Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II)

被引：7
|
作者：
Molina, L. H. [1 ]
Benavides, T.
Brito, C.
Carrillo, B.
Molina, I.
机构：
[1] Univ Austral Chile, Fac Ciencias Agr, Inst Ciencia & Tecnol Alimentos, Valdivia, Chile
[2] Univ Austral Chile, Fac Ciencias Econ & Adm, Inst Estadist, Valdivia, Chile
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2006年 / 59卷 / 03期
关键词：
coagulation properties; genetic variants; kappa-casein and beta-lactoglobulin;
D O I：
10.1111/j.1471-0307.2006.00262.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The purpose of this study was to relate the genetic variants A and B of kappa-casein (kappa-CN) and beta-lactoglobulin (beta-Lg) of the milk of 10 Chilean Holstein-Friesian cows and its coagulation properties (coagulation ability of milk, curd firmness and syneresis of the curd). The results showed that beta-Lg AB phenotypes have a significant effect on the studied properties in comparison with the samples containing the AA phenotype. A and B variants of kappa-CN did not have a significant effect on the coagulation properties, although there was a favourable interaction between beta-Lg AB and kappa-CN B.
引用
收藏
页码：188 / 191
页数：4
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