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Albert Johannes Buitenhuis

Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle. / Gustavsson, Frida; Buitenhuis, Albert Johannes; Glantz, Maria; Stalhammar, Hans; Lindmark-Mansson, Helena; Poulsen, Nina Aagaard; Larsen, Lotte Bach; Andren, Anders; Paulsson, Maria.

I: International Dairy Journal, Bind 39, Nr. 1, 11.2014, s. 102-107.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Harvard

Gustavsson, F, Buitenhuis, AJ, Glantz, M, Stalhammar, H, Lindmark-Mansson, H, Poulsen, NA, Larsen, LB, Andren, A & Paulsson, M 2014, 'Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle', International Dairy Journal, bind 39, nr. 1, s. 102-107. https://doi.org/10.1016/j.idairyj.2014.05.007

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Author

Gustavsson, Frida ; Buitenhuis, Albert Johannes ; Glantz, Maria ; Stalhammar, Hans ; Lindmark-Mansson, Helena ; Poulsen, Nina Aagaard ; Larsen, Lotte Bach ; Andren, Anders ; Paulsson, Maria. / Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle. I: International Dairy Journal. 2014 ; Bind 39, Nr. 1. s. 102-107.

Bibtex

@article{6d721a16da98491182ec555e342634db,
title = "Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle",
abstract = "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.",
keywords = "HOLSTEIN-FRIESIAN COWS, LACTOGLOBULIN BLG GENOTYPES, CASEIN CSN2-CSN3 HAPLOTYPES, COAGULATING BOVINE-MILK, PRODUCTION TRAITS, NONCOAGULATING MILK, RHEOLOGICAL PROPERTIES, ITALIAN HOLSTEIN, FINNISH AYRSHIRE, SIMMENTAL COWS",
author = "Frida Gustavsson and Buitenhuis, {Albert Johannes} and Maria Glantz and Hans Stalhammar and Helena Lindmark-Mansson and Poulsen, {Nina Aagaard} and Larsen, {Lotte Bach} and Anders Andren and Maria Paulsson",
year = "2014",
month = nov,
doi = "10.1016/j.idairyj.2014.05.007",
language = "English",
volume = "39",
pages = "102--107",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle

AU - Gustavsson, Frida

AU - Buitenhuis, Albert Johannes

AU - Glantz, Maria

AU - Stalhammar, Hans

AU - Lindmark-Mansson, Helena

AU - Poulsen, Nina Aagaard

AU - Larsen, Lotte Bach

AU - Andren, Anders

AU - Paulsson, Maria

PY - 2014/11

Y1 - 2014/11

N2 - 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.

AB - 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.

KW - HOLSTEIN-FRIESIAN COWS

KW - LACTOGLOBULIN BLG GENOTYPES

KW - CASEIN CSN2-CSN3 HAPLOTYPES

KW - COAGULATING BOVINE-MILK

KW - PRODUCTION TRAITS

KW - NONCOAGULATING MILK

KW - RHEOLOGICAL PROPERTIES

KW - ITALIAN HOLSTEIN

KW - FINNISH AYRSHIRE

KW - SIMMENTAL COWS

U2 - 10.1016/j.idairyj.2014.05.007

DO - 10.1016/j.idairyj.2014.05.007

M3 - Journal article

VL - 39

SP - 102

EP - 107

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 1

ER -