Influence de la teneur en caséine β sur les caractéristiques physico-chimiques et l'aptitude à la coagulation enzymatique du lait de chèvre

Abstract

The influence of β-casein content on physico-chemical and renneting properties of goat's milk. Milks from goats of A/A, A/O and O/O genotypes at the β-casein locus were compared in terms of N fractions, micellar characteristics, Ca distribution and renneting properties. A/A milks were associated with higher casein and lower total calcium contents, lower pH, and larger and more hydrated and mineralised micelles than O/O milks. These showed a poor rennetability as compared with normal milks. These results were in good accordance with current micellar models, and with previous data on αs1-casein genetic polymorphism.