Effects of sheep αs1-casein CC, CD and DD genotypes on milk composition and cheesemaking properties
- 1 August 1999
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 66 (3) , 409-419
- https://doi.org/10.1017/s0022029999003635
Abstract
The effects of sheep αs1-casein CC, CD and DD genotypes on milk composition and cheese yield were studied. Processed bulk milk was collected from three groups of 15 ewes, carrying αs1- casein CC, CD and DD genotypes. CC milk was higher in casein content than CD or DD milk (+3·5 and +8·6% respectively), and had a higher protein[ratio ]fat ratio and a smaller casein micelle diameter. In addition, DD milk had a significantly lower αs1-casein content. The main differences were in curd formation: CC milk had better renneting properties. Cheesemaking trials, carried out in a pilot plant, showed that CC milk had better cheesemaking characteristics than DD milk, while CD milk was intermediate. Both 1 d old and fully ripened cheeses had different fat[ratio ]dry matter ratios and αs1-I-casein electrophoretic mobilities: these were lower for DD cheese. As a consequence, these genotypes could be considered as markers of milk and/or cheese quality.Keywords
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