Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing

Morgan, François; Jacquet, Franck; Micault, S; Bonnin, V.; Jaubert, A.

doi:10.1016/s0958-6946(00)00015-7

Cited by 23 publications

(17 citation statements)

References 17 publications

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“…It can be seen that the calcium content had a negative impact on the heat stability of milk. This agreed with Morgan et al (2000) who reported that heat-stable milk samples were characterized by a lower soluble calcium concentration. Calcium content and the state of balance of ionized calcium, colloidal calcium and calcium binding with protein were also shown to be of vital importance for the stability of milk.…”

Section: Resultssupporting

confidence: 92%

“…It has also been reported that thermal processes can change the mineral equilibrium of milk, especially calcium and phosphate. Above all, heating processes such as ultra-heat treatment (UHT) can cause the modification of proteins so that whey proteins will coagulate with casein proteins and complex compounds will be formed between casein and lactose by the Maillard reaction, leading to organoleptic changes in the milk (Chen, et al, 2012;Morgan et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Comparative study on the heat stability of goat milk and cow milk

Wang

Yingguo

Wang

2015

IJAR

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We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stability. The heat stability of milk increased as the sucrose concentration increased from 10% to 30%, then decreased as it rose above 30%. Compared with cow milk, goat milk is less stable to heat treatments being affected by pH, heating temperature, and the addition of calcium chloride, disodium EDTA, disodium hydrogen phosphate, and sucrose. After adding sodium citrate, the heat stability of goat milk was better than that of cow milk, with ANOVA results indicating a statistically significant difference.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Comparative study on the heat stability of goat milk and cow milk

Wang

Yingguo

Wang

2015

IJAR

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“…It has been reported that the heat stability of caprine milk is lower than that of bovine milk (Morgan, Jacquet, Micault, Bonnin, & Jaubert, 2000). The degree of denaturation is dependent on several factors as heating temperature, time, pH, ionic strength and the concentration of soluble calcium and phosphate.…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes

Almaas

Cases

Devold

et al. 2006

International Dairy Journal

132

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“…The total protein content, 36.7 ± 2.6 g·L -1 , and the casein content, 29.7 ± 2.3 g·L -1 , were higher than those of international highly selected breeds [33,34,46] and similar to those of the milk from indigenous Greek goats [1,45]. The same was true for the α s1 -cn, which was 21.8% of the total cn fraction, compared with the 8-17% reported for highly selected breeds.…”

Section: Resultsmentioning

confidence: 71%

Protein composition and polymorphism in the milk of Skopelos goats

Moatsou

Vamvakaki

Mollé

et al. 2006

Lait

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-Individual milk samples taken from goats of the Skopelos breed of Greece were analyzed by RP-HPLC using as standards the casein fraction of milks of known genotypes. Milk samples with particular characteristics with respect to the casein fraction were further analyzed by IEF and RP-HPLC/ESI-MS. The mean total protein content (36.7 ± 2.6 g·L -1 ) and the mean casein content (29.7 ± 2.3 g·L -1 ) were high. The same was true for the α s1 -cn fraction, which was 21.8% of the total cn fraction, whereas the β-cn percentage of total cn was 43.8%. The respective values for α s2 -cn and κ-cn were 13.7% and 13.8%. These quantitative characteristics were consistent with the predominance of the strong α s1 -cn variants B3, B4 and As/B1. In all samples analyzed by RP-HPLC/ ESI-MS the deleted form differing from the respective complete form by Gln78 was found at different levels of phosphorylation, with the exception of variants F and D/G. The most frequent α s2 -cn variant was by far variant A followed by variants C and F, whereas compositional data implied the existence of a null allele. The detected β-cn forms were variants A and C in similar frequencies. Variant D (formerly B) of κ-cn predominated and the rare variant G was found. Different phosphorylation types of each casein variant and the characteristics of whey proteins were also determined.goat milk protein / casein genotype / phosphorylation / protein quantification / polymorphism Résumé -Polymorphisme des protéines du lait de chèvre de la race Skopelos. Des laits individuels de chèvres de Skopelos (Grèce) ont été analysés par RP-HPLC et les profils protéiques ont été comparés avec ceux issus de lait de chèvres de génotypes connus au locus α s1 . Les échantillons qui présentaient des caractéristiques particulières de leur fraction caséique ont été analysés par IEF et RP-HPLC/ESI-MS. Les teneurs moyennes en protéines totales (36,7 ± 2,6 g·L -1 ), et en caséines (29,7 ± 2,3 g·L -1 ), étaient plus élevées que dans les laits des races hautement sélectionnées. Le pourcentage en α s1 -cn représentait 21,8 % des caséines totales, tandis que celui de la β-cn atteignait 43,8 %. Les pourcentages en α s2 -cn et κ-cn étaient respectivement 13,7 % et 13,8 %. Ces caracté-ristiques quantitatives étaient corrélées avec la prédominance des variants forts B3, B4 et As/B1 de la α s1 -cn. Dans tous les échantillons analysés par RP-HPLC/ESI-MS, la forme déplétée en Gln78 de la α s1 -cn présentait plusieurs niveaux de phosphorylation, à l'exception des variants F et D/G. Le variant le plus abondant de la α s2 -cn était le variant A suivi par les variants C et F. Les variants A et C de la β-cn ont été trouvés en fréquences similaires. Le variant D (antérieurement dénommé B) de la κ-cn était prédominant bien que le variant rare G était aussi trouvé. Plusieurs niveaux de phosphorylation de chacun de ces variants ont été aussi mis en évidence, ainsi que les principales caractéristiques des protéines du sérum.polymorphisme / variant proteique / lait de chèvre / caséine / génotype /...

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Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing

Cited by 23 publications

References 17 publications

Comparative study on the heat stability of goat milk and cow milk

Comparative study on the heat stability of goat milk and cow milk

In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes

Protein composition and polymorphism in the milk of Skopelos goats

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