Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows

Thom Huppertz; Jeroen Heck; Etske Bijl; Nina Aagaard Poulsen; Lotte Bach Larsen

doi:10.1016/j.idairyj.2021.105064

Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows

Thom Huppertz^*, Jeroen Heck, Etske Bijl, Nina Aagaard Poulsen, Lotte Bach Larsen

^*Corresponding author for this work

Food Quality and Design

Research output: Contribution to journal › Article › Academic › peer-review

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Abstract

In this study, protein and salt distributions in the milk of 48 Holstein-Friesian cows were studied. Gross composition of milk samples and variation between individual cows was in line with expectation. However, the mineralisation of the casein fraction, expressed in mmol protein-associated calcium per 10 g casein, differed >2-fold between the milk samples. Reasons for this variation are unknown and could not be correlated to casein composition and/or genetic variants of caseins. Furthermore, notable differences (>5-fold) in non-sedimentable (100,000×g for 60 min) casein were observed. Percentages of non-sedimentable caseins differed for κ-casein genetic variants (BB > AB > AA) and increased with increasing degree of glycosylation. Higher levels of non-sedimentable caseins with increasing degree of glycosylated κ-casein could be attributable to increased repulsion between the micelles, leading to the formation of a less cohesive sediment on centrifugation.

Original language	English
Article number	105064
Journal	International Dairy Journal
Volume	119
Early online date	20 Mar 2021
DOIs	https://doi.org/10.1016/j.idairyj.2021.105064
Publication status	Published - 2021

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title = "Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows",

abstract = "In this study, protein and salt distributions in the milk of 48 Holstein-Friesian cows were studied. Gross composition of milk samples and variation between individual cows was in line with expectation. However, the mineralisation of the casein fraction, expressed in mmol protein-associated calcium per 10 g casein, differed >2-fold between the milk samples. Reasons for this variation are unknown and could not be correlated to casein composition and/or genetic variants of caseins. Furthermore, notable differences (>5-fold) in non-sedimentable (100,000×g for 60 min) casein were observed. Percentages of non-sedimentable caseins differed for κ-casein genetic variants (BB > AB > AA) and increased with increasing degree of glycosylation. Higher levels of non-sedimentable caseins with increasing degree of glycosylated κ-casein could be attributable to increased repulsion between the micelles, leading to the formation of a less cohesive sediment on centrifugation.",

author = "Thom Huppertz and Jeroen Heck and Etske Bijl and Poulsen, {Nina Aagaard} and Larsen, {Lotte Bach}",

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T1 - Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows

AU - Huppertz, Thom

AU - Heck, Jeroen

AU - Bijl, Etske

AU - Poulsen, Nina Aagaard

AU - Larsen, Lotte Bach

PY - 2021

Y1 - 2021

N2 - In this study, protein and salt distributions in the milk of 48 Holstein-Friesian cows were studied. Gross composition of milk samples and variation between individual cows was in line with expectation. However, the mineralisation of the casein fraction, expressed in mmol protein-associated calcium per 10 g casein, differed >2-fold between the milk samples. Reasons for this variation are unknown and could not be correlated to casein composition and/or genetic variants of caseins. Furthermore, notable differences (>5-fold) in non-sedimentable (100,000×g for 60 min) casein were observed. Percentages of non-sedimentable caseins differed for κ-casein genetic variants (BB > AB > AA) and increased with increasing degree of glycosylation. Higher levels of non-sedimentable caseins with increasing degree of glycosylated κ-casein could be attributable to increased repulsion between the micelles, leading to the formation of a less cohesive sediment on centrifugation.

AB - In this study, protein and salt distributions in the milk of 48 Holstein-Friesian cows were studied. Gross composition of milk samples and variation between individual cows was in line with expectation. However, the mineralisation of the casein fraction, expressed in mmol protein-associated calcium per 10 g casein, differed >2-fold between the milk samples. Reasons for this variation are unknown and could not be correlated to casein composition and/or genetic variants of caseins. Furthermore, notable differences (>5-fold) in non-sedimentable (100,000×g for 60 min) casein were observed. Percentages of non-sedimentable caseins differed for κ-casein genetic variants (BB > AB > AA) and increased with increasing degree of glycosylation. Higher levels of non-sedimentable caseins with increasing degree of glycosylated κ-casein could be attributable to increased repulsion between the micelles, leading to the formation of a less cohesive sediment on centrifugation.

U2 - 10.1016/j.idairyj.2021.105064

DO - 10.1016/j.idairyj.2021.105064

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VL - 119

JO - International Dairy Journal

JF - International Dairy Journal

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Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows

Abstract

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