This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Trujillo, A.J. Articles by Amills, M. Search for Related Content Social Bookmarking                         What's this?

Revisión: E1 polimorfismo del gen de la caseina s1 caprina y su efecto sobre la producción, la composición y las propiedades tecnológicas de la leche y sobre la fabricación y la maduración del queso

Review: Polymorphism of the caprine s1-casein gene and its effect on the production, composition and technological properties of milk and on cheese making and ripening

Unitat de Tecnologia dels Aliments. Centre Especial de Referència en Làctis. Facultat de Veterinària, Universitat Autònoma de Barcelona. Bellaterra 08193. Spain

J. Jordana

Unitat de Genètica i Millora. Facultat de Veterinària. Universitat Autònoma de Barcelona. Bellaterra 08193. Spain

B. Guamis

Unitat de Tecnologia dels Aliments. Centre Especial de Referència en Làctis. Facultat de Veterinària, Universitat Autònoma de Barcelona. Bellaterra 08193. Spain

J.M. Serradilla

Departamento de Producción Animal. Escuela Técnica Superior de Ingenieros Agrónomos y de Montes., Universidad de Córdoba. Córdoba 14080. Spain

M. Amills

Unitat de Genètica i Millora. Facultat de Veterinària. Universitat Autònoma de Barcelona. Bellaterra 08193. Spain

The caprine _s1-casein gene displays a high degree of polymorphism, with eight different protein variants described up to date. The rate of synthesis of the mature protein is closely linked to the caprine _s1-casein genotype. There are three variants which are associated to high _s1-casein content in milk (A, B, and C), one to an intermediate content (E), three to a low content (D, F, and G) and one to a null content (O). During the last few years studies of goat milk protein polymorphism have gained renewed interest, as the ocurrence of certain milk protein genetic variants is correlated with the composititon of milk and also with some milk processing parameters. For instance, analyses of the physicochemical properties of milk from goats homozy gous for the three main _s1-casein alleles (A, E, F) confirm the effects of the genotypes on the percentage of casein and fat, and shows significant effects on the diameter of the micelles and their calcium content. These characteristics seem to be associated with enhanced clotting of goat milk, cheese curd firmness, curd syneresis and overall cheese yield. The caprine _s1-casein gene constitutes a very attractive model for studying the regulation of the expression of the corresponding protein, and might also become a very powerful tool in improving the technolog ical properties of goat milk.

Key Words: goat milk • s1-casein • polymorphism • cheese

Food Science and Technology International, Vol. 4, No. 4, 217-235 (1998)
DOI: 10.1177/108201329800400401


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?

This article has been cited by other articles:

				G. De La Torre, E. Ramos, J.L. Ares, J.M. Serradilla, and M.R. Sanz Sampelayo Composition and Technological Quality of Malaguena Goat Milk. Effect of Genotype for Synthesis of {alpha}s1-Casein in Milk and Protein Content in the Diet Food Science and Technology International, October 1, 2008; 14(5_suppl): 77 - 83. [Abstract] [PDF]