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Variation in milk protein composition. Studies on kappa -casein and beta -lactoglobulin genetic polymorphism and on milk plasmin



Variation in milk protein composition. Studies on kappa -casein and beta -lactoglobulin genetic polymorphism and on milk plasmin



Rapport, Institutionen for Husdjursforadling och Sjukdomsgenetik, Sveriges Lantbruksuniversitet (71): v + 28



kappa -Casein variants in milk samples from 74 cows influenced curd firmness (P<0.01) and to a lesser extent rennet clotting time (RCT). Individual milks containing kappa -casein B had shorter RCT and time to cutting, and produced firmer curd than milk containing kappa -casein A. Charge differences between kappa -casein variants may be responsible for differences in RCT though not for micelle aggregation (curd firmness).

Accession: 001728054

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