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Effects of milk protein genetic variants and composition on heat stability of milk

Published online by Cambridge University Press:  01 June 2009

Douglas M. McLean ,
E. R. Bruce Graham ,
Raul W. Ponzoni  and
Hugh A. Mckenzie
Douglas M. McLean
Affiliation:
Northfield Research Centre, Adelaide, South Australia 5000, Australia Division of Animal Services, Department of Agriculture, Adelaide, South Australia 5000, Australia
E. R. Bruce Graham
Affiliation:
Northfield Research Centre, Adelaide, South Australia 5000, Australia Division of Animal Services, Department of Agriculture, Adelaide, South Australia 5000, Australia
Raul W. Ponzoni
Affiliation:
Division of Animal Services, Department of Agriculture, Adelaide, South Australia 5000, Australia
Hugh A. Mckenzie
Affiliation:
Protein Chemistry Group, John Curtin School of Medical Research, Australian National University, Canberra, ACT 2601, Australia
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Summary

Skim milk samples from 126 Friesian and 147 Jersey cows in eight commercial herds were preheated at 85 °C for 30 min and concentrated to 200 g l−1 total solids. A heat coagulation time–pH curve was determined at 120 °C for each treated sample. Heat coagulation times ranged from 1 to 50 min at the non-adjusted pH and 1 to 60 min at the pH of maximum stability. The following statistically significant effects were found. Maximum heat stability was affected by genetic variants of κ-casein (B > AB > A; P < 0·001) and β-lactoglobulin (B, AB>A; P < 0·05) whereas natural heat stability was affected only by κ-casein genetic variants (B > AB > A; P < 0·001). Maximum and natural heat stability were corre-lated positively with β-casein and κ-casein concentrations and were negatively correlated with αs1-casein and β-lactoglobulin concentrations. Milk from Jersey cows had greater maximum and natural heat stability than milk from Friesian cows. Differences were found between herds within breed for natural heat stability, but not for maximum heat stability. Maximum heat stability declined with age of the cow. The heat stability of skim milk samples taken from 40 Jersey cows in one of the herds was determined at 140 °C. A considerable variation was found in the coagulation time–pH curves. There was a difference in natural heat stability between κ-casein variants (B > AB; P < 0°05). Natural and maximum heat stability were correlated positively with urea concentration. No relationship was found between the heat stability of preheated concentrated skim milk and the heat stability of the original skim milk. The pH of skim milk samples was associated with αs1-casein genetic variant, age of cow, stage of lactation and concentration of γ-casein.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 2 , May 1987 , pp. 219 - 235
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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