Effect of methionine and fishmeal added to the diet of cows with different beta-lactoglobulin genotypes on the composition and physical properties of milk

Polymorphism in ovine ANXA9 gene and the physio‐chemical properties and the fraction of protein in milk

“…Caseins are characterized by micellar construction, and their structure consists of water‐soluble calcium phosphates, magnesium and potassium salts, which – together with hydrophilic and hydrophobic groups – affect their stability . An increased proportion of kappa‐casein in milk is desirable to improve cheese‐making efficiency, and the level of beta‐casein is correlated with a decrease in rennet coagulation, which affects the quality of ripened cheeses . In our study the most desired profile of protein fractions in ovine milk was determined for animals with homozygous genotype AA with SNP1 and SNP3 polymorphisms.…”

“…[25][26][27] An increased proportion of kappa-casein in milk is desirable to improve cheese-making efficiency, and the level of beta-casein is correlated with a decrease in rennet coagulation, which affects the quality of ripened cheeses. 25,28,29 In our study the most desired profile of protein fractions in ovine milk was determined for animals with homozygous genotype AA with SNP1 and SNP3 polymorphisms.…”