Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin
|Cathegory||Scientific publication in impacted journals|
The genetic polymorphisms were related to the milk titratable acidity (TA), alcohol stability (AS), content of P and Ca, yoghurt-pH (Y-pH) and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p
Jochová Kateřina, Ing., Ph.D.
Kott Tomáš Ing. Ph.D.
Štípková Miloslava, Ing.
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