Joint effect of beta-lactoglobulin and kappa-casein variants on the heat stability of milk
1997
Hill, J.P. | Paterson, G.R. | MacGibbon, A.K.H. (New Zealand Dairy Research Inst., Palmerston North (New Zealand). Food Science Section)
The times taken to observe the first signs of visual coagulation at 140 degrees of pooled milk samples from the beta-lactoglobulin and beta-casein phenotype combinations AAAA, BBAA, AABB and BBBB were determined over the pH range 6.5-7.2. The phenotype groups were balanced for stage of lactation, alphas1-casein and beta-casein phenotypes, genetic merit and breed. All milk types displayed a marked maximum and minimum in their heat coagulation-pH profiles. The beta-lactoglobulin and kappa-casein phenotype combination AABB was the most heat stable at the maximum in the heat coagulation-pH profile (33 min to coagulate), followed by the combination AAAA (18 min to coagulate), BBBB (12.5 min to coagulate) and BBAA (10.5 min to coagulate). The maximum occurred at pH 6.67 for the phenotype combinations with beta-lactoglobulin BB and at pH 6.75 for the phenotype combinations with beta-lactoglobulin AA. It is likely that these differences in the heat coagulation properties of milk will influence the manufacture and properties of dairy products.
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