Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11019413 | International Dairy Journal | 2019 | 32 Pages |
Abstract
The effects of milk protein genetic polymorphisms on the rennet and acid coagulation properties of milk after protein standardisation were investigated. Skim milk samples were adjusted to a protein concentration of 6.07 ± 0.06% by ultrafiltration (UF) before evaluating rennet coagulation and acid coagulation properties. Only the β-lactoglobulin (β-LG) genotypes influenced the rennet-clotting time before standardisation for the total protein concentration by UF; however, this effect was confounded with the β-LG concentration. After UF-concentration, a similar protein concentration between the samples was achieved in the retentate, then the rennet clotting time and rennet curd firmness at 30 min were significantly influenced by both the κ-casein (κ-CN) and β-LG genotypes. κ-CN genotypes significantly influenced the acid coagulation properties of both skim milk and retentate. Variations in the concentration of milk proteins (mostly αS2-CN-12P) explained most of the differences in the rennet and acid coagulation properties of milk after protein standardisation by UF.
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Authors
Isaya Appelesy Ketto, Ahmed Abdelghani, Anne-Grethe Johansen, Jorun Ãyaas, Siv B. Skeie,