MILK WITH INCREASING CASEIN CONTENT

GM OF LIVESTOCK

through pronuclei microinjection

Introduction of extra copies of casein genes

CASEIN
Major protein in milk (>78% of the protein) Modern dairy cattle single copy gene of -CN, -CN, and k-CN Adding single copy , expected: impact on cheese industry End result: Gatheringthe S1-CN content, result in over US$190 million/yrcasein, 20% in Protein network casein suspension fat and water. -CN content reduces rennet clotting times & the extent of syneresis.
Cheese manufacture.

RELATIONSHIP BETWEEN [CASEIN], MILK FAT & CHEESE YIELD.

Y = [(0.93 x F) + C 0.1)] x 1.09/(1 M) Where; Y = cheese yield (kg of cheese/100 kg of milk) F = percentage of milk fat C = percentage of casein protein M= cheese moisture (kg of water/kg of cheese typically 0.38)
Each change of 0.1% in total protein cheese yield by 0.164 kg. casein has effects on the dairy industry, reciprocal decrease in water content. - transportation cost and processing cost

BOVINE MILK & CALCIUM

Bovine milk, excellent source of calcium. Caseins are phosphorylated thus bind divalent cations Binding of casein to cation

THE LIMITS OF THE MAMMARY GLAND IN SYNTHESIZING PROTEIN

Explored using rodent transgenic models - overexpressed of -LG, suppressed the expression of endogenous milk protein genes - overexpressed of -antitrypsin did not appear to be at the expense of other milk protein. The genes encoding bovine caseins have been expressed at high levels appropriate microinject of complete casein locus into the pronuclei Yeast artificial chromosomes, bacterial artificial chromosomes, or overlapping DNA cosmid clones