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Effects of genetic variants of kappa -casein and beta -lactoglobulin on cheese yielding capacity of milk preheated at different temperatures

Choi, J.W.; Ng Kwai Hang, K.F.

Korean Journal of Dairy Science 20(2): 113-122

1998

Accession: 003118477
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834 milk samples with different phenotypes of kappa -casein ( kappa -CN) and beta -lactoglobulin ( beta -LG) and preheating temperatures of 30, 70, 75 and 80 degrees C were used for the manufacture of laboratory-scale Cheddar cheeses. Effects of genetic variants of kappa -CN and beta -LG on cheese yielding capacity of preheated milk were investigated.

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Related References

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