Approbation of PCR-RFLP and as-PCR Methods for Genotyping Cattle by the Dgat1 Gene

Abstract

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Regarding the Biopolymers Heat Stability Formation

“…A lot of data was obtained in studies of thermostability and cheese aptitude of milk from cows with different genotypes by milk proteins such as alfa S1-casein (CSNISI), beta-casein (CSN2), kappa-casein (CSN3) and beta-lactoglobulin (BLG). On the basis of genotyping of the black-multicolored and Holstein cows according to CSN3 gene by the PCR-RFLP method of analysis, it was shown that milk from cows with BB genotype CSN3 possessed reduced thermostability (39,3±5,43 min), AA genotype -increased thermostability (57.2±1,61 min) and milk of the animals with AB genotype took the intermediate position (56.5±2.52 min) [15,16,17].…”

Technological Additives as an Element of Dry Milk Properties Directed Formation

“…On the other hand, in view of the limited amount of high-quality raw milk and the seasonality of its production, the possibility of producing DWM, for example, from non-heat-resistant raw materials, the quality of which can be improved by using food additives, is excluded. In this situation, the DWM production with use of salts is permissible to carry out under technical conditions or standards of organizations [2,4,[19][20][21].…”