Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk

Leitner, Gabriel; Krifucks, O.; Merin, Uzi; Lavi, Y.; Silanikove, Nissim

doi:10.1016/j.idairyj.2005.10.020

Cited by 124 publications

(161 citation statements)

References 40 publications

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“…In contrast, negative correlations were found with each of the bacterial group with the strongest in E. coli-infected quarters. The results of this study reinforce the findings that bacterial infection in general and certain bacteria species in particular are the major causes of impaired coagulation properties of milk from infected glands, either of the gland or the cow level (Leigh and Lincoln, 1997;Leitner et al, 2006;Merin et al, 2008). Of the bacteria species, E. coli and Strep.…”

Section: Resultssupporting

confidence: 86%

“…The differences in cheese yield in relation to bacterial infection were demonstrated before (Leitner et al, 2006;Merin et al, 2008) and the deleterious effect of the different bacteria was further highlighted in this study. It is assumed that parts of the effects noted in these studies are strongly related to the milk-clotting parameters as influenced by the different infecting bacteria.…”

Section: Resultssupporting

confidence: 51%

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Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications

Leitner

Merin

Lemberskiy-Kuzin³

et al. 2012

Animal

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The economical profitability of the dairy industry is based on the quality of the bulk milk collected in the farms, therefore it was based on the herd level rather than on the individual animals at real time. Udder infection and stage of lactation are directly related to the quality of milk produced on the herd level. However, improvement of milk quality requires testing each animal's milk separately and continuously. Recently, it was postulated that online equipment can estimate milk quality according to its clotting parameters, and thus result in better economical return for cheese making. This study further investigated the potential application of the AfiLab TM equipment to provide real-time analysis of milk-clotting parameters for cheese manufacture and cheese yield on quarter (1018) and individual cow (277) levels. Days in milk, lactose, log SCC and udder infection were found to have a significant effect on curd firmness and cheese properties and yield. The results clearly indicate that: (a) the parameter Afi-CF determined with the AfiLab TM is suitable for assessing milk quality for its clotting parameters, a value which is not provided by merely measuring fat and protein content on the gland and the cow levels; (b) bacterial type is the single major cause of reduced milk quality, with variations depending on the bacterial species; and (c) early and late lactation also had negative effects on milk-clotting parameters. Cheese made from the various milk samples that were determined by the Afilab TM to be of higher quality for cheese making resulted in higher yield and better texture, which were related mainly to the bacterial species and stage of lactation.

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 51%

Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications

Leitner

Merin

Lemberskiy-Kuzin³

et al. 2012

Animal

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“…These results indicate that proteases from bacterial origin predominantly affect κ-casein, while ß-casein and α s-casein were less susceptible to bacterial proteases. These findings are supported by previous studies by McPhee and Griffiths (2002); Datta and Deeth (2003); Kahina et al (2005); Leitner et al (2006) and Isabelle et al (2008) who reported that κ-caseins were preferential substrates for bacterial proteases, and that β-and α s-caseins were hydrolysed to a lesser extent. Sorhaug and Stepaniak (1997) reported that proteases from different species and strains of Pseudomonas differ in their substrate specificities toward milk proteins.…”

Section: Proteolysis Of Uht Milk With Added Pseudomonas Proteinase Ansupporting

confidence: 88%

Effect of Plasmin, Milk Somatic Cells and Psychrotrophic Bacteria on Casein Fractions of Ultra High Temperature Treated Milk

Hachana¹,

Kraïem²,

Paape³

2010

FSTR

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The present study examined the enzymes responsible for proteolysis of casein in milk. Reversed-phase HPLC was used to differentiate the peptide products, of each proteinase, soluble in 12% trichloroacetic acid and in pH 4.6 milk filtrates. Peptides produced by bacterial proteinase were less hydrophobic and eluted early in the RP-HPLC chromatogram, while peptides produced by plasmin and somatic cell proteinase were more hydrophobic and eluted later. β-caseins were preferential substrates for plasmin, whereas α s-and κ-caseins were hydrolysed to a lesser extent. Proteases from bacterial origin predominantly affected κ-casein, while ß-casein and α s-casein were less susceptible. Somatic cell proteinase degraded mainly β-casein, followed by α s-casein and κ-casein. When milk was contaminated by bacterial proteinases, chromatograms of the TCA 12% filtrate showed early peaks, while the pH 4.6 filtrate showed early and late peaks when proteolysis was caused by either plasmin, somatic cell proteinase or bacterial proteinase.

