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Genetic Engineering of the Caseins to Modify the Behavior of Milk During Processing: A Review

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

This paper is an attempt to rationalize a basis for genetic engineering of the milk system to alter its functional characteristics. Appropriate changes in ratios of milk proteins or the introduction of novel proteins into bovine milk can lead to improvement in existing products and development of new products. A survey of the literature indicates that, in general, the addition of 20 to 30% of a normal or modified casein based on the normal complement of a particular casein is sufficient to alter the physical behavior of milk. For example, heat stability of milk may be enhanced by addition of -casein to the normal complement of -casein in milk. ß-Casein added to milk can increase the curd firmness of curd from enzymically coagulated milk. Dephosphorylated ß-casein added to artificial micelles can increase clotting time and decrease syneresis of the curd when compared with those of controls with no additions. By controlling gene dosage and the regulatory regions of the casein genes in the mammary gland, it should be possible to obtain the 20 to 30% of additional or novel caseins to modify the functionality of the milk protein system. This paper contains a discussion of strategies possible for the genetic engineering of milk to control its functional properties.

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