Slaucamo govju κ-kazeīna un β-laktoglobulīna genotipu nozīme piena pārstrāde | The κ-casein and β-lactoglobulin genotypes of dairy cows influence on milk processing
2016
Petrovska, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture | Jonkus , D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture
Casein and β-lactoglobulin are important components in milk. Casein is very important milk protein, but β-lactoglobulin is whey protein. Micelles of casein effected milk coagulation properties and it is very essential for cheese manufacturing. Casein is subdivided into four main groups: αS1-casein, αS2-casein, β-casein, and κ-casein. κ-casein micelles are connected in submicelle with calcium phosphate bond and it is the factor which affect coagulation. General alleles of k-casein are A, B and E was analysed in previous papers. Milk yield was observed highest with genotype AA, bet milk protein and milk fat was highest with genotype BB. According by previous researches the frequency of A allele was highest in Holstein, Simental, but highest frequency of B allele was observed from Brown Swiss. This topic is urgent in Latvia, because increase Holstein, but decrease Latvian brown and Latvian blue cows. Latvian brown and Latvian blue cows produce milk with highest milk fat and protein content, and it is important for cheese manufacturing. β-lactoglobulin effected milk composition and milk coagulation properties. Time of coagulation was shorter from dairy cows with genotype AA. Highest lactoglobulin content and lower casein content was observed from cows with genotype BB.
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