Genetic polymorphism in caprine alphas1-casein: studies on rennet gelation kinetics and sensory properties of hard cheeses
1997
Tziboula, A. | Banks, J.M. | Horne, D.S. (Hannah Research Inst., Ayr, Scotland, (United Kingdom))
The influence of different alphas1-casein genotypes on the kinetics of rennet gelation and the flavour and texture of Cheddar-type cheese has been studied using milks with either high alphas1-casein content (approximately 19 per cent total micellar casein; heterozygous AE or Be with respect to alphas1-casein) or low alphas1-casein content (approximately 2 per cent total micellar casein; heterozygous FO with respect to alphas1-casein). It was found that high in alphas1-casein cheese had a firmer and crumblier texture compared to low in alphas1-casein cheese. FPLC of the cheeses showed that alphas1-casein played an important role in the maturation process. Rennet gelation studies showed that milks with high levels of alphas1 casein had longer gelation times and slower rates of gel firming during the initial stages of renneting. However, it was demonstrated that the kinetics of gel formation follow a uniform scaling behaviour irrespective of casein composition in milk. The growth of gel strength was a function of two independent parameters, the shear modulus at infinite time and gelation time itself. The results indicated that although alphas1-casein content did not influence the mechanism of gel development during renneting, it had a significant effect on cheese-curd texture by influencing the casein proteolysis pathways.
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