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An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk

Nilsson, Kajsa LU ; Abdelghani, Ahmed ; Burleigh, Stephen LU ; Buhelt Johansen, Lene ; Lindmark-Månsson, Helena LU ; Paulsson, Marie LU and Glantz, Maria LU (2020) In International Dairy Journal 109.
Abstract

Non-coagulating milk is unwanted in cheese production because it impairs chymosin-induced coagulation properties in bulk milk. Milk samples were analysed to investigate the coagulation process in non-coagulating milk for comparison with milk samples that have a high coagulation ability. This was done by measuring two peptides after chymosin cleavage, namely para-κ-casein and caseinomacropeptide, in all the milk samples using capillary electrophoresis. The results showed that cleavage of κ-casein into para-κ-casein and caseinomacropeptide occurred in both coagulation groups, suggesting that the aggregation stage is the cause of non-coagulating milk. Non-coagulating milk had lower content of para-κ-casein after chymosin addition compared... (More)

Non-coagulating milk is unwanted in cheese production because it impairs chymosin-induced coagulation properties in bulk milk. Milk samples were analysed to investigate the coagulation process in non-coagulating milk for comparison with milk samples that have a high coagulation ability. This was done by measuring two peptides after chymosin cleavage, namely para-κ-casein and caseinomacropeptide, in all the milk samples using capillary electrophoresis. The results showed that cleavage of κ-casein into para-κ-casein and caseinomacropeptide occurred in both coagulation groups, suggesting that the aggregation stage is the cause of non-coagulating milk. Non-coagulating milk had lower content of para-κ-casein after chymosin addition compared with coagulating milk, which might be the result of a lower content of available κ-casein. Furthermore, this study indicates that there are different mechanisms that explain good coagulation ability and lack of coagulation ability of milk. The results can be useful in understanding the potential chemical mechanisms behind non-coagulating milk.

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author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
109
article number
104754
publisher
Elsevier
external identifiers
  • scopus:85086896093
ISSN
0958-6946
DOI
10.1016/j.idairyj.2020.104754
language
English
LU publication?
yes
id
b5d3ddcb-f746-4056-8a92-89135b9ca26f
date added to LUP
2020-07-07 09:10:02
date last changed
2023-12-19 00:23:57
@article{b5d3ddcb-f746-4056-8a92-89135b9ca26f,
  abstract     = {{<p>Non-coagulating milk is unwanted in cheese production because it impairs chymosin-induced coagulation properties in bulk milk. Milk samples were analysed to investigate the coagulation process in non-coagulating milk for comparison with milk samples that have a high coagulation ability. This was done by measuring two peptides after chymosin cleavage, namely para-κ-casein and caseinomacropeptide, in all the milk samples using capillary electrophoresis. The results showed that cleavage of κ-casein into para-κ-casein and caseinomacropeptide occurred in both coagulation groups, suggesting that the aggregation stage is the cause of non-coagulating milk. Non-coagulating milk had lower content of para-κ-casein after chymosin addition compared with coagulating milk, which might be the result of a lower content of available κ-casein. Furthermore, this study indicates that there are different mechanisms that explain good coagulation ability and lack of coagulation ability of milk. The results can be useful in understanding the potential chemical mechanisms behind non-coagulating milk.</p>}},
  author       = {{Nilsson, Kajsa and Abdelghani, Ahmed and Burleigh, Stephen and Buhelt Johansen, Lene and Lindmark-Månsson, Helena and Paulsson, Marie and Glantz, Maria}},
  issn         = {{0958-6946}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{International Dairy Journal}},
  title        = {{An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk}},
  url          = {{http://dx.doi.org/10.1016/j.idairyj.2020.104754}},
  doi          = {{10.1016/j.idairyj.2020.104754}},
  volume       = {{109}},
  year         = {{2020}},
}