Casein is the collective name for a family of milk proteins. In bovine milk, casein comprises four peptides: αS1, αS2, β, and κ, differing in their amino acid, phosphorus and carbohydrate content but similar in their amphiphilic character. Hydrophilic and hydrophobic regions of casein show block distribution in the protein chain. Casein peptides carry negative charge on their surface as a resul...

The aims of this study were to estimate the effect cow breed on milk protein profile, and assess relationship between profile coagulation properties (MCP) predicted with mid-infrared spectroscopy (MIRS). dataset included 173,841 test-day observations 12,533 specialised (Holstein-Friesian [HF] Brown Swiss [BS]) dual-purpose cows (Simmental [SI] Alpine Grey) sampled in 488 multi-breed herds. Fixe...

Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge detailed information on milk proteins under various treatments important for selecting appropriate thermo-processing identifying markers to monitor load products. In present study, we used proteomics tec...

The present study was conducted to investigate the existence of polymorphism at Kappa-casein (κ-CN) locus in the Nili-Ravi buffalo. A PCR-RFLP method was used to distinguish buffalo κ-CN alleles. The genotypes were confirmed through specific, clearly distinguishable DNA band pattern resulting from digestion with three selected restriction enzymes (HinfI, HaeIII and MaeII). Analysis of 163 anima...