Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effects of kappa-casein variants on buffalo milk protein processing properties and Mozzarella cheese quality


Bo Lin 1, Daxi Ren 2, Ling Li 1, Tang Yan 1, Haoru Long 1, Bingzhuang Yang 1, Qingkun Zeng 1*

Recieved Date: 2013-05-28, Accepted Date: 2013-10-30


In this study, milk protein composition and phenotypic variation of kappa-casein from 92 individuals of buffalo was analyzed by reverse phase high performance liquid chromatography (RP-HPLC), and then the milk samples were divided into three groups according to difference of κ-CN variants. The milk and milk protein composition, as well as processing properties, including coagulation properties, anti-oxidant, emulsibility and hydrophobicity were compared in each group, besides, Mozzarella cheese was manufactured from each group and been measured the parameters of cheese yield, fat, protein, moisture and texture. Results showed three obvious κ-CN phenotypes were screened by RP-HPLC, the frequencies of BB, BC and AB were 76.1%, 6.8% and 17.0%, respectively. Milk samples with AB type κ-CN variant showed lower milk total solid (P>0.05), fat (P<0.05) and protein (P>0.05) than BB type, while milk with BC type of κ-CN has higher κ-CN and whey protein (P<0.05) and much lower β-CN content than other two kinds of milk. The milk with BB and BC type of κ-CN variants had shorter rennet coagulation time and higher curd firmness than AB type (P<0.05). The Mozzarella cheese production (P>0.05), hardness (P<0.05) and springiness (P<0.05) of milk with AB type of κ-CN were lower than BB and BC. Milk with AB type κ-CN variants had higher emulsifying stability, than the other two kinds of milk, while BB type of milk showed higher anti-oxidant ability than the other two types of milk. In conclusion, κ-CN variants determined by RH-HPLC influenced buffalo milk protein processing properties, the milk with A type κ-CN variants showed lower coagulation ability and mozzarella cheese production.


Buffalo milk, kappa-casein, phenotypic variation, Mozzarella cheese, processing properties

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 549-555

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