Poljoprivreda, Vol. 13 No. 1, 2007.
Pregledni rad
GENETIC ASPECTS OF MILK COAGULATION PROPERTIES IN DAIRY CATTLE
M. Cassandro
Chiara Dalvit
E. Zanetti
M. De Marchi
R. Dal Zotto
Sažetak
Authors reviewed the genetic aspects of milk coagulation ability focusing on heritability and genetic correlation values and on the breed and milk protein loci effects on rennet coagulation time and curd firmness. The review discussed milk and cheese yield production all over the world concluding that the per capita retail demand for cheese will increase with a mean annual growth rate of 0.8%. Therefore, in the future, cheese production will continue to be one of the major livestock food products around the world. The development of new payment systems for milk considering the intrinsic value for cheese making ability, could be an important opportunity for select best individual within dairy cattle breeds and to preserve, among dairy cattle breeds, those with high milk coagulation properties. Often these genetic resources, beyond their genetic value, also exercise a positive influence on sustainability of milk production in fragile environments, such as mountain areas, preserving an important cultural value (history, traditions, arts, and literature).
Ključne riječi
dairy cattle; genetic aspects; milk coagulation properties
Hrčak ID:
16046
URI
Datum izdavanja:
29.6.2007.
Posjeta: 1.872 *