Polymorphism of kapa-casein in cows and technological quality of milk in the making of Saint-Paulin cheese
2004
Stojcevic, J.D.
Kapa-casein genotype determination of 18 cows (bull's mother) is based on the analysis of DNA (from blood) use of PCR-RFLP method, for the identification of alleles and genotypes of kapa-casein. Based on the identified alleles (A and B) and genotypes (AA, AB and BB) kapa-casein, the estimated frequency in the analyzed population of cows is used. The frequency of kapa-casein genotypes were found to be: 0.444 AA + 0.500 AB + 0.056 BB = 1. The frequency of alleles A and B being estimated from the genotypes had shown to be 0.69 for allele A and 0.31 for allele B, giving the preliminary information on the existing different genotypes of kapa-casein in Black-White Holstein cattle. The effect of kapa-casein genotype and total casein on rate of coagulation of milk is tested using the method of lowest square, using model 1 for the coagulating milk, it had been found to be, a great significance. Based on model 2 for coagulating milk, the existing calcium quantity in milk had a high significant impact. when lactation is in order of significant rate of effect in coagulating milk, when the rest of the questioned factors did not have a significant meaning. Chemico-physical composition of fresh milk, is used for the making of Saint-Paulin cheese, meets the various criteria of the quality of fresh milk. It has been found that time coagulation of milk k-BB group had been approximately three times faster in comparison to k-AA milk, and approximately two times faster in comparison to k-AB milk. The texture making of Saint-Paulin cheese and its given characteristics with the composition of milk, technological operations which are controlled intensity of sineresis, and the use of that method contains water in cheese and a degree of acidity which is controlled by demineralization curd which has the greatest impact on the final texture of cheese.
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