Genetic variants of milk protein and its technological properties in Swiss and black-and-white cows
1993
Sivkin, N.V.
Genetic variants of kappa-casein influenced on the composition and technological properties of cow milk. The decrease of kappa-casein's electric charge (AAABBB) gave rise to the duration fall of milk's rennet curdling, BBAB by 15 minutes, BBAA by 27 minutes. The presence of B variant's kappa-casein in milk increased the speed of synergy. Technological quality of milk which was conditioned by kappa-casein's variants showed cross-breeding differences. Swiss breed is superior to black-and-white breed by these indexes
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