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Impact of genetic v...
Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle
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- Gustavsson, Frida (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Andrén, Anders (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
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- Glantz, Maria (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Stalhammar, H. (author)
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- Lindmark Månsson, Helena (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Poulsen, N. A. (author)
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Larsen, L. B. (author)
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Andren, A. (author)
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- Paulsson, Marie (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
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- Elsevier BV, 2014
- 2014
- English.
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In: International Dairy Journal. - : Elsevier BV. - 0958-6946 .- 1879-0143. ; 39:1, s. 102-107
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Abstract
Subject headings
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- Chymosin-induced gelation properties of the milk of around 400 Swedish Red dairy cows was investigated with the aim of identifying genetic protein variants that influence chymosin-induced gelation for optimisation of cheese milk through breeding practices. The variation in chymosin-induced gelation properties was shown to be large in the milk of Swedish Red and there was a high frequency of cows producing non-coagulating milk, 18%. The present study showed that the common composite beta-kappa-casein genotypes A(1)A(2)/AE and A(2)A(2)/AA were associated with both poor gelation properties and non-coagulation in the milk of Swedish Red. The present study suggests that if the frequencies of composite genotypes A(1)A(2)/AE and A(2)A(2)/AA were decreased in the Swedish Red population in favour for A(1)A(1)/AA and A(1)A(1)/AE, this could have a positive effect on the rennetability of the milk. (C) 2014 Elsevier Ltd. All rights reserved.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- LANTBRUKSVETENSKAPER -- Husdjursvetenskap -- Husdjursvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Animal and Dairy Sience -- Animal and Dairy Science. (hsv//eng)
Publication and Content Type
- art (subject category)
- ref (subject category)
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