Genetic variants of milk proteins and cheese yield
1994
Puhan, Z. | Jakob, E. (Swiss Federal Inst. of Technology, Zurich (Switzerland). Lab. of Dairy Science)
Data taken from the literature are summarized in order to demonstrate the effect of genetic polymorphisms of milk proteins on milk properties relevant to cheesemaking, for example protein content, casein number, rennet coagulation properties and cheese yielding capacity of milk. The problems of a Tilsiter cheese factory are reported, showing that low frequency of kappa-Cn B within a herd may impair the rennetability of milk to such an extent that there is a severe deterioration in cheese quality. Despite the fact that the problems could be overcome in the case in point by increasing the proportion of kappa-Cn AB or BB type cows, it is concluded that, for the time being, kappa-Cn variants should not generally be used as a criterion for selection in dairy cattle breeding. A regression of the frequency of the kappa-Cn B allele should, however, be prevented.
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