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Effect of environmental and genetic factors on the degree of glycosylation of kappa casein

Effect of environmental and genetic factors on the degree of glycosylation of kappa casein

Journal of Dairy Science 73(Supplement 1): 109

The degree of glycosylation of kappa -casein (GKC) has been measured in 41 Holstein cows at the university farm since Jan. 1989, as a potential indicator of industrial quality of milk. Milk from morning milkings was sampled under monthly and weekly regimes, and analysed for fat, protein, somatic cell count, casein content and GKC. 24 cows were phenotyped AA and 17 cows were phenotyped AB for kappa -casein.

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Accession: 002082028

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