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Influence des variants AA, EE et FF de la caséine α s1 caprine sur le rendement fromager et les caractéristiques sensorielles de fromages traditionnels : premières observations

1994; EDP Sciences; Volume: 74; Issue: 2 Linguagem: Inglês

10.1051/lait

1297-9694

L. Vassal, Agnès Delacroix-Buchet, Jean-Paul Bouillon,

Proteins in Food Systems

Le polymorphisme de la caséine as' caprine est associé à différents niveaux de synthèse protéique: les allèles A, 8 et C sont associés à un taux de caséine Us, "fort .. (3,6 gll), l'allèle E à un taux "moyen .. (1,6 gll) et les allèles D et F à un taux "faible » (0,6 gll).Ce travail avait L Vassal et al milk F one during the whole lactation period but the difference was lower in spring.The milk E was intermediate.The fat content of the milk A was also increased but less than the protein content.Due to the higher protein and fat contents, the higher casein/protein ratio and the better milk protein retention in curd, the cheese yield was proportionally increased: the mean differences between A and E and between A and F fresh cheese yields reached 8.2 and 17.7% respectively.Cheeses made from milk A were less fat, firmer and had a less intense characteristic 'goat flavour' than the E and F cheeses, the last difference being more marked in summer and autumn.goat's milk cheese / genetic polymorphism / ast-casein / cheese yield / sensory properties