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Relationship between A and B variants of kappa-casein and beta-lactoglobulin and coagulation properties of milk (Part II)
Abstract
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. © 2006 Society of Dairy Technology.
Más información
| Título según WOS: | Relationship between A and B variants of kappa-casein and beta-lactoglobulin and coagulation properties of milk (Part II) |
| Título según SCOPUS: | Relationship between A and B variants of ?-casein and ß-lactoglobulin and coagulation properties of milk (Part II) |
| Título de la Revista: | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
| Volumen: | 59 |
| Número: | 3 |
| Editorial: | WILEY-BLACKWELL |
| Fecha de publicación: | 2006 |
| Página de inicio: | 188 |
| Página final: | 191 |
| Idioma: | English |
| URL: | http://doi.wiley.com/10.1111/j.1471-0307.2006.00262.x |
| DOI: |
10.1111/j.1471-0307.2006.00262.x |
| Notas: | ISI, SCOPUS |