Kajsa Nilssonaffiliated 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
Research output: Contribution to journal › Article