κ-Casein Variants in Buffalo Milk
نویسندگان
چکیده
منابع مشابه
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment on Coagulating Properties of Milk
Fifty-two Holstein cows with different phenotypes of κ-casein (κ-CN) and β-lactoglobulin (β-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80°C for 2 min. Coagulating properties of heated milk samples measured as rennet clotting time, rate of curd firming and curd firmness at cutting were determined by a Formagraph. Milk samples were analysed for fat and casein. ...
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Background: Genetic polymorphism of milk proteins has been associated with composition, manufacture, and traits of milk. Caseins are the most important milk proteins whose genes are strongly linked and inherited as a raceme. κ-casein which is a quantitatively minor constituent of bovine milk is thought to play a critical role in organization, fixation and aggregation of casein micelles and firm...
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the κ-casein protein plays a fundamental role in milk production and its composition synthesis in the mammary gland. this protein has an important role in the formation, stabilization, and aggregation of the casein micelles. in this study, we investigated the genetic variability at the exon 4 of the κ-casein gene (also known as csn3) using pcr-sscp analysis and dna sequencing. then a protein se...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1968
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(68)87074-2