Review article

Genetic Polymorphism of Milk Proteins

E. Jakob ; Laboratory of Dairy Science, Swiss Federal Institute of Technology, CH-8092 Zurich

Abstract

The original discovery of the genetic polymorphism of ß-Lg by Aschaffen-burg & Drewryin 1955 has initiated considerable research activities on milk protein variants. In view of the immense literature dealing with these subjects, reference should be made here to some comprehensive reviews recently published (29, 37, 49, 55, 71). In many studies, possible relationships between milk protein polymorphism and milk production traits, milk composition and technological properties of milk have been shown. Consequently, the genetic variants have received great interest within the dairy industry, in particular to their well confirmed relationship with cheesemaking properties of milk. The question whether cows should be selected for desirable milk protein types, is a matter of controversy today.

Keywords

milk; protein; genetic polymorphism

Hrčak ID:

95197

URI

https://hrcak.srce.hr/95197

Publication date:

17.8.1994.

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