Relation Between αS1-Casein Content and Coagulation Properties of Milk from Swedish Dairy Goats

Johansson, Monika; Högberg, Madeleine; Andrén, Anders

doi:10.2174/1874256401509010001

Cited by 13 publications

(10 citation statements)

References 8 publications

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“…A contrary to the previous finding, significant effect of the genotype of alpha S1 casein on milk composition is obtained. The close relationship of AA genotype with higher content of protein and fat is in agreement with many previous studies (Avondo et al, 2009, Szatankoova et al, 2007Felícitas-Vaskez et al, 2012;Johansson et al, 2015). The higher protein content in goat milk which is influenced by polymorphism in alpha S1 casein gene resulting in higher cheese yield.…”

Section: Effect Of Alpha S1-casein Genotype On the Milk Traitssupporting

confidence: 90%

Effects of the Alpha S1-Casein Genotype on Milk Yield and Milk Composition of Balkan Goat in Montenegro

Marković¹,

Marković²,

Trivunović³

et al. 2018

AgricultForest

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The objective of this study was to investigate genetic polymorphism of the alpha S1 casein gene and its association with milk production parameters (milk yield and milk composition) of indigenous Balkan goat breed reared in Montenegro. Two genetic variants (A and F) and three genotypes AA, AF and FF of alpha S1-casein have been identified. The analysis showed a prevalence of strong A allele (0.626) compared to the weak F allele (0.374), while the frequencies of genotypes were 0.398, 0.456 and 0.146 respectively. The effect of genotype of alpha S1 casein on the total milk yield, length of lactation and daily milk yield was not significant (p>0.05), while it is significantly influenced to the milk composition parameters. Goats with AA genotype of alpha S1 casein had significantly higher (p<0.001) average content of protein (3.54%) than AF and FF genotype (3.40% and 3.33%). The same genotypes order were for fat content and solid non-fat content (AA>AF>FF) with significant differences (p<0.05) of AA genotype in comparison to AF and FF. Genetic characterization of the alpha S1-casein gene contributes to the knowledge of the genetic structure of Balkan goat breed in Montenegro. These results could be important for establishing of the concept of conservation and sustainable use of this indigenous goat breed, as well as for selection scheme and breeding program.

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Section: Effect Of Alpha S1-casein Genotype On the Milk Traitssupporting

confidence: 90%

Effects of the Alpha S1-Casein Genotype on Milk Yield and Milk Composition of Balkan Goat in Montenegro

Marković¹,

Marković²,

Trivunović³

et al. 2018

AgricultForest

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show abstract

“…The rheometer was equipped with a cup and bob geometry (25 and 28 mm in diameter, height 40 mm), and a Peltier element for temperature control. The method used was as previously described by Johansson, Högberg, and Andrén (). In brief, calf rennet (75/25 chymosin/bovine pepsin, 180 IMCU, obtained from Kemikalia, Skurup, Sweden) was added to the skimmed milk at a concentration of 0.18 IMCU/mL.…”

Section: Methodsmentioning

confidence: 99%

Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk

Priyashantha

Lundh

Höjer

et al. 2019

Journal of Texture Studies

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Interactive effects of casein micelle size and milk calcium and citrate content on rennet‐induced coagulation were investigated. Milk samples containing small (SM) and large (LM) micelles, obtained from individual Holstein cows, were modified by addition of calcium and/or citrate and milk coagulation properties were evaluated in a full factorial design. The results showed that LM milk had a higher relative proportion of casein, coagulated faster, and resulted in a stronger gel than SM milk. Addition of calcium slightly decreased casein micelle size, while addition of citrate slightly increased micelle size. Calcium addition resulted in a shorter coagulation time and the strongest gels, while citrate addition increased the coagulation time and resulted in the weakest gels. Addition of calcium and citrate in combination resulted in intermediate coagulation properties. The interactive effect of micelle size and citrate was significant for gel strength. Microstructural differences between the milk gels were consistent with the rheological properties, for example, the micrographs revealed that a more homogeneous network was formed when calcium was added, resulting in a stronger gel. A more inhomogeneous network structure was formed when citrate was added, resulting in a weaker gel. Thus, variations in casein micelle size and in calcium and citrate content influence rennet‐induced coagulation in bovine milk. The calcium and citrate contents in Swedish milk have changed over time, whereby calcium content has increased and citrate content has decreased. In practical cheese making, calcium is added to cheese milk, most likely altering the role of inherent citrate and possibly influencing casein micelle size. The observed interaction effect between casein micelle size and citrate in this study, suggests that larger micelles with moderate citrate level will result in firmer gels, whereas a higher citrate content reduced gel strength more in case of large than SM. Since firmer gels are likely to retain more protein and fat than less firmer gels, this interaction effect could have implications in practical cheese production.

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“…Rennet-induced coagulation properties of skim milk samples were evaluated using a Bohlin CVOR-150-900 rheometer (Malvern Instruments Nordic AB) according to the method described by Johansson et al (2015). In brief, calf rennet (75/25 chymosin/bovine pepsin, 180 international milk clotting units (IMCU), Kemikalia) was added to the skim milk at a concentration of 0.18 IMCU/mL.…”

Section: Rennet-induced Gelationmentioning

confidence: 99%

Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system

Priyashantha

Lundh

Höjer

et al. 2021

Journal of Dairy Science

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Relation Between αS1-Casein Content and Coagulation Properties of Milk from Swedish Dairy Goats

Cited by 13 publications

References 8 publications

Effects of the Alpha S1-Casein Genotype on Milk Yield and Milk Composition of Balkan Goat in Montenegro

Effects of the Alpha S1-Casein Genotype on Milk Yield and Milk Composition of Balkan Goat in Montenegro

Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk

Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system

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