Influence of kappa-casein and beta-lactoglobulin phenotype on the heat stability of milk
Paterson, G.R.; Macgibbon, A.K.H.; Hill, J.P.
International Dairy Journal 9(3-6): 375-376
1999
ISSN/ISBN: 0958-6946 Accession: 010840346
The combined effect of genetic variations of beta-lactoglobulin and kappa-casein on the heat stability of milk was studied. The phenotype combination beta-lactoglobulin AA with kappa-casein BB was associated with the highest maximum coagulation time.
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