Coagulation properties and Nostrano di Primiero cheese yield of milk from Brown grazing cows of different k-casein genotype
| Autor: | G. Gaiarin, W. Ventura, S. Bovolenta, E. Saccà |
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| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: | |
| Zdroj: | Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 284-286 (2011) |
| Druh dokumentu: | article |
| ISSN: | 1594-4077 1828-051X |
| DOI: | 10.4081/ijas.2003.s1.284 |
| Popis: | Genetic variants of milk proteins affect composition, technological characteristics and, as a consequence, cheesemaking properties of milk (Jakob and Puhan, 1992; Mariani and Summer, 1999). The effects of αS1, β and k-caseins variants, on milk coagulation properties are well known (Grosclaude, 1988). Cheesemaking involving many cheese varieties showed shorter clotting and curd firming times, higher curd firmness and cheese yields with the k-casein BB variant (Van Den Berg et al., 1992;Walsh et al., 1998)...... |
| Databáze: | Directory of Open Access Journals |
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