Kajsa Nilsson

Doctoral Student

Research areas and keywords

UKÄ subject classification

  • Food Engineering
  • Food Science

Keywords

  • Dairy Science, Dairy Technology

Research

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

Kajsa Nilsson, Stålhammar, H., Stenholdt Hansen, M., Helena Lindmark-Månsson, Duchemin, S., Fikse, F., de Koning, D. J., Marie Paulsson & Maria Glantz, 2019, In : International Dairy Journal. 95, p. 50-57 8 p.

Research output: Contribution to journalArticle

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