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Effects of the CSN1AG allele on the clotting time of cow milk and on the rheological properties of rennet-curd

  • PRIMO MARIANI (a1), ANDREA SUMMER (a1), PAOLA DI GREGORIO (a2), ANDREA RANDO (a2), ENRICO FOSSA (a3) and MAURO PECORARI (a3) (a4)...

Abstract

The aim of this research was to study the effects of the CSN1AG allele on the main rennet coagulation properties of milk. The study was carried out on individual milk samples with low αs1-casein obtained from 19 Italian Brown cows heterozygous for the CSN1AG allele (seventeen CSN1A BG and two CSN1A CG) from four herds in the province of Parma (Italy). Control cows (sixteen CSN1A BB and three CSN1A BC) giving milk with normal αs1-casein levels were chosen from within the same herds in order to establish pairs of cows with identical environment and management conditions, and comparable lactation stages and numbers. Individual milk samples from single pairs of cows with somatic cell counts and lactose and chloride levels within the normal ranges were collected and analysed in parallel. Rennet coagulation properties of milk were analysed using Formagraph and Gel Tester. Milk from low αs1-casein cows was characterized by lower casein content, lower titratable acidity and a higher proportion of κ-casein in total casein. The clotting time of this milk was ∼ 23% lower than that obtained with milk from normal αs1-casein cows. Rennet curd from low αs1-casein milk was obtained more rapidly and had a higher final firmness: curd-firming time was ∼ 35% lower and curd firmness measured 30 min after rennet addition was ∼ 27 % higher compared with that for normal αs1-casein milk. In addition, curd from low αs1-casein milk had a higher resistance to compression. These results suggest that, although a role for the CSN2 locus cannot be definitely excluded, the CSN1AG allele can considerably affect the main rennet coagulation properties of milk.

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Corresponding author

For correspondence: summer@unipr.it

Keywords

Effects of the CSN1AG allele on the clotting time of cow milk and on the rheological properties of rennet-curd

  • PRIMO MARIANI (a1), ANDREA SUMMER (a1), PAOLA DI GREGORIO (a2), ANDREA RANDO (a2), ENRICO FOSSA (a3) and MAURO PECORARI (a3) (a4)...

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