Article
The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds.
Journal of dairy science - 1 Aug 2013
Poulsen N A, Bertelsen H P, Jensen H B, Gustavsson F, Glantz M, Månsson H Lindmark, Andrén A, Paulsson M, Bendixen C, Buitenhuis A J, Larsen L B
Abstract excerpt
Substantial variation in milk coagulation properties has been observed among dairy cows. Consequently, raw milk from individual cows and breeds exhibits distinct coagulation capacities that potentially affect the technological properties and milk processing into cheese. This variation is largely influenced by protein composition, which is in turn affected by underlying genetic polymorphisms in the major milk...
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