Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties
Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This study focuses on the analysis of the CSN1S1 472G>...
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Croatian Dairy Union
2024-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/459095 |
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| author | Stefan Stepić Jelena Miočinović Mira Radovanović Marina Hovjecki Ivan Životić Jovana Kuveljić Predrag Perišić |
| author_facet | Stefan Stepić Jelena Miočinović Mira Radovanović Marina Hovjecki Ivan Životić Jovana Kuveljić Predrag Perišić |
| author_sort | Stefan Stepić |
| collection | DOAJ |
| description | Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This study focuses on the analysis of the CSN1S1 472G>C variant and its potential impact on rennet coagulation properties, critical for cheese production. Rennet coagulation parameters (rennet coagulation time (RCT), setting time (ST), aggregation rate (AR), and gel firmness (GF)), along with fresh curd yield (Yf), were examined in both, raw and high heat-treated buffalo milk. Genotyping results, obtained through Sanger sequencing of blood samples from 30 female buffaloes, revealed the presence of three CSN1S1 472G>C genotypes: GG, GC, and CC. The rheological measurements, conducted using dynamic small amplitude oscillatory rheology (SAOR), indicated significant statistical differences (p<0.05) among the tested parameters for these CSN1S1 472G>C genotypes in both raw and heat-treated buffalo milk. In addition, the influence of genotype on the yield of fresh curd in fresh and thermally treated milk was studied. These results can contribute to optimization in the process of production and processing of buffalo milk, emphasizing the importance of understanding the genetic factors in the composition of buffalo milk and its technological properties. |
| format | Article |
| id | doaj-art-cdd24265633c446fa2a41a1a57b66cbb |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-cdd24265633c446fa2a41a1a57b66cbb2025-08-20T02:04:22ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252024-01-0174321922910.15567/mljekarstvo.2024.0305Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation propertiesStefan Stepić0Jelena Miočinović1Mira Radovanović2Marina Hovjecki3Ivan Životić4Jovana Kuveljić5Predrag Perišić6University of Belgrade, Faculty of Agriculture, Department of Animal Breeding and Reproduction of Domestic and Raised Animals, Nemanjina 6, Zemun 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, Zemun 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, Zemun 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, Zemun 11080 Belgrade, SerbiaUniversity of Belgrade, Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Laboratory for Radiobiology and Molecular Genetics, 11000 Belgrade, SerbiaUniversity of Belgrade, Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Laboratory for Radiobiology and Molecular Genetics, 11000 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Animal Breeding and Reproduction of Domestic and Raised Animals, Nemanjina 6, Zemun 11080 Belgrade, SerbiaBuffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This study focuses on the analysis of the CSN1S1 472G>C variant and its potential impact on rennet coagulation properties, critical for cheese production. Rennet coagulation parameters (rennet coagulation time (RCT), setting time (ST), aggregation rate (AR), and gel firmness (GF)), along with fresh curd yield (Yf), were examined in both, raw and high heat-treated buffalo milk. Genotyping results, obtained through Sanger sequencing of blood samples from 30 female buffaloes, revealed the presence of three CSN1S1 472G>C genotypes: GG, GC, and CC. The rheological measurements, conducted using dynamic small amplitude oscillatory rheology (SAOR), indicated significant statistical differences (p<0.05) among the tested parameters for these CSN1S1 472G>C genotypes in both raw and heat-treated buffalo milk. In addition, the influence of genotype on the yield of fresh curd in fresh and thermally treated milk was studied. These results can contribute to optimization in the process of production and processing of buffalo milk, emphasizing the importance of understanding the genetic factors in the composition of buffalo milk and its technological properties.https://hrcak.srce.hr/file/459095Domestic buffalo in Serbiamilk qualityfresh curd yieldCSN1S1SAOR |
| spellingShingle | Stefan Stepić Jelena Miočinović Mira Radovanović Marina Hovjecki Ivan Životić Jovana Kuveljić Predrag Perišić Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties Mljekarstvo Domestic buffalo in Serbia milk quality fresh curd yield CSN1S1 SAOR |
| title | Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties |
| title_full | Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties |
| title_fullStr | Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties |
| title_full_unstemmed | Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties |
| title_short | Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties |
| title_sort | influence of αs1 casein genetic variant in buffalo milk and rennet coagulation properties |
| topic | Domestic buffalo in Serbia milk quality fresh curd yield CSN1S1 SAOR |
| url | https://hrcak.srce.hr/file/459095 |
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