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 a 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.
Kateg. publikaceVědecké publikace impaktované
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Abstrakt

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

ProjektRozvoj hospodářských zvířat v multifunkčním zemědělství
OdděleníChov skotu, Genetika a šlechtění hospodářských zvířat