Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin
Year | 2019 |
Cathegory | Scientific publication in impacted journals |
Internal link | 19003.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 |
VÚŽV v.v.i. > List of our publications >