Genetic polymorphism of bovine kappa-casein: effects on textural properties and acceptability of plain, set yoghurt
1997
Muir, D.D. | Horne, D.S. | West, I.G. (Hannah Research Inst., Ayr, Scotland (United Kingdom))
Set yoghurts in a range of fat and solids contents have been produced under standard conditions from the pooled milks of Friesian cows of either kappa-casein content AA or BB. In sensory evaluation using a panel of experienced assessors, creamy flavour, viscosity and perceived serum separation were all related to total solids content of the milk employed. In the statistical analysis, kappa-casein phenotype was found to have a weak influence on serum separation only. Quantitative measurement of serum leakage showed this to decrease monotonically as total solids content increased, with the line for kappa-BB milks lying below that of the kappa-AA and the greatest differences being observed at the lower TS levels.
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