During 2016 – 2017 m. data on the chemical composition of Lithuanian Black-and-White cows milk were collected and its technological properties were determined in order to clarify the purposeful use of such milk for the production of the highest quality dairy products. The qualitative and quantitative composition of proteins from this breed of cows milk has been analyzed for the first time. The correlation between milk composition and technological properties was calculated. An in vitro protein digestibility study of black-and-white cows milk products, showed the biological value of proteins; biologically active peptides with antioxidant, ACE inhibitory and antimicrobial properties were isolated.
Project funding:
The Ministry of Agriculture of the Republic of Lithuania
Project results:
Strong correlations are found between milk proteins coagulation properties and ?- and ?-casein content. Cows milk from native Black-and-white breed is characterized by particularly good coagulation properties (only 2% of the analyzed 219 samples were non-coagulating). It is recommended to use Lithuanian Black-and-White Cows milk for the production of cheese and fermented milk products. After milk protein digestion, 317 different peptides have been identified, 30 of them have biological activity (mainly ACE inhibitory properties).
Period of project implementation: 2016-05-06 - 2017-12-01
Project coordinator: Kaunas University of Technology
