Abstract
This study evaluated the impact of κ-casein (κ-CN) protein phenotype (AA (n = 18), AB (n = 18), AE (n = 5), BB (n = 3)) in the raw milk of 44 individual Holstein cows from a single farm on coagulation properties using diffusion wave spectroscopy. κ-CN variants were analyzed using a newly developed LC–MS method in individual milk samples, and relative milk protein fractions were quantified by LabChip-analysis. κ-CN fractions expressed in the percentage of total milk protein, total casein, and β- and κ-CN were then calculated. The gross composition of the individual milk samples and variation between individual cows was analyzed and was rather large, as expected. Traits were analyzed using an ANCOVA model with pH as a covariate.Our results showed that mean percentages of κ-CN fractions increased for κ-CN phenotypes in the order AA < AE < AB < BB. Rennet coagulation time was slightly affected, but curd firmness was significantly affected by κ-CN phenotype (BB > AE > AB > AA) when controlling for pH.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
