A comparison of native state of casein micelles of buffalo and cow milk and its molecular changes under different physico-chemical conditions - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 2011

A comparison of native state of casein micelles of buffalo and cow milk and its molecular changes under different physico-chemical conditions

Résumé

Buffalo milk is the second most produced milk in the world after cow milk with about 13% (89.3 out of 693.7 billion litres) contribution in the world’s milk production. Buffalo milk increased at a double rate as compared to cow’s during last decade at global level. 92% of this milk is produced in India and Pakistan. This milk is majorly handled by “informal sector” in all its producing countries except Italy. Quantitatively, buffalo milk is richer in all major constituents like fat, lactose, minerals and proteins particularly in casein contents than that of cow milk (casein concentration of buffalo milk is equivalent to total protein concentration of cow milk). Caseins are present in the form of supramolecular spherical colloidal structures named casein micelles like other milks. Casein micelles play a key role in milk for its biological and technological functionalities. Despite of lot of literature on casein micelles of cow milk, its micellar organization and dynamics are not well known whereas the knowledge on casein micelles of buffalo milk is even far less especially in its native state and under different physico-chemical conditions. The objective of this study was to gain knowledge on casein micelles of buffalo milk in its native state and its molecular changes as a function of different physico-chemical conditions (ionic strength, acidification, alkalinisation, microfiltration/diafiltration and heat-treatments). The comparison with casein micelles of cow milk was used as a reference throughout the study. Biochemical, physic-chemical, molecular, microscopic, macroscopic, physical and organoleptic approaches were used to compare casein micelles of both milks. The proportion of casein/soluble proteins was 80/20 in both milks. In native state, casein micelles of buffalo milk were higher in concentration, bigger in size, less hydrated, more mineralized as compared to casein micelles of cow milk with similar charge and casein classes. The comparison of amino acids sequences of casein micelles showed a homology of 95% in both milks which globally depicts the similar molecular organization of caseins. Casein micelles showed similar behavior against different physic-chemical conditions like cow milk qualitatively but due to quantitative differences, there found some delays in molecular changes in the buffalo’s casein micelles. It showed that buffalo milk can be employed for the production of products which are already being produced by cow milk like different types of cheeses and to prepare casein constituents.
Fichier principal
Vignette du fichier
36S Ahmad-Athens_1.ppt (991.23 Ko) Télécharger le fichier
36S Ahmad-Athens_2.ppt (12.16 Mo) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-01454321 , version 1 (03-06-2020)

Identifiants

  • HAL Id : hal-01454321 , version 1
  • PRODINRA : 199807

Citer

S. Ahmad, F.M. Anjum, J.F. Grognet, Frédéric Gaucheron. A comparison of native state of casein micelles of buffalo and cow milk and its molecular changes under different physico-chemical conditions. IDF International Symposium on Sheep, Goat and other non-Cow Milk, May 2011, Athènes, Greece. ⟨hal-01454321⟩
152 Consultations
21 Téléchargements

Partager

Gmail Facebook X LinkedIn More