Research article - Peer-reviewed, 2008
Relationship between haptoglobin and serum amyloid A in milk and milk quality
Akerstedt, Maria; Waller, Karin Persson; Larsen, Lotte Bach; Forsback, Linda; Sternesjo, AseAbstract
The objective of this study was to evaluate relationships between the presence in milk of the major bovine acute phase proteins, haptoglobin (Hp) and serum amyloid A (SAA), and milk quality parameters. Composite milk samples were collected from 89 clinically healthy dairy cows and analysed for Hp and SAA, total protein, casein, and whey protein levels, casein number, proteolysis, total fat and lactose levels, and somatic cell count (SCC). Milk samples with detectable levels of Hp showed lower total protein and casein levels than those samples without Hp, whereas milk samples with detectable levels of SAA had lower casein number and lactose level than samples without detectable SAX Samples with detectable levels of acute phase proteins also showed an elevated SCC. The results suggest that the presence of Hp and SAA in milk might indicate unfavourable changes in milk composition, especially in relation to protein quality. (C) 2008 Elsevier Ltd. All rights reserved.Keywords
acute phase proteins; haptoglobin; serum amyloid A; milk quality; casein; milkPublished in
International Dairy Journal2008, volume: 18, number: 6, pages: 669-674
Publisher: ELSEVIER SCI LTD
Authors' information
Åkerstedt, Maria
Swedish University of Agricultural Sciences, Department of Food Science
Persson Waller, Karin
Swedish University of Agricultural Sciences, Department of Clinical Sciences
Persson Waller, Karin
National Veterinary Institute (SVA)
Bach Larsen, Lotte
Aarhus University
Forsbäck, Linda
Swedish University of Agricultural Sciences, Department of Animal Nutrition and Management
Sternesjö, Åse (Lundh, Åse)
Swedish University of Agricultural Sciences, Department of Food Science
Swedish University of Agricultural Sciences, Department of Food Science
Sternesjö Lundh, Åse (Lundh, Åse)
Swedish University of Agricultural Sciences, Department of Food Science
UKÄ Subject classification
Animal and Dairy Science
Publication Identifiers
DOI: https://doi.org/10.1016/j.idairyj.2008.01.002
URI (permanent link to this page)
https://res.slu.se/id/publ/18254