EFFECT OF BOVINE MILK K-CASEIN GENETIC POLYMORPHS ON CURD CHARACTERISTICS DURING CHEDDAR CHEESEMAKING

Simple item page
dc.contributor.advisorBoghra, V. R.
dc.contributor.authorPatil, Madhav Raghunathrao
dc.date.accessioned2018-05-18T09:24:31Z
dc.date.available2018-05-18T09:24:31Z
dc.date.issued1997
dc.description.abstractFor the study, the cows from triple cross (Holstein Friesian x Jersey x Kankrej) and Jersey breeds were previously typed for their K-casein genotypes by performing polyacrylamide-urea vertical slab gel electrophoresis. In triple cross cows, the K-casein genotypes resolved were AB and AA, whereas in Jersey cows, these genotypes were BB and AB. Eight mid-lactating cows from each breed were selected for collection of milk. Among 8 cows of triple cross breed, 4 had K-casein AB genotype and 4 had K-casein AA genotype. Similarly, among 8 Jersey cows, 4 had K-casein BB genotype and 4 had K-casein AB genotype. Pooled milk from triple cross and Jersey cows served as control for respective breed groups. The milk was analysed for its proximate chemical composition and coagulation properties (RCT and curd firmness). The Cheddar cheese was prepared from milks of each K-casein genotype and respective control of both the breeds under identical practical conditions by using standard method (Davis, 1976). The compositional analysis showed that milk from triple cross cows having K-casein AB, K-casein AA genotypes and control contained on an average milk fat, 5.46, 4.98 and 4.40 per cent; milk protein, 3.74, 3.42 and 3.27 per cent; casein, 3.01, 2.75 and 2.61 per cent; lactose, 4.53, 4.67 and 4.72 per cent and ash, 0.80, 0.75 and 0.73 per cent, respectively. On subjecting data for statistical analysis, milk fat only showed significant difference (P<0.05). Likewise for the K-casein BB, K-casein AB and control milks from Jersey breed, the average values were 5.05, 4.92 and 4.38 per cent for milk fat; 3.73, 3.54 and 3.25 per cent for protein; 3.02,2.91 and 2.59 per cent for casein; 4.37, 4.40 and 4.44 per cent for lactose and 0.75, 0.73 and 0.72 per cent for ash content, respectively. Statistical analysis showed no significant difference for any of these constituents. The K-casein AB milk showed relatively higher titratable acidity (0.153 % LA) than K-casein AA (0.143 % LA) and control (0.140 % LA) milks from triple cross cows. A similar trend was also observed with Jersey milk having different genotypes. The milks from triple cross cows having genotypes K-casein AB contained higher calcium, phosphorus and lower citrate contents than K-casein A A and control milks, whereas in Jersey cows K-casein BB and K-casein AB genotypes contained higher calcium, phosphorus and lower citrate contents than control. The coagulation properties of milk from triple cross breed having K-cascin AB variant, K-casein AA variant and control were : rennet clotting time (sec), 39.92, 52.12 and 96.72 and curd firmness (mm), 481.67, 497.00 and 505.11 respectively, whereas these values were, 30.95, 41.03 and 77.85 (RCT, min) and 471.83, 490.50 and 505.83 (curd Firmness, mm) for K-casein BB variant, K-casein AB variant and control milk respectively from Jersey breed. Amongst the triple cross breed, the K-casein AB milk coagulated faster with rennet than K-casein AA and control milks. In Jersey, K-casein BB and AB milks showed shorter RCT than control milk. In both the breeds, the K-cascin genotypes showed statistical significant difference ( P<0.05) for milk coagulation properties. The mean values for recoveries of constituents in cheese made from milk of triple cross breed were; fat, 91.56, 86.88 and 85.56 per cent; protein, 78.06, 76.37 and 70.91 per cent and total solids, 54.42, 52.63 and 48.03 per cent for K-casein AB, K-casein AA and control milks respectively. Statistical analysis of data showed significant difference (P<0.05) only in total solids contents. In case of Jersey breed, these values for K-casein BB, K-casein AB and control cheeses were : fat, 84.29, 83.85 and 83.09 per cent; protein, 72.78, 68.91 and 68.78 per cent and total solids, 51.33, 50.17 and 48.23 percent, respectively. The average values of wet yield, actual yield and actual yield adjusted to 37 % moisture were 13.09, 10.95 and 11.85 per cent, respectively for K-casein AB milk, which were relatively higher than the values (12.80, 10.30 and 11.45 per cent, respectively) for K-casein AA milk and (11.86, 9.29 and 10.30 per cent, respectively) for control milk from triple cross breed. While these values were 12.30, 10.64 and 11.19 per cent, respectively for K-casein BB milk which was relatively higher than the values, 12.15, 10.08 and 10.99 per cent, respectively for K-casein AB milk and 11.10, 9.23 and 9.77 per cent, respectively for control milk from Jersey breed. Compositional analysis of cheese made from milk having K-casein AB, K-casein AA and control milks from triple cross cows showed on an average fat, 34.00, 36.00 and 35.83 per cent; Protein, 26.42, 25.40 and 24.98 per cent; total solids, 65.86, 66.85 and 66.62 per cent and ash, 3.47, 3.57 and 3.49 per cent, respectively, whereas the average values of these constituents in cheese made from K-casein BB, K-casein AB and control milks of Jersey breed were, fat, 33.83, 35.50 and 34.83 per cent; protein, 25.49, 24.26 and 24.23 per cent; total solids, 64.81, 65.57 and 64.94 per cent and ash, 3.78, 3.75 and 3.78 per cent, respectively. In both the breeds only protein content showed statistically significant difference (P<0.05). The whey samples of cheeses made from milks having K-casein AB, K-casein AA genotypes and control represented the fat contents of 0.33, 0.45 and 0.47 per cent; protein contents of 0.81, 0.87 and 0.89 per cent; and total solids contents of 6.75, 7.03 and 7.01 percent respectively from triple cross cows. Likewise these values were for 0.53, 0.57 and 0.58 per cent for fat; 0.92, 0.95 and 0.96 per cent for protein and 7.00, 7.02 and 7.07 per cent total solids in whey samples of cheeses prepared from milks having K-casein BB, K-casein AB genotypes and control milks respectively from Jersey cows, hi the triple cross cows, genetic variants of K-casein affected significantly the losses of total solids in whey. On the other hand in Jersey breed, there was no significant difference in the total solids contents of the different whey systems.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810046650
dc.keywordsEFFECT OF BOVINE MILK K-CASEIN, GENETIC POLYMORPHS ON CURD, CHARACTERISTICS, DURING CHEDDAR CHEESEMAKINGen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEFFECT OF BOVINE MILK K-CASEIN GENETIC POLYMORPHS ON CURD CHARACTERISTICS DURING CHEDDAR CHEESEMAKINGen_US
dc.subDairy Chemistryen_US
dc.subjectDAIRY CHEMISTRYen_US
dc.subjectA STUDYen_US
dc.themeEFFECT OF BOVINE MILK K-CASEIN GENETIC POLYMORPHS ON CURD CHARACTERISTICS DURING CHEDDAR CHEESEMAKINGen_US
dc.these.typeM.Scen_US
dc.titleEFFECT OF BOVINE MILK K-CASEIN GENETIC POLYMORPHS ON CURD CHARACTERISTICS DURING CHEDDAR CHEESEMAKINGen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Madhav Raghunathrao Patil.pdf
Size:
4.07 MB
Format:
Adobe Portable Document Format
Description:
M.Sc (Dairy Chemistry) Dissertation
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses