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Article

Genetic parameters for rennet- and acid-induced coagulation properties in milk from Swedish Red dairy cows.

Journal of dairy science - 1 Jan 2014

Gustavsson F, Glantz M, Poulsen N A, Wadsö L, Stålhammar H, Andrén A, Lindmark Månsson H, Larsen L B, Paulsson M, Fikse W F

Abstract excerpt

Milk coagulation is an important processing trait, being the basis for production of both cheese and fermented products. There is interest in including technological properties of these products in the breeding goal for dairy cattle. The aim of the present study was therefore to estimate genetic parameters for milk coagulation properties, including both rennet- and acid-induced coagulation, in Swedish Red dairy...

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PMID: 24913648
DOI: 10.3168/jds.2014-7996

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