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Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk

Published online by Cambridge University Press:  26 November 2009

Elin Hallén ,
Anne Lundén ,
Toomas Allmere  and
Anders Andrén
Elin Hallén*
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 750 07 Uppsala, Sweden
Anne Lundén
Affiliation:
Department of Animal Breeding & Genetics, Swedish University of Agricultural Sciences, Box 7023, 750 07 Uppsala, Sweden
Toomas Allmere
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 750 07 Uppsala, Sweden
Anders Andrén
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 750 07 Uppsala, Sweden
*
*For correspondence; e-mail: [email protected]
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Abstract

Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of β-casein, κ-casein and β-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing simulated by centrifugation. The results indicated that κ-casein concentration of milk plays an important role in the curd formation process and initial syneresis (whey after cutting), whereas an increased CN ratio was associated with less casein in whey after simulated pressing. Increased κ-casein concentration of milk also characterized the milk samples with no measurable loss of casein in whey, compared with milk samples with casein lost in whey, both after cutting and after simulated pressing. Concentrations of αs1-casein, β-casein, and total casein in milk were positively associated with fresh curd yield, which showed a strong correlation with amount of casein retained in curd. No effect of protein genotype on fresh curd yield or casein in whey was found. The β-lactoglobulin BB genotype was associated with increased casein retention in curd, most likely due to the association of this genotype with CN ratio.

Keywords

Milk coagulationmilk protein compositionwhey compositionfresh curd yieldcasein lossκ-caseinβ-lactoglobulin
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 1 , February 2010 , pp. 71 - 76
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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