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Effect of somatic cell counts on ewes' milk protein profile and cheese-making properties in different sheep breeds reared in Spain

Published online by Cambridge University Press:  13 March 2009

Isabel Revilla ,
José M Rodríguez-Nogales  and
Ana M Vivar-Quintana
Isabel Revilla*
Affiliation:
Food Technology Area, Universidad de Salamanca. E.P.S. de Zamora. Avda. Requejo 33, 49022, Zamora. Spain
José M Rodríguez-Nogales
Affiliation:
Food Technology Area, University of Valladolid.E.T.S. de Ingenierías Agrarias. Avda. Madrid 57, 34004 Palencia. Spain
Ana M Vivar-Quintana
Affiliation:
Food Technology Area, Universidad de Salamanca. E.P.S. de Zamora. Avda. Requejo 33, 49022, Zamora. Spain
*
*For correspondence; e-mail: [email protected]
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Abstract

Bulk tank ewe's milks from Assaf, Castellana and Churra breeds categorized within three different Somatic Cell Count (SCC) groups (LSCC: <500 000; MSCC: 1 000 000 to 1 500 000; and HSCC: 2 500 000 to 3 000 000 cells ml−1) were used to investigate changes in capillary electrophoresis protein profiles and cheese-making properties. The results do not reveal a significant effect of SCC on total casein contents, because the sum of β-caseins decreased as SCC increased; no statistically significant differences were observed for the sum of α-caseins, and the values of κ-casein were higher in the HSCC milk. However, the soluble proteins other than α-lactalbumin and β-lactoglobulin increased with SCC. Regarding the effect of breed, the Assaf breed had the lowest contents of κ-CN, αs1-I-CN, αs1-II-CN 1-CN, αs1-III-CN, β1-CN and β2-CN. The protein profile was significantly correlated with curd textural properties. αs1-I-CN was the most influential variant because it was positively correlated with a large number of textural parameters. Cheese yield was positively correlated with all casein variants except αs1-III-CN, showing that the milk from local breeds were more suitable for cheese-making due to their higher contents of all the casein variants. Regarding curd texture properties LSCC milk curds showed more cohesiveness, associated with its lower content of αs1-III-CN and Castellana milk curds showed the highest values for firmness owing to their higher content of αs1-I-CN.

Keywords

Capillary electrophoresistextureyieldSCCbreed
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 2 , May 2009 , pp. 210 - 215
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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