Association of casein micelle size and enzymatic curd strength and dry matter curd yield

• Autor(a) principal: Freitas,Denise Ribeiro de
• Data de Publicação: 2019
• Outros Autores: Souza,Fernando Nogueira de, Oliveira,Jamil Silvano de, Ferreira,Diêgo dos Santos, Ladeira,Cristiane Viana Guimarães, Cerqueira,Mônica Maria Oliveira Pinho
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300750
• topic: caseins; cheese; whey proteins

ABSTRACT: The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale cheese production. In this research, 140 bulk tank milk samples were collected at dairy farms. The traits were analyzed using two linear models, including only fixed effects. Smaller micelles were associated with higher κ-casein and lower αs-casein contents. The casein micellar size (in the absence of the αs-casein and κ-casein effects) did not affect the enzymatic curd strength; however, smaller casein micelles combined with higher fat, lactose, casein and κ-casein contents exhibited a favorable effect on the dry matter curd yield. Overall, results of the present study provide new insights into the importance of casein micelle size for optimizing cheese production.