The Cinisara is an autochthonous Sicilian bovine breed reared mainly for production of Caciocavallo Palermitano, a typical stretched-curd cheese. The distribution of A and B alleles at both the b-lactoglobulin (LGB) and k-casein (CSN3) loci in Cinisara cows and their influence on milk traits and cheese yield and composition were analysed. The LGB alleles are associated with significantly different effects on whey protein level (lower for BB genotype, P<0.01), and casein index (higher value for BB genotype, P<0.001), while CSN3 alleles were associated with significantly different effects on milk yield and coagulation properties; the BB genotype showed higher values for milk yield (P<0.01) and curd firmness (a30 P<0.01 and a2r P<0.01) and lower values for coagulation and curd firming time (P<0.01) than the AA genotype. Cheese made with LGB BB milk showed higher percentage protein recovery (P<0.01); cheese made with CSN3 BB milk showed higher percentage fat recovery (P<0.05).

Effects of different genotypes at the CSN3 and LGB loci on milk and cheese-making characteristics of the bovine Cinisara breed

DI GREGORIO, Paola;DI TRANA, Adriana Carmen;RANDO, Andrea;VALLUZZI, CARMELISA;FINIZIO, DANIELA;
2017

Abstract

The Cinisara is an autochthonous Sicilian bovine breed reared mainly for production of Caciocavallo Palermitano, a typical stretched-curd cheese. The distribution of A and B alleles at both the b-lactoglobulin (LGB) and k-casein (CSN3) loci in Cinisara cows and their influence on milk traits and cheese yield and composition were analysed. The LGB alleles are associated with significantly different effects on whey protein level (lower for BB genotype, P<0.01), and casein index (higher value for BB genotype, P<0.001), while CSN3 alleles were associated with significantly different effects on milk yield and coagulation properties; the BB genotype showed higher values for milk yield (P<0.01) and curd firmness (a30 P<0.01 and a2r P<0.01) and lower values for coagulation and curd firming time (P<0.01) than the AA genotype. Cheese made with LGB BB milk showed higher percentage protein recovery (P<0.01); cheese made with CSN3 BB milk showed higher percentage fat recovery (P<0.05).
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/125983
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 16
  • ???jsp.display-item.citation.isi??? 17
social impact