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

页码：188 / 191

页数：4

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