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Relationship between A and B variants of κ‐casein and β‐lactoglobulin and coagulation properties of milk (Part II)
Author(s) -
MOLINA L H,
BENAVIDES T,
BRITO C,
CARRILLO B,
MOLINA I
Publication year - 2006
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2006.00262.x
Subject(s) - syneresis , casein , coagulation , genetic variants , food science , chemistry , dairy industry , milk protein , phenotype , cheesemaking , whey protein , biochemistry , genotype , medicine , gene
The purpose of this study was to relate the genetic variants A and B of κ‐casein (κ‐CN) and β‐lactoglobulin (β‐Lg) of the milk of 10 Chilean Holstein–Friesian cows and its coagulation properties (coagulation ability of milk, curd firmness and syneresis of the curd).The results showed that β‐Lg AB phenotypes have a significant effect on the studied properties in comparison with the samples containing the AA phenotype. A and B variants of κ‐CN did not have a significant effect on the coagulation properties, although there was a favourable interaction between β‐Lg AB and κ‐CN B.