breed [35,91] or with the variant A of α s1 -casein, compared with defective variants, in goats [107] or with the variant C of α s1 -casein in sheeps' milk [101]. The example of variant C of β-casein in the Tarentaise cattle breed is a good illustration of the mechanisms that can be at the origin of the texture differences noted.…”

Section: Proteins and Fat Modificationsmentioning

confidence: 93%

“…During experimental microfabrications of washed-curd cheeses (Saint-Paulintype) using individual milk samples selected on the basis of genotype, filiation and lactation stage as well as chemical composition (identical fat/protein ratio), associating variants B of κ and β-caseins resulted in a much greater increase in cheese yield than could be achieved with each variant taken separately. The BBB curd microstructure was tighter than that of curds BA 2 A and CA 2 B, primary proteolysis was more extended for the BA 2 A cheeses (P < 0.01) and after ripening, the BBB cheeses were firmer, less elastic and more brittle than the other ones [90,91]. In another study, 42 Holstein, Montbéliarde and Tarentaise cows were distributed into two groups according to the genetic variants of β and κ-caseins.…”

Section: Effect Of Genetic Variantsmentioning

confidence: 99%

Relationships between ruminant management and sensory characteristics of cheeses: a review

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

154

120

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-This review summarises the last 10 years' knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow's breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses issued from milk differing by the genetic variant of β-casein (in dairy cows) or α s1 -casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sensory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory properties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by comparison with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. Conversely, major differences in sensory characteristics were observed between cheeses made with milk produced by cows fed winter diets (based on hay and grass silage) or turned to pasture in the spring. Several recent experiments showed a significant effect of grass' botanical composition on cheese texture and flavour. Those effects are due to the presence in milk of specific molecules or structures directly induced by feeding (carotenes and terpenes) or produced by the animals (plasmin, fatty acids and casein micellar structures) according to their genetic or physiological characteristics or under the effect of specific diets. Milk / cheese / sensory characteristic / feeding / genetic characteristicRésumé -Effets des facteurs de production sur les caractéristiques sensorielles des fromages : une revue. Cette revue fait le point sur les connaissances acquises au cours des 10 dernières années sur les relations entre les facteurs de conduite des animaux (génétiques, physiologiques et alimentaires) et la qualité sensorielle des fromages. Chez la vache, avec des fabrications au lait entier, la race peut modifier les caractéristiques de texture des fromages. Cet effet est lié essentiellement aux différen-ces de composition chimique des laits et donc de gras/sec des fromages. Au sein d'une même race, des différences importantes de texture et de goût ont été observées en fonction des variants généti-ques de la caséine β (espèce bovine) et surtout α s1 (espèce caprine). Le stade physiologique n'a un effet marqué sur la couleur, la texture et le goût qu'en tout début ou en toute fin de lactation. En revanche, les mammites ont un effet négatif important sur les caractéristiques sensorielles des fromages. L'utilisation d'ensilage de maïs conduit toujours à des fromages plus blancs, et parfois à des différences de flaveur. Lorsqu'elle est correctement réalisée, la conservation de l'herbe sous forme * Corresponding author:...

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“…Within the CSN3 locus, for CSN1S1 variant BB and CSN2 variant A 2 A 2 , BB-A 2 A 2 -AA milk showed the worst MCP values (P < 0.05). The best coagulation characteristics of CSN3 BB milk compared with CSN3 AA milk were demonstrated by Nuyts-Petit et al (1997) in Normande cows and by Walsh et al (1998a) in Irish Holstein cows; this was due to the lower loss of casein and fat of CSN3 BB milk during cheesemaking (Hartung and Gernand, 1997;Pabst, 1998;Walsh et al, 1998b). Mariani and Summer (1999) and Mariani et al (2002) also reported that CSN3 BB milk is characterized by a higher CSN3 content and by smaller casein micelles.…”

Section: Milk Clotting Propertiesmentioning

confidence: 99%

The influence of casein haplotype on quality, coagulation, and yield traits of milk from Italian Holstein cows

Perna

Intaglietta

Gambacorta

et al. 2016

Journal of Dairy Science

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The aim of this work was to investigate the effect of casein haplotype (CSN1S1, CSN2, and CSN3) on quality, coagulation, and yield traits of milk from Italian Holstein cows. The casein haplotype was determined by isoelectric focusing; milk clotting properties were determined by using a mechanical lacto-dynamographic instrument; and the yields of pressed and pasta filata cheeses were expressed as kilograms of cheese per 100kg of milk processed. Statistical analysis showed a significant effect of the casein haplotype. In particular, BB-A(1)A(1)-AA milk showed the highest fat content (4.01g/100g), whereas BB-A(2)A(2)-BB milk had a higher protein content, the best coagulation characteristics, and the highest yields in pressed and pasta filata cheeses, and, consequently, better ability to retain fat and protein in the curd. The results of this study suggest that knowledge of milk protein polymorphisms not only allows the production of milk with specific qualitative and quantitative characteristics, but it could also be used as a specific marker within a breed to identify milk suitable for cheesemaking, which confers an economical advantage for dairy producers.

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Influence de trois haplotypes des caséines α_sl, β et Κ fréquents en race bovine Normande sur la composition du lait et l'aptitude à la fabrication fromagère

Cited by 11 publications

References 25 publications

Casein micelle size in relation with casein composition and α_s1, α_s2, β and Κ casein contents in goat milk

Casein micelle size in relation with casein composition and α_s1, α_s2, β and Κ casein contents in goat milk

Relationships between ruminant management and sensory characteristics of cheeses: a review

The influence of casein haplotype on quality, coagulation, and yield traits of milk from Italian Holstein cows

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Influence de trois haplotypes des caséines αsl, β et Κ fréquents en race bovine Normande sur la composition du lait et l'aptitude à la fabrication fromagère

Cited by 11 publications

References 25 publications

Casein micelle size in relation with casein composition and αs1, αs2, β and Κ casein contents in goat milk

Casein micelle size in relation with casein composition and αs1, αs2, β and Κ casein contents in goat milk

Relationships between ruminant management and sensory characteristics of cheeses: a review

The influence of casein haplotype on quality, coagulation, and yield traits of milk from Italian Holstein cows

Contact Info

Product

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Influence de trois haplotypes des caséines α_sl, β et Κ fréquents en race bovine Normande sur la composition du lait et l'aptitude à la fabrication fromagère

Casein micelle size in relation with casein composition and α_s1, α_s2, β and Κ casein contents in goat milk

Casein micelle size in relation with casein composition and α_s1, α_s2, β and Κ casein contents in goat milk