Izvorni znanstveni članak

Influence of genetic variants of kappa casein on rheological milk properties

Snoj A. ; Biotehniška fakulteta, Oddelek za zootehniko, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija
Međugorac I.
Irena Rogelj
Dovč P.
Graml R.

Sažetak

Kappa casein genotypes were identified for 117 Brown cows using alkaline starch gel electrophoresis. In addition to genetic variants A and B the third variant C was found on the kappa casein locus. The influence of kappa casein genotype on coagulation properties of milk, and protein and fat percentage was studied. The influence of kappa casein genotype on curd firmness (a30) was highly significant. The regression coefficients for the properties r, K20 and a30 on protein and fat percentage in milk were calculated.

Ključne riječi

milk; rheological properties; kappa casein

Hrčak ID:

95957

URI

https://hrcak.srce.hr/95957

Datum izdavanja:

4.11.1991.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.112 *