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Kappa-casein influence on yield and quality of cottage cheese

机译：Kappa-casein对奶酪的产量和品质的影响

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Genetic markers associated with the quality of milk and dairy products are gaining great importance in the selection of cattle today. The markers include the kappa-casein gene (CSN3). The studies of many authors provide information on the effect of alleles and kappa-casein genotypes on the technological properties of milk, the quality of cheese. Data on the effect of the gene on the quantity and quality of cottage cheese, however, is covered much less. The influence of genetic modifications of kappa-casein (AA, AB, BB) on the quantity and quality indicators of the cottage cheese samples made from milk of Ural type cows is studied in the research. According to the research results, the genotype of kappa-casein affects the yield and quality of cottage cheese. A higher amount of cottage cheese is produced from the milk of cows with B-allelic variants of the CSN3 gene, by 12.25 g - 24, 90 g higher compared to the AA variant. The yield of the cottage cheese produced from the milk of animals with genotypes AB and BB kappa - casein is higher by 1.19% -2.42%. According to the results of the organoleptic assessment, the best indicators were obtained from cottage cheese samples made from cows' milk containing kappa-casein allele B in their genotype B. They had an advantage in tasting quality, the taste and smell are pure, milky, the color is white or white with a cream shade, evenly distributed over the whole mass. Larger particles of milk protein are revealed in sample No. 6, gathered from the milk of animals with BB genotype. Samples of cottage cheese made from cow's milk with variants AB and BB kappa-casein contained 0.29-0.93% more protein.
机译：与牛奶和乳制品的质量相关的遗传标记在今天选择牛的质量上很重要。标记物包括κ酪蛋白基因（CSN3）。许多作者的研究提供了有关等位基因和κ类基因型对牛奶的技术性质的影响，提供了奶酪的效果的信息。然而，关于基因对奶酪数量和质量的影响，覆盖了更低的污染。在研究中，研究了kappa-casein（aa，ab，bb）对奶酪样品的数量和质量指标的影响。根据研究结果，κ酪蛋白的基因型影响了奶酪的产量和品质。与AA变体相比，从CSN3基因的B-等位基因变体的奶牛牛奶生产了较高量的奶酪，比AA变体更高。用基因型AB和BB kappa - 酪蛋白的动物牛奶产生的奶酪的产量较高1.19％-2.42％。根据感官评估的结果，最佳指标是从奶酪样品中获得的，从含有Kappa-casein等位基因B中的奶酪牛奶制成的基因型B.它们具有品尝质量的优势，味道和气味是纯的，乳白色，颜色是白色或白色，奶油色调，均匀分布在整个质量上。在用BB基因型中从动物牛奶中收集的6种，在6号样品中揭示了较大的牛奶蛋白颗粒。由牛奶的奶酪样本，具有变体AB和BBκ酪蛋白的蛋白质含有0.29-0.93％。

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