Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2
... the interference of the casein-casein interaction and cellulose particles that function similar to fat globules. The present study was aimed to assess the impact of hydrocolloid gums on functional, textural and sensory attributes of low fat Cheddar cheese. Buffalo milk was standardized at 2% and 4% fat levels to manufacture Cheddar cheese. Cheese samples were manufactured by adding xanthan gum and guar gums individually @ 1...
Paul I. Ankeli, Mashood A. Raji, Haruna M. Kazeem, Moses O. Odugbo, Nendir J. Umaru, Idowu O. Fagbamila, Livinus T. Ikpa, Obinna O. Nwankiti, Issa A. Muraina, Pam D. Luka and Nicholas D. Nwankpa
... chloride and hydrolysed casein. They had no phosphatase activity, did not produce ‘film and spots’ and neither hydrolysed arginine nor urea and were preliminarily identified as members of the Mycoplasma mycoides sub-cluster which comprises Mmm and Mycoplasma mycoides subspecies capri (Mmc). Three (3) of the 8 Mycoplasma isolates were identified as Mmm using the IS1296F/R(all) and MM450/MM451 primer sets. The 574 bp product obtained by MM450/MM451 ...
Muhammad Naeem1, Bushra Sadia1,2,*, Faisal Saeed Awan1and Muhammad Anjum Zia3
Muhammad Umair Sattar1, Aysha Sameen1,*, Nuzhat Huma1 and Muhammad Shahid2
...ted that level of intact casein in LFMCs decreased with increase in ripening period. Use of guar gum at 0.15% level (G0.15) was found to be more effective as it act synergistically with cheese milk homogenization. They collectively increased the fat retention (10.67%) which inturn improve meltability (59.72 mm), stretchability (52.63 cm), texture (1650.7 g) and appearance (L*= 63.30) of G0.15. In conclusion, use of guar gum at 0.15% level...
Nuzhat Huma1, Fozia Ghaffar1, Saima Rafiq2,*, Imran Pasha1, Aysha Sameen1, Imran Hayat2 and Imtiaz Hussain2
...rotein fractionations of casein and whey proteins of milk from different dairy animals like buffalo, cow, sheep, goat and camel. The buffalo and sheep milks have comparatively higher fat, solid-not-fat and total solid contents than other milks. Maximum whey proteins were found in the sheep milk (0.78%) whereas cow milk had lowest contents (0.54%). Non-casein-nitrogen (NCN) contents in sheep milk were higher followed by camel...
Masroor Ellahi Babar*
...font-size: small;">Kappa-casein played critical role in the expression of milk protein. It stabilizes the milk micelle and gene 5’ flanking region which works valuably in transcription regulation. Current study illustrates that Kappa-casein gene 5︠ flanking region in Dromedary camel of Pakistan is highly polymorphic and it is phylogeneticaly linked with other mammals. The analyses of the sequence of 5︠ flanking reg...
Yongyun Zhang1, 2, Xinyang Fan1, Fangting Zhou1, Weizhen Li3, Yina Ouyang1,4 and Yongwang Miao1*
...t-size: small;">Alpha S1-casein (αS1-CN) is a major casein in milk, which exerts a crucial role in casein transport and is related to individual milk components, nutritive value and production traits of milk. So far, αS1-CN coding gene (CSN1S1) has been widely studied in dairy cattle, but the polymorphisms of the CSN1S1 gene hav...
Ruqayya Bint Khalid1, Asif Nadeem1,2*, Maryam Javed1, Muhammad Zubair Shabbir3 and Masroor Ellahi Babar4
...ont-size: small;">β-casein is second most abundant protein of cow’s milk. β-caseingene is highly polymorphic. A1 and A2 are the frequently occurred variants. A1 is recognized as potential cause of several human diseases. It is important to evaluate the A1/A2 β-casein status in milk. Current study was conducted to molecular characterize the exonic regions of β-
Shakila Mumtaz1, Khalid Javed1, Muhammad Dawood1*, Muhammad Imran2, Asad Ali1 and Nazia Ramzan1
...n be found in milk. Beta-caseins are thought to be more important because some serious health-related issues in humans have been reported with the consumption of A1 milk (mutated casein variant). This study was planned to investigate the polymorphism in the beta-casein gene (CSN2) in Sahiwal (40), American Holstein Friesian (40) and the crossbred (Sahiwal × HF) (50). PCR-RFLP and con...
Alshimaa A. Hassanien1*, Asmaa Osama Tolba2, Asmaa A. A. Hussein3, Walaa M. Elsherif4
...ow milk proteins such as casein and α-lactalbumin on S. aureus isolates of chicken and beef meat and human. Bacteriological culture and PCR were used for S. aureus detection in 150 meat products (50 grilled chickens, 50 grilled beef kofta, and 50 cooked beef meat) as well as 92 food handlers. 23S rRNA gene sequencing was done. Disk diffusion method was used for antimicrobial resistance detection, while the impact of casein...
Arab Khan Lund1*, Atta Hussain Shah2, Gul Bahar Khaskheli2, Mool Chand Malhi3, Ahmed Sultan Jatoi4, Abdul Samad Mangsi5 and Asad Ali Khaskheli6
...mical constituents; ash, casein number (CN), non-casein (NCN), whey protein nitrogen (WPN) and whey protein denaturation (WPD) were significantly (p<0.05) varied at different heat treatments in contrast to control (T0). The variation was also observed in conductivity, refractive index, moisture, fat, protein and lactose content, however, it was non-significant (p>0.05). Results are concluded that the nitrogen fractions...
Tri Eko Susilorini1*, Ahmad Furqon2, Wike Andre Septian1, Desinta Wulandari3, Suyadi Suyadi3
...rphic, Local goat, Kappa-casein
...
Jie Wu1,2, Xiang-long Lu1,2, Wen-dan Wang1,2, Tian-you Wu1,2, Xing-yi Zhang1,2 and Yan-jing Su1,2*
...(α-LA), but not in casein content. The content of β-LG and α-LA in milk with the high foaming property of 70-96% (milk C) was significantly higher than that of milk with the low foaming property 30-48% (milk E). In terms of essential amino acids (EAA), the leucine (Leu) and lysine (Lys) were present in the highest quantities, and of the nonessential amino acids (NEAA), glutamic acid (Glu) had the highest content. Of the free fatty acids (FFA),...
Hermawan Setyo Widodo1,2*, Tridjoko Wisnu Murti1, Ali Agus1, Ambar Pertiwiningrum1
...discrepancy of αs1 casein. The information was lacking on Peranakan Ettawa (PE), Saanen (SA), and Sapera (SP). The objective of this study was to reveal the variation and its expression in those breeds. RFLP-PCR (XmnI) was applied to identify A, F, and N alleles with AS-PCR for the E allele on 44 PE, 121 SA, and 15 SP does then sequencing. SDS-PAGE fractionated then quantified the milk proteins from 34 PE, 57 SA, and 15 SP does. The study found the A all...
