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Article

Quantitative and qualitative detailed milk protein profiles of 6 cattle breeds: Sources of variation and contribution of protein genetic variants.

Journal of dairy science - 1 Dec 2020

Amalfitano Nicolò, Stocco Giorgia, Maurmayr Alice, Pegolo Sara, Cecchinato Alessio, Bittante Giovanni

Abstract excerpt

Different fractions of milk nitrogenous compounds (not only caseins) have different effects on the nutritional value of milk, its coagulation and curd firming properties, and its cheese-making efficiency. To assess different sources of variation, especially the cows' breed and genetic variants of the main protein fractions, milk samples were collected from 1,504 cows belonging to 3 dairy breeds...

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Identifiers

PMID: 33069399
DOI: 10.3168/jds.2020-18497

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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