Polymorphism and effect of capa casein on technological quality milk for trapist cheese production

Abstract

The main objectives of study were to evaluate the impact of milk polymorphism significantly protein, k-casein, and to investigate whether it is possible to use this influence to improve milk production. The purpose were to examine how technology and in terms of milk processing can take advantage of these impact. The k-casein genotyping was performed in 18 cows. Isolation of DNA was performed in all blood samples. Determination of k-casein polymorphism in Red and White Holstin cattle based on analysis DNA using PCR-RFLP methods. We have analyzed the chemical composition and physical properties of milk obtained from cows of different k-casein genotypes (AA, AB, BB) and the aggregate of milk for production of cheese. Genotyping of cows has been identified 8 animals with AA, 9 with AB and 1 BB k-casein genotype. The frequencies of genotypes were: 0,44 AA + 0,500 AB + 0,056 BB = 1. Frequency of allels A and B were estimated from frequencies of genotypes, so the frequency of allel A was 0,69 and the frequency of allel B 0,31. It was found that the physicochemical composition of fresh milk that was used to produce trappist according to the criteria for the quality of milk. There were significant differences in milk fat content that are over the values for milk fat used to produce cheese. In neither sample of milk or aggregate milk not found the remains of mycotoxins and antibiotics, or E. Coli. The total number of microorganisms and somatic cells satisfying our standards.