Review article

Milk proteins polymorphism in cheese production

Dubravka Samaržija orcid.org/0000-0001-5577-4992 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Jasmina Lukač-Havranek
Ino Čurik
Neven Antunac

Abstract

The main purpose of this paper is to review the findings of several authors about potential applications of genetic polymorphisms on coagulation properties of milk, syneresis and cheese yield. Coagulation properties were influenced by αs1-casein, ß-casein, κ-casein and ß-lactoglobulin, genotypes BC, BB and AA, respectively, showing better effects. The gap in the knowledge about process of syneresis probably in the main reason of poor information considering the effects of milk protein genetic variants on syneresis of cheese curd. However, McLean and Schaar (1989) found κ-casein BB and ß-lactoglobulin BB genetic variants show better properties in respect of syneresis process. The highest cheese yields were estimated when αs1-Cn BC as well as ß-Cn A1A1 and κ-Cn BB genotypes were used. The differences among ß-Lg genetic variants are recorded, although not significant (Marziali and Ng-Kwai-Hang, 1986). Results described above show that genetic variants may be of importance to better cheese quality and yield. Technology of cheesemaking process is very complex, so there is strong task for further investigations.

Keywords

cheese; proteins; polymorphism

Hrčak ID:

95961

URI

https://hrcak.srce.hr/95961

Publication date:

2.12.1991.

Article data in other languages: croatian

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