Hallén, Elin
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
uIndividual milk samples from 121 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of beta- and kappa-casein and beta-lactoglobulin were analysed. Chromatographically pure chymosin was added to skim milk and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 25 min (G'(25)) were registered for each sample. The B allele of kappa-casein was associated with improved coagulating properties of milk, whereas the E allele showed a negative effect on these traits. The beta-casein A(2)A(2) genotype was associated with inferior milk coagulation characteristics. Total protein concentration of milk was positively associated with curd firmness, but showed no association with milk coagulation time. (c) 2006 Elsevier Ltd. All rights reserved.
Nyckelord
milk protein polymorphism; chymosin; coagulation time; curd firmness; rheology
Publicerad i
International Dairy Journal
2007, volym: 17, nummer: 7, sidor: 791-799
Utgivare: ELSEVIER SCI LTD
SLU författare
Juhlin, Jessica
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
Andrén, Anders
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Lundén, Anne
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
- Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Livsmedelsvetenskap
Veterinärmedicin
Husdjursvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.idairyj.2006.09.011
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/16335