Influence of k-casein genotype on heat stability and cheese making properties of milk powder

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2021-10-08 DOI:10.15567/mljekarstvo.2021.0406

Alexandr Gennadyevich Kruchinin

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引用次数: 0

Abstract

In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.

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k-酪蛋白基因型对奶粉热稳定性和制干酪性能的影响

研究了k-酪蛋白基因多态性对喷雾(AA1:BB1)和冷冻干燥(AA2:BB2)奶粉工艺特性的影响。在乳制品的理化控制以及牛奶的热稳定性和奶酪制作性能的评估方面，采用了标准化和普遍接受的方法。在pH为6.4 ~ 7.0 (AA1:BB1为36-91分钟，AA2:BB2为37-101分钟)范围内，AA CSN3基因型奶牛产奶优势样品的耐热性最强。在冷冻干燥获得的AA CSN3基因型奶牛的25%至100%的牛奶中，与喷雾干燥相比，在pH值为6.4至7.0的范围内加热时，蛋白质的稳定品质更高(3- 10%)。对奶酪制作性能的分析结果表明，当模型体系中BB CSN3基因型奶牛的牛奶比例从0%增加到100%时，无论采用何种干燥方法，所有样品的凝乳酶凝固时间都缩短了。在冷冻干燥时，所有样品的凝固物都属于奶酪制作性能最高的牛奶质量类别，而在喷雾干燥时，只有BB CSN3基因型奶牛的牛奶中至少75%或全部的凝固物属于这一类别。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.