Sökning: id:"swepub:oai:slubar.slu.se:27645" >
Effect of genetic p...
Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels
-
- Hallén, Elin (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
-
- Allmere, Toomas (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
-
- Lundén, Anne (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjursgenetik (HGEN),Department of Animal Breeding and Genetics
-
visa fler...
-
- Andrén, Anders (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
-
visa färre...
-
(creator_code:org_t)
-
- Elsevier BV, 2009
- 2009
- Engelska.
-
Ingår i: International Dairy Journal. - : Elsevier BV. - 0958-6946 .- 1879-0143. ; 19, s. 399-404
- Relaterad länk:
-
https://res.slu.se/i...
-
visa fler...
-
https://doi.org/10.1...
-
visa färre...
Abstract
Ämnesord
Stäng
- Individual milk samples from 80 cows in mid-lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of beta- and kappa-casein and beta-lactoglobulin were analysed for acid Coagulation properties. Glucono-delta-lactone (1.5%) was added to defatted, heated (90-95 degrees C) samples and theological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 4, 8 and 10 h (G'(4), G'(8), and G'(10) were registered for each sample. Milk protein composition was analysed by reversed phase HPLC. Concentration of beta-lactoglobulin in milk was found to be an important factor for the variation in CT and G'. The A allele of beta-lactoglobulin was associated with higher concentrations of beta-lactoglobulin in milk compared with B. When no adjustment for beta-lactoglobulin concentration was made, there was a significant overall effect of beta-lactoglobulin genotype on acid coagulation, where the AA and AB genotypes were associated with better curd firmness compared with BB, whereas at equal beta-lactoglobulin concentrations a tendency in the opposite direction was found with a significant and positive effect of BB compared with AB. Lactose concentration of milk had a positive effect on acid coagulation and was shown to improve G' in milk with low beta-lactoglobulin concentrations. (C) 2009 Elsevier Ltd. All rights reserved.
Ämnesord
- LANTBRUKSVETENSKAPER -- Veterinärmedicin (hsv//swe)
- AGRICULTURAL SCIENCES -- Veterinary Science (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- LANTBRUKSVETENSKAPER -- Husdjursvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Animal and Dairy Sience (hsv//eng)
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
Hitta via bibliotek
Till lärosätets databas