Effect of polymorphisms in the leptin, leptin receptor, and acyl-coenzyme A:diacylglycerol acyltransferase 1 (DGAT1) genes and genetic polymorphism of milk proteins on cheese characteristics

Journal of Dairy Science

Volumn 94, Issue 7, 2011, Pages 3295-3304

  Glantz, M ^a   Lindmark Mansson H ^a,b   Stalhammar H ^c   Paulsson, M ^a  

^a LUND UNIVERSITY   (Sweden)

^b Swedish Dairy Association   (Sweden)

^c VikingGenetics   (Sweden)

Author keywords

Cheese; Leptin; Milk gelation; Milk protein polymorphism

Indexed keywords

CASEIN; DIACYLGLYCEROL ACYLTRANSFERASE; LACTOGLOBULIN; LEPTIN; LEPTIN RECEPTOR; MILK PROTEIN;

ANIMAL; ARTICLE; CHEESE; GENETIC MARKER; GENETIC POLYMORPHISM; GENETICS;

ANIMALS; CASEINS; CHEESE; DIACYLGLYCEROL O-ACYLTRANSFERASE; GENETIC MARKERS; LACTOGLOBULINS; LEPTIN; MILK PROTEINS; POLYMORPHISM, GENETIC; RECEPTORS, LEPTIN;

EID: 79959334001     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4317     Document Type: Article

References (35)

