Effect of Cattle Breeds on Milk Composition and Technological Characteristics in China
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among three buffalo breeds in China. The technological characteristics of milk produced by three cattle breeds of river buffalo (Murrah), crossbreed 1st generation (F1), crossbreed multiple generation (FH, H3) buffaloes were investigated. Cattle breeds showed evident effect on milk protein, fat and total solids content, but little effect on most of buffalo casein molecular weight. Milk fat, protein content and the viscosity of buffalo milk from river buffalo were lower than those of F1 and FH, so was the buffer capacity. The viscosity was negatively correlated to temperature and concentration. Results of stability coefficient showed that milk dispersion system had the best dynamic stability characteristics under pH 6.6 and 6 times dilution, while zeta potential of Murrah milk was slightly higher than that of hybrid offspring (F1, FH). SDS-PAGE results showed that buffalo αs-casein had a slightly faster mobility than standard αs-casein; while buffalo β-casein showed a slightly slower mobility than standard β-casein. There is no clear differences in molecular weight of αs-, β-, and κ-casein among Murrah, F1 and FH.
Abstract
Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among three buffalo breeds in China. The technological characteristics of milk produced by three cattle breeds of river buffalo (Murrah), crossbreed 1st generation (F1), crossbreed multiple generation (FH, H3) buffaloes were investigated. Cattle breeds showed evident effect on milk protein, fat and total solids content, but little effect on most of buffalo casein molecular weight. Milk fat, protein content and the viscosity of buffalo milk from river buffalo were lower than those of F1 and FH, so was the buffer capacity. The viscosity was negatively correlated to temperature and concentration. Results of stability coefficient showed that milk dispersion system had the best dynamic stability characteristics under pH 6.6 and 6 times dilution, while zeta potential of Murrah milk was slightly higher than that of hybrid offspring (F1, FH). SDS-PAGE results showed that buffalo αs-casein had a slightly faster mobility than standard αs-casein; while buffalo β-casein showed a slightly slower mobility than standard β-casein. There is no clear differences in molecular weight of αs-, β-, and κ-casein among Murrah, F1 and FH.
참고문헌 (31)
- Ahmad, S., "Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk", Food Chem, 106, pp.11~17 (2008)
- Anema, S. G., "ζ-Potentials of casein micelles from reconstituted skim milk heated at 120℃", Int. Dairy J, 6, pp.673~687 (1996)
- Bengoechea, C., "Formation of protein nanoparticles by controlled heat treatment of lactoferrin: factors affecting particle characteristics", Food Hydrocoll, 25, pp.1354~1360 (2011)
- Benincasa, C., "The use of multi element profiling to differentiate between cow and buffalo milk", Food Chem, 110, pp.257~262 (2008)
- Bouzid, H., "Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks", J. Memb. Sci, 314, pp.67~75 (2008)
- Duan, R. L., "Mixed micelles loaded with silybin-polyene phosphatidylcholine complex improve drug solubility", Acta Pharmacol. Sin, 32, pp.108~115 (2011)
- Elsayed, S., "Evaluation of the allergenicity and antigenicity of bovine-milk as1-casein using extensively purified synthetic peptides", Scand J. Immunol, 60, pp.486~493 (2004)
- FAO., "Bulletiin of the international dairy federation", The world dairy situation Bulletin, (446) (2010)
- Han, B. Z., "A survey on the microbiological and chemical composition of buffalo milk in China", Food Control, 18, pp.742~746 (2007)
- Han, G., "A study on physicochemical properties of Chinese buffaloo milk", J. South China Agr Univ, 15, pp.92~97 (1994)
- Jeurnink, T. J. M., "Changes in milk on heating: viscosity measurements", J. Dairy Res, 60, pp.139~150 (1993)
- Kehoe, J. J., "Interaction between β- casein and whey proteins as a function of pH and salt concentration", J. Agric. Food. Chem, 59, pp.349~355 (2011)
- Klein, M., "Interactions between whey protein isolate and gum Arabic", Colloids Surf., B. Biointerfaces, 79, pp.377~383 (2010)
- Kristensen, D., "Rheology and surface tension of selected processed dairy fluids influence of temperature", J. Dairy Sci, 80, pp.2282~2290 (1997)
- Laemmli, U. K, "Cleavage of structural proteins during the assembly of the head of the head of bacteriophage T4", Nature, 227, pp.680~685 (1970)
- Lindmark-Månsson, H., "Composition of Swedish dairy milk", Int. Dairy J, 13, pp.409~425 (2003)
- Liu, C., "Aggregation kinetics and β-potential of soy protein during fractionation", Food Res. Int, 44, pp.1392~1400 (2011)
- Ménard, O., "Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane", Food Chem, 120, pp.544~551 (2010)
- Maurice-Van Eijndhoven, M. H. T., "Short communication: milk fat composition of 4 cattle breeds in the Netherlands", J. Dairy Sci, 94, pp.1021~1025 (2011)
- McMahon, D. J., "Microstructural changes in casein supramolecules during acidification of skim milk", J. Dairy Sci, 92, pp.5854~5867 (2009)
- McMahon, D. J., "Supramolecular structure of the casein micelle", J. Dairy Sci, 91, pp.1709~1721 (2008)
- Michalski, M. C., "Microfiltration of raw whole milk to select fractions with different fat globule size distributions: process optimization and analysis", J. Dairy Sci, 89, pp.3778~3790 (2006)
- Morrison, I. D., "Colloidal dispersions: suspensions, emulsions, and foams" (2002), Wiley
- T. Norrapoke, "Effects of Protein Level and Mangosteen Peel Pellets (Mago-pel) in Concentrate Diets on Rumen Fermentation and Milk Production in Lactating Dairy Crossbreds", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 25(7), pp.971~979 (2012), 아세아·태평양축산학회[DOI]
- Pang, K., "Study on changes of chemical compositions in Murrah Xilin buffalo milk", Food Sci, 28, pp.44~48 (2007)
- Poulsen, N. A., "The influence of feed and herd on fatty acid composition in 3 dairy breeds (Danish Holstein, Danish Jersey, and Swedish Red)", J. Dairy Sci, 95, pp.6362~6371 (2012)
- Salaün, F., "Buffering capacity of dairy products", Int. Dairy J, 15, pp.95~109 (2005)
- Slyke, D. D. V., "On the measurement of buffer values and on the relationship of buffer value to the dissociation constant and reaction of the buffer solution", J. Biol. Chem, 52, pp.525~570 (1922)
- S. Terramoccia, "The Influence of Dietary Characteristics on the Milk Quantity and Quality of Riverine Buffaloes: Estimate of the Energy", Protein Requirements, for a Medium-high Production, in the First Ninety Days of Lactation, 2012, pp.25(3), 335~340[DOI]
- Waritthitham, A., "Assessment of beef production from BrahmanThai native and Charolais×Thai native crossbred bulls slaughtered at different weights. I: Growth performance and carcass quality", Meat Sci, 85, pp.191~195 (2010)
- Xiangxue Xie, "Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 25(6), pp.824~831 (2012), 아세아·태평양축산학회[DOI]