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Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk

机译：胶束钙和磷对牛乳凝乳酶凝结特性的影响

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摘要

The main requirement for milk processed in most cheese typologies is its rennet coagulation ability. Despite the increasing number of studies, the causes for abnormal coagulation of milk are not fully understood. The aim of this study was to ascertain relationships between milk characteristics and its rennet coagulation ability, focusing on the influence of calcium (Ca) and phosphorus (P). Ca and P are essential constituents of the micelles. Micellar P can be present as part of colloidal calcium phosphate (inorganic-P) or covalently bound to caseins as phosphate groups (casein-P). Eighty one herd milk samples (SCC＜400000 cell/ml) were classified as Optimal (8), Suboptimal (39) Poor (29) and Non-coagulating milk (5), according to their rennet coagulation parameters as assessed by lactodynamographic test. Samples were analysed for their chemical composition (basic composition, protein fractions, minerals and salt equilibria), physicochemical parameters (pH and titratable acidity) and rheological properties. Optimal milk was characterised by the highest contents of major constituents, protein fractions and minerals, lowest content of chloride and highest values of titratable acidity. Non-coagulating milk was characterised by the highest values of pH and the lowest of titratable acidity. At micellar level, Optimal milk showed the highest values of colloidal Ca, casein-P and colloidal Mg (g/100 g casein), while Non-coagulating milk showed the lowest values. Interestingly, there was no statistical difference regarding the content of colloidal inorganic-P (g/100 g casein) between Optimal and Non-coagulating milks. Overall, high mineralisation of the micelle (expressed as g inorganic-P/100 g casein) positively affect its rennetability. However, excessive mineralisation could lead to a reduction of the phosphate groups (g casein-P/100 g casein) available for curd formation.
机译：在大多数奶酪类型中，加工牛奶的主要要求是凝乳酶凝结能力。尽管有越来越多的研究，但对牛奶异常凝结的原因尚不完全清楚。这项研究的目的是确定牛奶特性与其凝乳酶的凝结能力之间的关系，重点是钙（Ca）和磷（P）的影响。 Ca和P是胶束的必需成分。胶束P可以作为胶体磷酸钙（无机P）的一部分存在，也可以作为磷酸基团与酪蛋白共价结合（酪蛋白P）。根据通过乳功描记法评估的凝乳酶凝结参数，将八十一只牛乳样本（SCC ＜400000细胞/ ml）分类为最佳（8），次优（39）差（29）和不凝乳（5）。分析样品的化学组成（基本组成，蛋白质组分，矿物质和盐平衡），理化参数（pH和可滴定酸度）和流变特性。最佳牛奶的主要成分，蛋白质组分和矿物质含量最高，氯化物含量最低，可滴定酸度值最高。非凝乳的特征在于最高的pH值和最低的可滴定酸度。在胶束水平，最佳牛奶显示的胶体钙，酪蛋白-P和胶体镁（g / 100 g酪蛋白）最高，而非凝结牛奶显示最低。有趣的是，最佳和不凝结乳之间的胶态无机-P（g / 100 g酪蛋白）含量没有统计学差异。总体而言，胶束的高矿化度（表示为g无机P / 100 g酪蛋白）对其复生能力有积极影响。但是，过多的矿化作用可能导致可用于凝乳形成的磷酸基团减少（g酪蛋白-P / 100 g酪蛋白）。

著录项

  • 来源
    《Journal of dairy research》 |2014年第2期|129-136|共8页
  • 作者

    Massimo Malacarne; Piero Franceschi; Paolo Formaggioni; Sandro Sandri; Primo Mariani; Andrea Summer;

  • 作者单位

    Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy;

    Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy;

    Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy;

    Centra Servizi per l'Agroalimentare, Via Torelli 17, I-43123 Parma, Italy;

    Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy;

    Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cows; herd milk; rennet coagulation; casein micelle; calcium; phosphorus;

    机译：牛牛群奶凝乳酶凝结;酪蛋白胶束钙;磷;

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