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Conference paper - Peer-reviewed, 2016

Milk coagulation properties and milk protein genetic variants of three cattle breeds/types in Sri Lanka

Abeykoon, C. D.; Rathnayake, R. M. C.; Johansson, Monika; Silva, G. L. L. P.; Ranadheera, C. Senaka; Lundh, Åse; Vidanarachchi, Janak


Milk coagulation is the primary step in the development of most dairy products. Raw milk from individual cows and different breeds exhibit distinct coagulation capacities. This variation is largely influenced by milk protein genetic variants. The aim of the present study was to evaluate differences in coagulation properties between milk obtained from three cattle breeds/types found in Sri Lanka. A total of 90 milk samples (400mL from each individual) were collected from two Sri Lankan cattle breeds/types (Thamankaduwa White/TW and Local/"Batu" cattle) and one European cattle breed (Friesian). Collected samples were subjected to enzymatic coagulation using commercial rennet source (Chymax (R), Christian Hansen Standard, Denmark) and lactic acid bacteria (LAB) coagulation using a commercial starter culture(YFL 8 12, Christian Hansen Standard, Denmark) to determine milk coagulation properties. Different properties of milk coagulum such as yield, curd firmness, syneresis and rheological properties were evaluated. The biochemical composition (lactose, protein, fat, solid-non-fat) of milk samples were determined. Capillary Zone Electrophoresis (CZE) method was used to determine milk protein genetic variants. Experimental design was Nested Completely Randomized Design with three treatments. Milk coagulation time and curd firmness after enzymatic-coagulation were not significantly different (p>0.05) among the breeds. Coagulum yield was significantly higher (p<0.05) for the TW type than that of other breeds. Coagulum yield was negatively correlated with beta-caseinA1 and alpha-lactalbumin in both enzymatic (-0.58) and LAB coagulation (-0.69). Coagulum yield was positively correlated (p<0.05) with beta-casein B variant (0.70), protein (0.34) and lactose (0.36) contents. Meltability value was weakly and positively (p<0.05) correlated (0.34) with fat content of milk. Overall results indicate that there is a significant correlation between milk coagulation properties and milk protein genetic variants in three cattle breeds/types considered in the current study. TW type is the unique among studied breeds in terms of coagulation properties and milk protein genetic variants. (C) 2016 The Authors. Published by Elsevier Ltd.


Milk coagulation properties; enzymatic coagulation; lactic acid bacteria coagulation; milk protein genetic variants; Sri Lanka

Published in

Procedia Food Science
2016, Volume: 6, pages: 348-351


International Conference of Sabaragamuwa-University-of-Sri Lanka (ICSUSL)