| Data: |
2021 |
| Descripció: |
31 pag. |
| Resum: |
This study investigated the effect of β-casein (CN) genetic polymorphisms (A2A2 versus control milk A2A1/A1A1/A2A2) on acid coagulation and acidification properties of milk. There are studies regarding the consumers opinion of milk containing β-CN A1 and A2 variants, as well about the enzymatic coagulation. However, little is known about the effect of these genetic variants in acid coagulation of milk. For that reason, the objective of the present work was to study the acid coagulation and acidification properties of milk A2A2 in comparison of control milk. Acid coagulation and acidfication characteristics of milks were evaluated by Optigraph® and Cinac® devices, respectively, and the water-holding capacity of milk gels were also analysed. Some variables were highly influenced by the farm factor, showing the importance of the effect of other intrinsic parameters that may influence the results. Milk containing the β-CN A2A2 genotype presented higher gel density index in comparison to that from the control milk. Clotting time and aggregation rate, despite not showing statistically significant differences, were higher in β-CN A2A2 milk than control one. Latency time also were higher in β-CN A2A2 milk, coinciding with a longer time to reach pH 4. 6 and lower acidification rate, although these last two parameters were not statistically significant. Both milks presented the same water-holding capacity. Summarizing, β-CN genotype (A1 vs A2) slightly affected some parameters of acid coagulation of milk, being possible to elaborate dairy products with both type of milks. |
| Nota: |
TFM |
| Nota: |
Màster Universitari en Qualitat d'Aliments d'Origen Animal |
| Drets: |
Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan aquestes es distribueixin sota la mateixa llicència que regula l'obra original i es reconegui l'autoria de l'obra original.  |
| Llengua: |
Anglès |
| Titulació: |
Qualitat d'Aliments d'Origen Animal [4313796] |
| Pla d'estudis: |
Màster Universitari en Qualitat d'Aliments d'Origen Animal [1364] |
| Document: |
Treball de fi de postgrau |
| Àrea temàtica: |
Ciència i Tecnologia dels Aliments |
| Matèria: |
β-CN poymorphism ;
A2A2 milk ;
Acid coagulation and fermentation characteristics ;
Polimorfismo de la β-CN ;
Leche A2A2 ;
Características de coagulación ácida y acidificación |
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