Effects of sheep αs1-casein CC, CD and DD genotypes on milk composition and cheesemaking properties

被引:64
作者
Pirisi, A [1 ]
Piredda, G
Papoff, CM
Di Salvo, R
Pintus, S
Garro, G
Ferranti, P
Chianese, L
机构
[1] Ist Zootecn & Caseario Sardegna, I-07040 Olmedo, Italy
[2] Univ Sassari, Dipartimento Sci Ambientali Agr & Biotecnol Agroa, I-07100 Sassari, Italy
[3] Univ Naples Federico II, Dipartimento Sci Alimenti, I-80055 Portici, Italy
关键词
D O I
10.1017/S0022029999003635
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
The effects of sheep alpha(s1)-casein CC, CD and DD genotypes on milk composition and cheese yield were studied. Processed bulk milk was collected from three groups of 15 ewes, carrying alpha(s1)-casein CC, CD and DD genotypes. CC milk was higher in casein content than CD or DD milk (+3.5 and +8.8% respectively), and had a higher protein:fat ratio and a smaller casein micelle diameter. In addition, DD milk had a significantly lower alpha(s1)-casein content. The main differences were in curd formation: CC milk had better renneting properties. Cheesemaking trials, carried out in a pilot plant, showed that CC milk had better cheesemaking characteristics than DD milk, while CD milk was intermediate. Both 1 d old and fully ripened cheeses had different fat:dry matter ratios and alpha(s1)-I-casein electrophoretic mobilities: these were lower for DD cheese. As a consequence: these genotypes could be considered as markers of milk and/or cheese quality.
引用
收藏
页码:409 / 419
页数:11
相关论文
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