Document Detail


Importance of casein micelle size and milk composition for milk gelation.
MedLine Citation:
PMID:  20338421     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The economic output of the dairy industry is to a great extent dependent on the processing of milk into other milk-based products such as cheese. The yield and quality of cheese are dependent on both the composition and technological properties of milk. The objective of this study was to evaluate the importance and effects of casein (CN) micelle size and milk composition on milk gelation characteristics in order to evaluate the possibilities for enhancing gelation properties through breeding. Milk was collected on 4 sampling occasions at the farm level in winter and summer from dairy cows with high genetic merit, classified as elite dairy cows, of the Swedish Red and Swedish Holstein breeds. Comparisons were made with milk from a Swedish Red herd, a Swedish Holstein herd, and a Swedish dairy processor. Properties of CN micelles, such as their native and rennet-induced CN micelle size and their zeta-potential, were analyzed by photon correlation spectroscopy, and rennet-induced gelation characteristics, including gel strength, gelation time, and frequency sweeps, were determined. Milk parameters of the protein, lipid, and carbohydrate profiles as well as minerals were used to obtain correlations with native CN micelle size and gelation characteristics. Milk pH and protein, CN, and lactose contents were found to affect milk gelation. Smaller native CN micelles were shown to form stronger gels when poorly coagulating milk was excluded from the correlation analysis. In addition, milk pH correlated positively, whereas Mg and K correlated negatively with native CN micellar size. The milk from the elite dairy cows was shown to have good gelation characteristics. Furthermore, genetic progress in relation to CN micelle size was found for these cows as a correlated response to selection for the Swedish breeding objective if optimizing for milk gelation characteristics. The results indicate that selection for smaller native CN micelles and lower milk pH through breeding would enhance gelation properties and may thus improve the initial step in the processing of cheese.
Authors:
M Glantz; T G Devold; G E Vegarud; H Lindmark M?nsson; H St?lhammar; M Paulsson
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  93     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2010 Apr 
Date Detail:
Created Date:  2010-03-26     Completed Date:  2010-05-31     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1444-51     Citation Subset:  IM    
Copyright Information:
Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Affiliation:
Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden. maria.glantz@food.lth.se
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MeSH Terms
Descriptor/Qualifier:
Animals
Breeding*
Caseins / analysis*
Cattle / genetics,  physiology*
Dairying / economics,  methods*
Female
Gels
Lactation / genetics,  metabolism
Micelles
Milk / chemistry*
Seasons
Selection, Genetic
Chemical
Reg. No./Substance:
0/Caseins; 0/Gels; 0/Micelles

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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