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Effects of κ-casein genetic variants and lactation number on the renneting properties of individual milks

Published online by Cambridge University Press:  01 June 2009

Johan Schaar
Johan Schaar
Affiliation:
Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
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Summary

The effects of κ-casein genetic variants, lactation number, pH and casein content on the renneting properties of individual milks were studied. Rennet coagulation time (RCT) and curd firmness were determined with the aid of a lactodynamograph and the results statistically analysed. Renneting properties were strongly related to κ-casein variants and lactation number, with κ-casein B and higher lactation numbers giving shorter RCT and increased curd firmness, the effects on curd firmness being more pronounced. The effect of κ-casein variant on RCT could be eliminated by reducing pH and adding CaCl2 to the milk samples. The effect on curd firmness was not altered by this treatment, however. The results show that the renneting properties of individual milks are to a considerable degree genetically controlled.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 3 , August 1984 , pp. 397 - 406
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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