Effects of Genetic Variants of k-casein and b-lactoglobulin on Cheese Yielding Capacity of Jersey milk

Cheese yield and cheese quality are of major concerns to the cheesemaker in order to maximize profits. Many factors have been reported to have potential influence on cheesemaking. Milk composition, breed of cows and environmental factors such as stage of lactation, lactation number, season and nutrition, and health status of cow could influence cheese making ability of milk. Recent work have shown that genetic variants of certain milk proteins have profound influence on cheesemaking properties. The previous report summarized the results of a study carried out to find the effect of [...] phenotype combination on cheese yield of Ayrshire milk and the present study, in many respects, are similar to the previous one except that Jersey instead of Ayrshire milk samples were used for the experiment. [...

Associations of Genetic Variants of Milk Proteins with Lactation Traits in Canadienne

The previous paper reported on the investigation of genetic polymorphism of milk proteins and their associations with production traits in Brown Swiss. The present study, in many respects, are similar to others we have reported for the Holstein, Ayrshire, Jersey and Brown Swiss breeds. [...

Associations of Genetic Variants of Milk Proteins with Lactation Traits in Brown Swiss

Several studies have indicated that there are possible associations between genetic variants of milk proteins and dairy production traits. For the past decade, our major work in this area has been focussed on the Holstein breed. More recently, we have reported on the relationships between genetic variants of certain milk proteins and production traits in Ayrshires and Jerseys. [...

Effects of Genetic Variants of k-casein and b-lactoglobulin on Cheese Yielding Capacity of Ayrshire milk

Two major milk proteins, [...], exhibit genetic polymorphism as a consequence of substitution of amino acids within the polypeptide chain. These polymorphic forms, sometimes known as genetic variants, have been under intensive investigation for the past 10 years due to their associations with milk production traits and cheesemaking properties. Most of the work on genetic variants of milk protein and cheesemaking have concentrated on Holstein milk and considered variants of individual milk proteins separately. [...

Influence of Genetic Variants on Voluminosity and Hydration of Individual Caseins

Milk proteins, especially caseins, are widely used in the food industry as ingredients or additives because of their physicochemical and functional properties. The ability of proteins to bind or entrap water is responsible for many of their desirable functional properties. The influence of chemical modification of milk proteins on voluminosity and hydration were demonstrated to involve reduction of disulphide bonds, formation of covalent bonds by acetylation or succinylation of free amino groups or tyrosine, addition of phosphate groups or covalent attachment of glycosyl residues to the J-amino group of lysine. Genetic variants due to amino acid substitutions or deletions alter the primary structure and hence may influence the voluminosity and hydration of milk proteins.[...

Surface Active Properties of Whole Caseins with Different Phenotype Combinations of as1-Casein, b-Casein and k-Casein

Surface activity of protein is an important characteristic which significantly influence its foaming and emulsification properties. Studies have shown that the surface active properties were highly related to the chemical and structural characteristics such as the content and disposition of amino acid residues, molecular size, shape and flexibility, secondary conformations, net charges and hydrophobicity of proteins. Genetic variants due to amino acid substitution or deletion alter the primary structure and hence may influence the surface active properties of milk proteins.[...