Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin

KYSELOVÁ, Jitka, JEČMÍNKOVÁ, Kateřina, MATĚJÍČKOVÁ, Jitka, HANUŠ, Oto, KOTT, Tomáš, ŠTÍPKOVÁ, Miloslava and KREJČOVÁ, Michaela. Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin. Asian-Australasian Journal of Animal Sciences , 2019, 32, 14-22. ISSN 1011-2367.
Year2019
CathegoryScientific publication in impacted journals
Internal link19003.pdf
Abstract

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