Milk rennet coagulation properties and factors affecting it
2008
Joudu, I., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Henno, M., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Vaerv, S., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Sabre, D., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Viinalass, H., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Puessa, T., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Kaart, T., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences | Kaert, O., Estonian Univ. of Life Sciences, Tartu (Estonia). Inst. of Veterinary Medicine and Animal Sciences
Coagulating properties of milk influence cheese-making ability, cheese yield, and its quality. The present article reviews, and provides an overview of milk rennet coagulation properties and factors affecting it among daily cattle in Estonia. The frequencies of the genetic variants of κ-casein and β-lactoglobulin, and their relationships to milk rennet coagulation properties in Estonian dairy breeds were found. Due to the non-independent segregation of four casein genes in cattle, the genetic variation of different milk proteins was examined, their effects on milk coagulation properties was determined. The effect of milk proteins on rennet coagulation properties was investigated.
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