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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

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  • Frida Gustavsson, Lund University, Sverige
  • Albert Johannes Buitenhuis
  • Maria Glantz, Lund University, Sverige
  • Hans Stalhammar, VikingGenetics, Sverige
  • Helena Lindmark-Mansson, Lund University, Sverige
  • Nina Aagaard Poulsen
  • Lotte Bach Larsen
  • Anders Andren, Swedish Univ Agr Sci, Swedish University of Agricultural Sciences, BioCtr, Dept Food Sci, Sverige
  • Maria Paulsson, Lund University, Sverige

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.

TidsskriftInternational Dairy Journal
Sider (fra-til)102-107
Antal sider6
StatusUdgivet - nov. 2014

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