Influence of kappa-casein and beta-lactoglobulin phenotype on the heat stability of milk

Authors
Paterson, GR MacGibbon, AKH Hill, JP
Citation
Gr. Paterson et al., Influence of kappa-casein and beta-lactoglobulin phenotype on the heat stability of milk, INT DAIRY J, 9(3-6), 1999, pp. 375-376
Citations number
5
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL DAIRY JOURNAL
ISSN journal
09586946 → ACNP
Volume
9
Issue
3-6
Year of publication
1999
Pages
375 - 376
Database
ISI
SICI code
0958-6946(199903/06)9:3-6<375:IOKABP>2.0.ZU;2-P
Abstract
The combined effect of genetic variations of beta-lactoglobulin and kappa-c asein on the heat stability of milk was studied. The phenotype combination beta-lactoglobulin AA with kappa-casein BE was associated with the highest maximum coagulation time. (C) 1999 Published by Elsevier Science Ltd. All r ights reserved.