1. Allmere T., Åkerlind M., Andrén A. Rheological properties of acidified gels of skim milk from cows selected for high or low milk fat concentration. Int. Dairy J. 1999, 9:703-707.
2. Amenu B., Deeth H.C. The impact of milk composition on Cheddar cheese manufacture. Aust. J. Dairy Technol. 2007, 62:171-184.
3. Andrén A. Influence of genetic milk protein variants on milk quality. J. Anim. Feed Sci. 2007, 16:143-150.
4. Banos G., Woolliams J.A., Woodward B.W., Forbes A.B., Coffey M.P. Impact of single nucleotide polymorphisms in leptin, leptin receptor, growth hormone receptor, and diacylglycerol acyltransferase (DGAT1) gene loci on milk production, feed, and body energy traits of UK dairy cows. J. Dairy Sci. 2008, 91:3190-3200.
5. Barbosa da Silva M.V.G., Sonstegard T.S., Thallman R.M., Connor E.E., Schnabel R.D., Van Tassell C.P. Characterization of DGAT1 allelic effects in a sample of North American Holstein cattle. Anim. Biotechnol. 2010, 21:88-99.
6. Bonfatti V., Di Martino G., Cecchinato A., Degano L., Carnier P. Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows. J. Dairy Sci. 2010, 93:3809-3817.
7. Bovenhuis H., Van Arendonk J.A.M., Korver S. Associations between milk protein polymorphisms and milk production traits. J. Dairy Sci. 1992, 75:2549-2559.
8. Buchberger J., Dovč P. Lactoprotein genetic variants in cattle and cheese making ability. Food Technol. Biotechnol. 2000, 38:91-98.
9. Choi, J. 1996. Effects of genetic variants of kappa-casein beta-lactoglobulin and heat treatments on cheese yielding capacity, cheese composition and coagulation properties of milk. MSc Thesis. McGill University, Montreal, Canada.
10. Devold T.G., Brovold M.J., Langsrud T., Vegarud G.E. Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle-Effect of milk protein polymorphism and different feeding regimes. Int. Dairy J. 2000, 10:313-323.
11. Dimitreli G., Thomareis A.S. Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity. J. Food Eng. 2007, 79:1364-1373.
12. Edwards P.B., Creamer L.K., Jameson G.B. Structure and stability of whey proteins. Milk Proteins: From Expression to Food 2009, 163-203. Elsevier Inc., Burlington, MA. A. Thompson, M. Boland, H. Singh (Eds.).
13. Elofsson U.M., Paulsson M.A., Sellers P., Arnebrant T. Adsorption during heat treatment related to the thermal unfolding/aggregation of beta-lactoglobulins A and B. J. Colloid Interface Sci. 1996, 183:408-415.
14. Glantz M., Devold T.G., Vegarud G.E., Lindmark Månsson H., Stålhammar H., Paulsson M. Importance of casein micelle size and milk composition for milk gelation. J. Dairy Sci. 2010, 93:1444-1451.
15. Glantz M., Lindmark Månsson H., Stålhammar H., Bårström L.-O., Fröjelin M., Knutsson A., Teluk C., Paulsson M. Effects of animal selection on milk composition and processability. J. Dairy Sci. 2009, 92:4589-4603.
16. Hallén E., Allmere T., Näslund J., Andrén A., Lundén A. Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels. Int. Dairy J. 2007, 17:791-799.
17. Ikonen T., Ahlfors K., Kempe R., Ojala M., Ruottinen O. Genetic parameters for the milk coagulation properties and prevalence of noncoagulating milk in Finnish dairy cows. J. Dairy Sci. 1999, 82:205-214.
18. Ikonen T., Ojala M., Syväoja E.L. Effects of composite casein and beta-lactoglobulin genotypes on renneting properties and composition of bovine milk by assuming an animal model. Agric. Food Sci. Finland 1997, 6:283-294.
19. International Dairy Federation. 2010. The world dairy situation 2010. Bulletin 446/2010. International Dairy Federation, Brussels, Belgium.
20. Jakob E., Puhan Z. Technological properties of milk as influenced by genetic polymorphism of milk proteins-A review. Int. Dairy J. 1992, 2:157-178.
21. Jenness R., Koops J. Preparation and properties of a salt solution which simulates milk ultrafiltrate. Neth. Milk Dairy J. 1962, 16:153-164.
22. Komisarek J., Dorynek Z. The relationship between the T945M single nucleotide polymorphism in the leptin receptor gene (LEPR) and milk production traits in Jersey cows. Anim. Sci. Pap. Rep. 2006, 24:271-277.
23. Kübarsepp I., Henno M., Viinalass H., Sabre D. Effect of kappa-casein and beta-lactoglobulin genotypes on the milk rennet coagulation properties. Agron. Res. 2005, 3:55-64.
24. Lodes A., Buchberger J., Krause I., Aumann J., Klostermeyer H. The influence of genetic variants of milk proteins on the compositional and technological properties of milk. 2. Rennet coagulation time and firmness of the rennet curd. Milchwissenschaft 1996, 51:543-548.
25. Lucey J.A., van Vliet T., Grolle K., Geurts T., Walstra P. Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties. Int. Dairy J. 1997, 7:381-388.
26. Marziali A.S., Ng-Kwai-Hang K.F. Effects of milk composition and genetic polymorphism on cheese composition. J. Dairy Sci. 1986, 69:2533-2542.
27. Marziali A.S., Ng-Kwai-Hang K.F. Effects of milk composition and genetic polymorphism on coagulation properties of milk. J. Dairy Sci. 1986, 69:1793-1798.
28. Marziali A.S., Ng-Kwai-Hang K.F. Relationships between milk protein polymorphisms and cheese yielding capacity. J. Dairy Sci. 1986, 69:1193-1201.
29. Ng-Kwai-Hang K.F. Genetic polymorphism of milk proteins: Relationships with production traits, milk composition and technological properties. Can. J. Anim. Sci. 1998, 78:131-147.
30. Pagnacco G., Caroli A. Effect of casein and beta-lactoglobulin genotypes on renneting properties of milks. J. Dairy Res. 1987, 54:479-485.
31. Rehn U., Petersen M.A., Hallin Saedén K., Ardö Y. Ripening of extra-hard cheese made with mesophilic DL-starter. Int. Dairy J. 2010, 20:844-851.
32. Schennink A., Stoop W.M., Visker M.H.P.W., Heck J.M.L., Bovenhuis H., van der Poel J.J., van Valenberg H.J.F., van Arendonk J.A.M. DGAT1 underlies large genetic variation in milk-fat composition of dairy cows. Anim. Genet. 2007, 38:467-473.
33. Tsioulpas A., Lewis M.J., Grandison A.S. Effect of minerals on casein micelle stability of cow's milk. J. Dairy Res. 2007, 74:167-173.
34. Walstra P., Geurts T.J., Noomen A., Jellema A., van Boekel M.A.J.S. Dairy Technology: Principles of Milk Properties and Processes 1999, Marcel Dekker Inc., New York, NY.
35. Wedholm A., Larsen L.B., Lindmark Månsson H., Karlsson A.H., Andrén A. Effect of protein composition on the cheese-making properties of milk from individual dairy cows. J. Dairy Sci. 2006, 89:3296-3305.