Influence of sheep AA, CC and DD alphas1-casein variants on milk composition and cheese yield
1997
Pirisi, A. | Piredda, G. | Fraghi, A. (Istituto Zootecnico e Caseario per la Sardegna, Olmedo (Italy)) | Papoff, C.M. | Chianese, L.
This paper focuses on the influence of sheep AA, CC and DD alphas1-casein variants on milk composition and cheese yield. Cheesemaking trials have been carried out by a cheesemaking pilot plant. The processed bulk milk was collected from three groups of ewes each carrying AA, CC and DD alphas1-casein variants, respectively. Results indicated that the milk containing CC alphas1-casein was significantly different (P less than 0.01) with regard to total protein (+5.22 per cent and +11.3 per cent versus AA and DD milk, respectively), casein content (+4.42 per cent and +11.5 per cent versus AA and DD milk, respectively). The milk was also significantly different (P less than 0.05) for dry matter and fat content, whereas no significant differences in whey proteins and NPN levels among the different groups were reported. The protein-to-fat ratio was higher in CC milk and intermediate in AA milk. The losses of fat and protein in the whey were significantly different: greater in whey from CC processed milk. Significant differences in cheese yield were detected among milks with different variant. The average gross yield was higher (P less than 0.01) in CC milk (+7.95 per cent and +9.43 per cent) versus AA and DD milk, respectively. The moisture adjusted yield differed significantly (P less than 0.01) for CC and DD milk. For this parameter the differences among the three groups were lower than gross yield because the 24 hours old cheeses were different in dry matter content. Dry matter recovery rate was also better (P less than 0.05) for CC milk while fat recovery rate was worse than AA and DD milk.
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