Polymorphism k-casein and properties coagulation of milk | Polimorfizam k-kazeina i koagulaciona sposobnost mleka
2012
Stojčević-Maletić, J., Medicinski fakultet, Novi Sad (Serbia) | Vidović, V., Poljoprivredni fakultet, Novi Sad (Serbia) | Nemeš, Ž., Poljoprivredni fakultet, Novi Sad (Serbia) | Štrbac, Lj., Poljoprivredni fakultet, Novi Sad (Serbia) | Lukač, D., Poljoprivredni fakultet, Novi Sad (Serbia) | Stupar, M., Poljoprivredni fakultet, Novi Sad (Serbia)
The aim of this study was to determine the effect of k-casein polymorphism on the rate of coagulation. Genotyping the 8 samples with k-casein AA genotype, 9 samples with genotype AB and BB genotype 1 sample. Using model 1, k-casein genotype and total casein have a highly significant impact on the speed of coagulation of milk, while the effect of Ca without significant impact. On the basis of model 2, which excludes the impact of total casein, it can be concluded that the amount of Ca in the milk was highly significant impact on the speed of coagulation of milk. Time of cheese milk k-BB group was about 2 times faster than other k-casein group.
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