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Albert Johannes Buitenhuis

The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

  • Nina Aagaard Poulsen
  • Henriette Pasgaard Bertelsen, Danmark
  • Hanne Bak Jensen, Danmark
  • F Gustavsson, Department of Food Technology, Engineering and Nutrition, Lund University, Sverige
  • M Glantz, Department of Food Technology, Engineering and Nutrition, Lund University, Sverige
  • H Lindmark Månsson, Department of Food Technology, Engineering and Nutrition, Lund University, Sverige
  • A Andrén, Department of Food Science, Swedish University of Agricultural Sciences, Sverige
  • M Paulsson, Department of Food Technology, Engineering and Nutrition, Lund University, Sverige
  • Christian Bendixen, Danmark
  • Albert Johannes Buitenhuis
  • Lotte Bach Larsen
Substantial variation in milk coagulation properties has been observed among dairy cows. Consequently, raw milk from individual cows and breeds exhibits distinct coagulation capacities that potentially affect the technological properties and milk processing into cheese. This variation is largely influenced by protein composition, which is in turn affected by underlying genetic polymorphisms in the major milk proteins. In this study, we conducted a large screening on 3 major Scandinavian breeds to resolve the variation in milk coagulation traits and the frequency of milk with impaired coagulation properties (noncoagulation). In total, individual coagulation properties were measured on morning milk collected from 1,299 Danish Holstein (DH), Danish Jersey (DJ), and Swedish Red (SR) cows. The 3 breeds demonstrated notable interbreed differences in coagulation properties, with DJ cows exhibiting superior coagulation compared with the other 2 breeds. In addition, milk samples from 2% of DH and 16% of SR cows were classified as noncoagulating. Furthermore, the cows were genotyped for major genetic variants in the αS1- (CSN1S1), β- (CSN2), and κ-casein (CSN3) genes, revealing distinct differences in variant frequencies among breeds. Allele I of CSN2, which had not formerly been screened in such a high number of cows in these Scandinavian breeds, showed a frequency around 7% in DH and DJ, but was not detected in SR. Genetic polymorphisms were significantly associated with curd firming rate and rennet coagulation time. Thus, CSN1S1C, CSN2B, and CSN3B positively affected milk coagulation, whereas CSN2A2, in particular, had a negative effect. In addition to the influence of individual casein genes, the effects of CSN1S1-CSN2-CSN3 composite genotypes were also examined, and revealed strong associations in all breeds, which more or less reflected the single gene results. Overall, our results strongly suggest that milk coagulation is under the influence of additive genetic variation. Optimal milk for future cheese production can be ensured by monitoring the frequency of unfavorable variants and thus preventing an increase in the number of cows producing milk with impaired coagulation. Selective breeding for variants associated with superior milk coagulation can potentially increase raw milk quality and cheese yield in all 3 Scandinavian breeds
TidsskriftJournal of Dairy Science
Sider (fra-til)4830-4842
Antal sider13
StatusUdgivet - aug. 2013


  • milk coagulation, genetic polymorphism, protein composition, composite genotype

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