Kappa-casein influence on yield and quality of cottage cheese

DOI

10.2991/ispc-19.2019.115How to use a DOI?

Keywords

kappa-casein, milk proteins, cottage cheese, cattle, quality parameters, yield of the cottage cheese

Abstract

Genetic markers associated with the quality of milk and dairy products are gaining great importance in the selection of cattle today. The markers include the kappa-casein gene (CSN3). The studies of many authors provide information on the effect of alleles and kappa-casein genotypes on the technological properties of milk, the quality of cheese. Data on the effect of the gene on the quantity and quality of cottage cheese, however, is covered much less. The influence of genetic modifications of kappa-casein (AA, AB, BB) on the quantity and quality indicators of the cottage cheese samples made from milk of Ural type cows is studied in the research. According to the research results, the genotype of kappa-casein affects the yield and quality of cottage cheese. A higher amount of cottage cheese is produced from the milk of cows with B-allelic variants of the CSN3 gene, by 12.25 g - 24, 90 g higher compared to the AA variant. The yield of the cottage cheese produced from the milk of animals with genotypes AB and BB kappa - casein is higher by 1.19% -2.42%. According to the results of the organoleptic assessment, the best indicators were obtained from cottage cheese samples made from cows' milk containing kappa-casein allele B in their genotype B. They had an advantage in tasting quality, the taste and smell are pure, milky, the color is white or white with a cream shade, evenly distributed over the whole mass. Larger particles of milk protein are revealed in sample No. 6, gathered from the milk of animals with BB genotype. Samples of cottage cheese made from cow's milk with variants AB and BB kappa-casein contained 0.29-0.93% more protein.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Eva Razhina
PY  - 2019/06
DA  - 2019/06
TI  - Kappa-casein influence on yield and quality of cottage cheese
BT  - Proceedings of the International Scientific and Practical Conference “Digital agriculture - development strategy” (ISPC 2019)
PB  - Atlantis Press
SP  - 515
EP  - 518
SN  - 1951-6851
UR  - https://doi.org/10.2991/ispc-19.2019.115
DO  - 10.2991/ispc-19.2019.115
ID  - Razhina2019/06
ER  -