The Open Food Science Journal

2015, 9 : 1-4
Published online 2015 May 28. DOI: 10.2174/1874256401509010001
Publisher ID: TOFSJ-9-1

Relation Between α-Casein Content and Coagulation Properties of Milk from Swedish Dairy Goats

Monika Johansson , Madeleine Högberg and Anders Andrén
Department of Food Science, Uppsala BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.

ABSTRACT

High frequency of Swedish Landrace goats are the carriers of a mutation, where the affected goats are not able to produce αS1-casein (αS1-CN) in the milk. As a consequence the lack of this protein is connected to lower cheese yield. The aim of this study was thus to determine the relationship between the αS1-CN content and coagulation properties of milk from Swedish Landrace goats. Milk samples from 62 dairy goats from two herds were analysed. As many as 44% goats showed low or no production of αS1-CN. Only 24% of the investigated goats showed high production of this protein. The coagulation properties of milk from the dairy goats were clearly influenced by the concentration of αS1-CN. The milk from low level αS1-CN animals resulted in 15% longer coagulation time and 60% weaker gels compared to the gel firmness of the high expressing group. The coagulation time was strongly associated with the pH of the milk (p<0.001), where the milk with low αS1-CN content had higher pH. Further, goat milk with low levels of αS1-CN was shown to have significantly lower total protein (p<0.05) compared to milk from high expressing αS1-CN goats.

Keywords:

α-casein, capillary zone electrophoreses, coagulation time, gel firmness, rheology, Swedish Landrace goats.