The importance to determine the protein content in milk and certain milk protein fractions when selecting beef cattle
Stojic, P. (Institut "PKB-Agroekonomik", Beograd - Padinska Skela (Yugoslavia)) | Nikolic, R. | Beskorovajni, R. | Zivanovic, Lj. | Brkic, N.
The introduction by the dairy industry of a new milk evaluating system placing stress on the protein content in milk resulted in an economic interest to intensify the selection of beef cattle in regard to the higher protein content in milk. The quality and quantity of dairy products depend directly on the content and the type of protein in milk. Owing to the difference in the protein content it is possible to obtain a wide range of dairy products while processing milk. Using modern methods of research (RFLP, PCR) detailed information was gained concerning some milk protein fractions. Genetically conditioned variants of k-casein and beta-lactoglobulin have a significant influence on milk processing properties, hence it is worth while identifying and selecting them to aid in the modern selection of beef cattle.Show more [+] Less [-]