Effect of genetic variants of beta -lactoglobulin and kappa -casein on the composition of milk and its suitability for cheesemaking
Rahali, V.; Menard, J.L.
Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol I: 295
The genetic polymorphism of milk proteins affects milk composition and its suitability for cheesemaking. This study aimed to examine the effects of the A and B genetic variants of beta -lactoglobulin and kappa -casein on these 2 properties. Samples of raw milk from 230 Friesian cows were made into 83 samples of Camembert-type cheese. Eight genetic combinations were studied; genetic identification was carried out using electrophoresis.