Kajsa Nilsson

affiliated with the university

Research areas and keywords

UKÄ subject classification

  • Food Engineering
  • Food Science


  • Dairy Science, Dairy Technology


Genomic selection against non-coagulating milk

The ability of milk to coagulate is crucial within cheese-making. Previous research has shown that 13% of milk from SR cows is poorly coagulating and as much as 18% is non-coagulating, which is an alarming high figure of 31%.

The aim of the project is to identify markers and mutations for non-coagulating milk in order to select against this undesirable property in the breeding program without negatively affect other properties of the milk. By establishing the foundation for a breeding program to reduce the occurrence of non-coagulating milk strengthens the competitiveness of the red breed and provides a multifunctional milk useful for all dairy products. This contributes to an increased growth and a profitable and sustainable production for the Swedish agriculture industry. The project is a collaboration between Lund University, Arla Foods amba, VikingGenetics, Swedish University of Agricultural Sciences and Dairy Sweden.

Recent research outputs

S. I. Duchemin, K. Nilsson, W. F. Fikse, H. Stålhammar, L. Buhelt Johansen, M. Stenholdt Hansen, H. Lindmark-Månsson, D. J. de Koning, M. Paulsson & M. Glantz, 2020 Jun 26, In : Journal of Dairy Science.

Research output: Contribution to journalArticle

Karolina Östbring, Kajsa Nilsson, Cecilia Ahlström, Anna Fridolfsson & Marilyn Rayner, 2020 May 25, In : Foods. 9, 5, 678.

Research output: Contribution to journalArticle

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