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“…In a comparative study of casein hydrolysis and its effect on clotting parameters in milk from cows that were sub-clinically infected with four major udder pathogens (Staphylococcus aureus, Escherichia coli, Streptococcus dysgalactiae and Staphylococcus chromogenes), Leitner et al (2006) found that milk from infected glands possessed inferior clotting parameters. Since TRL2 is known to protect casein against hydrolysis by bacterial enzymes, the association of TLR2 with a better milk clotting aptitude could reflect increased protection of caseins by the A variant of TLR2.…”

Section: Association Analysis With Traditional Mcpsmentioning

confidence: 99%

Genetic variation and effects of candidate-gene polymorphisms on coagulation properties, curd firmness modeling and acidity in milk from Brown Swiss cows

Cecchinato

Chessa

Ribeca

et al. 2015

Animal

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The aims of this study were to estimate the genetic variation of traditional milk coagulation properties (MCPs), milk acidity, curd firmness (CF) modeled on time t (CF t ; comprising: RCT eq , rennet coagulation time estimated from the equation; CF P , the asymptotic potential curd firmness; k CF , the curd firming instant rate constant; and k SR , the syneresis instant rate constant) and maximum CF traits (MCF; comprising CF max , the maximum CF value; and t max , the time of attainment). Furthermore, we investigated 96 single nucleotide polymorphisms (SNPs) from 54 candidate genes, testing their associations with the above-listed traits. Milk and blood samples were collected from 1271 cows (each sampled once) from 85 herds. Genotyping was performed using a custom Illumina VeraCode GoldenGate approach. A Bayesian linear animal model (including the effects of herd, days in milk, parity and additive polygenic effects) was used to estimate the genetic parameters of the studied traits. The same model with the addition of the SNP genotype effect was used for our association analysis. The heritability estimates of CF t and the MCF traits (RCT eq = 0.258; k CF = 0.230; CF max = 0.191; t max = 0.278) were similar to those obtained using traditional MCPs (0.187 to 0.267), except for the lower estimates for CF P (0.064) and k SR (0.077). A total of 13 of the 51 tested SNPs had relevant additive effects on at least one trait. We observed associations between MCPs and SNPs in the genes encoding ATP-binding cassette sub-family G member 2 (ABCG2), chemokine ligand 2 (CCL2), growth hormone 1 (GH1), prolactin (PRL) and toll-like receptor 2 (TLR2). Whereas, CF t and the MCF traits were associated with polymorphisms in the α-s1-casein (CSN1S1), β-casein (CSN2), GH1, oxidized low-density lipoprotein receptor 1 (OLR1), phospholipase C β1 (PLCB1), PRL and signal transducer and activator of transcription 5A (STAT5A) genes.Keywords: milk coagulation properties, milk acidity, heritability, candidate gene, dairy cow ImplicationsOur analysis of 51 single nucleotide polymorphisms revealed that 13 were significantly associated with one or more of the tested milk traits, which included the traditional milk coagulation properties, curd firmness (CF) modeled on time t (CF t ), maximum CF (MCF) and acidity. These results suggest that such loci could be useful in gene-assisted selection programs aimed at improving milk technological traits in Brown Swiss cattle.

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Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk

Cited by 124 publications

References 40 publications

Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications

Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications

Effect of Plasmin, Milk Somatic Cells and Psychrotrophic Bacteria on Casein Fractions of Ultra High Temperature Treated Milk

Genetic variation and effects of candidate-gene polymorphisms on coagulation properties, curd firmness modeling and acidity in milk from Brown Swiss cows

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