46E-15 |
Canonical correlation of milk protein polymorphism and cheese making properties |
C. A. CASTELLANOS-VILLEGAS1, B. Vallejo-Cordoba2, A. F. González-Córdova2, and M. A. Mazorra-Manzano2. (1) Departamento de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD, A. C.), Carretera a La Victoria Km. 0.6, P. O. Box. 1735, Hermosillo, Sonora, 83000, Mexico, (2) Mexico Cheese yield determines profits for the dairy industry since it represents the amount of product made from a given amount of milk. Milk composition and quality influence cheese making properties such as coagulation time, gel strength and cheese yield. Furthermore, beta-Lactoglobulin genetic variants were associated to milk composition and its physicochemical properties during cheese production, however results were conflicting. The objective of this work was to establish the relationship between the genetic variants of the b-Lactoglobulin and the coagulation properties of milk and yield during cheese manufacturing. Individual milk samples were collected from Holstein cows. Samples were batch pasteurized and coagulated by rennet addition. Coagulation time and curd gel strength were determined by a rheometer operated in a dynamic mode. Curd yields were determined after centrifuging coagulated samples. b-Lg A and/or B were phenotyped and quantified by capillary electrophoresis (CE). Similarly, total casein to total whey protein ratios were calculated by determining milk protein composition. Milk fat and total protein were determined by an Infra-red Milk Analyzer. Data were analyzed by applying canonical correlation analysis. Canonical variates relating coagulation time, gel strength and cheese yield as Y variables with b-Lg A and/or B, casein to whey protein ratios, fat and total protein as X variables were significantly correlated. Variable coefficients for the b-Lg variants showed their strong influence on cheese making properties. These results may be useful to dairy producers wishing to use genetic selection based on milk protein polymorphism to optimize cheese yields.
Session 46E, International
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