| Sumario: | Most abundant goat milk proteins are caseins. Genetic protein polymorphism of αS1 casein is believed to affect cheese yield and production profitability of the cheese-makers. This thesis work aimed to investigate the relationship between concentration of αs1 casein and
coagulation properties of goat milk with the use of rheological studies.
Milk samples from 58 Swedish Landrace goats from two herds were analyzed in terms of milk composition, αS1 casein concentration and coagulation properties. It was found that most prevalent variants were of goats with low (43%) and medium (34%) αS1 casein concentration,while high concentration of αS1 casein was noted only in 23% of goats.
It was observed that the concentration of αS1 casein in caprine milk influences its coagulation properties. Goats with low αS1 casein concentration in milk were characterized by weaker gel firmness, compared to medium and high concentration group and had longer coagulation
time. Coagulation time was strongly associated with the pH value of the milk. Moreover,milks with higher levels of αS1 casein were characterized by a lower pH than groups with
medium and low level of αS1 casein concentration.
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