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

Frida Gustavsson, A. J. Buitenhuis, Maria Glantz, H. Stalhammar, Helena Lindmark Månsson, N. A. Poulsen, L. B. Larsen, A. Andren, Marie Paulsson

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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.
Original languageEnglish
Pages (from-to)102-107
JournalInternational Dairy Journal
Volume39
Issue number1
DOIs
Publication statusPublished - 2014

Subject classification (UKÄ)

  • Food Engineering

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