Occurrence of genetic polymorphism at the αs1-casein locus in Mediterranean water buffalo milk

Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

“…There was slightly more a s2 -casein in buffalo milk than cows' milk ( Table 5) and B (Fig. 2) accounting for 46% and 54%, respectively, of total a s1 -casein, in agreement with Chianese et al (2009). The b-casein variant A2 is found in all types of bovine animals, including all Western, African and Indian cattle and water buffalo.…”

A comprehensive review on the composition and properties of buffalo milk

“…This may explain the higher sensitivity of buffalo α s -CN to Ca ++ in comparison to that of cow milk (Abd El-Salam 1975). Generally, buffalo α s1 -CN showed reduced phosphorylation in comparison to α s1 -CN of other ruminants (Ferranti et al 1998;Chianese et al 2009;D'Ambrosio et al 2008). Buffalo α s1 -CN has long been regarded as monomorphic, but a new genetic variant Ig immunoglobulins, BSA blood serum albumin, β-LG β-lactoglobulin, α-LA α-lactalbumin has been discovered in the Italian buffaloes ).…”

The occurrence of genetic polymorphism and related non‐allelic proteins increases the compositional complexity of goat α(s1)‐CN

“…Casein samples from individual and reference milks (20 g/L) were dissolved in a 9 M urea solution, containing 2‐mercaptoethanol (1 mL/L). PAGE at pH 8.6 was carried out with a vertical electrophoretic apparatus (Protean II, Bio‐Rad) at 200 V and 6°C for 7 h according to the procedure described by Chianese et al . Staining was performed with CBB R‐250.…”