Influence of genetic variants of beta-lactoglobulin on milk composition and size of casein micelles

Ng-Kwai-Hang, K.F.; Otter, D.E.; Lowe, E.; Boland, M.J.; Auldist, M.J.

Milchwissenschaft 57(6): 303-306


ISSN/ISBN: 0026-3788
Accession: 010839509

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The detailed protein composition and casein micelle size were investigated in Jersey milk with genetic variants A, B or C of beta-lactoglobulin. The mean total protein in this study was 4.00% with a casein protein ratio of 79.0. Individual protein composition were kappa-casein 2.97; beta-casein 11.92; alphas-casein 12.65; beta-lactoglobulin 3.88; alpha-lactalbumin 1.30; serum albumin 0.47; and immunoglobulin 0.76 mg/ml. There were no significant differences in the gross composition of milk for the different variants of beta-lactoglobulin. The A variant was associated with highest concentration of beta-lactoglobulin and lowest concentrations of kappa-casein. Casein micelle size ranged from 147.2 to 179.1 nm. After adjustments were made for the concentration of kappa-casein, size of casein micelles were in the following order based on genetic variants of beta-lactoglobulin A>B>C.