原料奶中κ-酪蛋白基因型和矿物质及其对凝血特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-01-30 DOI:10.1016/j.idairyj.2025.106204

Dominik Guggisberg , Doris Zbinden , Nicolas Fehér , Lukas Eggerschwiler , Andreas Bosshart , Reto Portmann , Lotti Egger , Marlyse Raemy , Remo S. Schmidt

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引用次数: 0

摘要

本研究评价了κ-酪蛋白（κ-CN）基因型（AA、AB、BB、BE）和矿物质（总、血清和胶束）对80头荷斯坦奶牛原料乳凝血特性的影响。结果表明，基因型对κ-CN与总酪蛋白比值的影响有显著性差异(BB和gt；AB祝辞是比;AA)，但对牛奶的主要成分（蛋白质、脂肪和矿物质）没有显著影响。在所有测试的矿物质中，只有κ-CN基因型b奶牛的牛奶中总钠含量略低，以pH为协变量，使用ANCOVA进行凝血酶诱导凝血特性的统计评估。BE基因型和BB基因型的凝血时间最短，凝血硬度最高。pH对RCT和κ-CN百分比对凝乳硬度的影响较大，而矿物质对RCT和凝乳硬度的影响较小。

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κ-casein genotypes and minerals in raw milk and their impact on coagulation properties

This study evaluated the impact of κ-casein (κ-CN) genotypes (AA, AB, BB, BE) and minerals (total, serum, and micellar) on coagulation properties of raw milk in 80 individual Holstein cows. The results showed that the influence of the ratio of κ-CN to total casein was significantly different between genotypes (BB > AB > BE > AA), but there was no significant influence on main milk ingredients (proteins, fat or minerals). Of all tested minerals, only total sodium was slightly lower in milk from cows with κ-CN genotype B. Rennet induced coagulation properties were statistically evaluated using ANCOVA, with pH as a covariate. The shortest rennet coagulation time (RCT) and the firmest curd were observed with the BE and BB genotypes. The impact of pH on RCT and the κ-CN percentages on curd firmness were strong, whereas the minerals showed only a rather small impact on RCT and the curd firmness.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.