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Research article - Peer-reviewed, 2009

Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels

Hallen, Elin; Allmere, Toomas; Lunden, Anne; Andren, Anders


Individual milk samples from 80 cows in mid-lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of beta- and kappa-casein and beta-lactoglobulin were analysed for acid Coagulation properties. Glucono-delta-lactone (1.5%) was added to defatted, heated (90-95 degrees C) samples and theological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 4, 8 and 10 h (G'(4), G'(8), and G'(10) were registered for each sample. Milk protein composition was analysed by reversed phase HPLC. Concentration of beta-lactoglobulin in milk was found to be an important factor for the variation in CT and G'. The A allele of beta-lactoglobulin was associated with higher concentrations of beta-lactoglobulin in milk compared with B. When no adjustment for beta-lactoglobulin concentration was made, there was a significant overall effect of beta-lactoglobulin genotype on acid coagulation, where the AA and AB genotypes were associated with better curd firmness compared with BB, whereas at equal beta-lactoglobulin concentrations a tendency in the opposite direction was found with a significant and positive effect of BB compared with AB. Lactose concentration of milk had a positive effect on acid coagulation and was shown to improve G' in milk with low beta-lactoglobulin concentrations. (C) 2009 Elsevier Ltd. All rights reserved.

Published in

International Dairy Journal
2009, volume: 19, number: 6-7, pages: 399-404

Authors' information

Hallén, Elin
Swedish University of Agricultural Sciences, Department of Food Science
Allmere, Toomas
Swedish University of Agricultural Sciences, Department of Food Science
Lundén, Anne
Swedish University of Agricultural Sciences, Department of Animal Breeding and Genetics
Andrén, Anders
Swedish University of Agricultural Sciences, Department of Food Science

UKÄ Subject classification

Veterinary Science
Food Science
Animal and Dairy Science

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