The effect of kappa-casein genotype on the quality of milk and fresh cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F10%3A48260" target="_blank" >RIV/60460709:41210/10:48260 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of kappa-casein genotype on the quality of milk and fresh cheese

Popis výsledku v původním jazyce

Samples of evening milk from three groups of Holstein cows with kappa-casein genotypes (AA, AB and BB) were taken for analysis and for cheesemaking to evaluate the dependence of some characteristics of milk, fresh cheese and whey on the kappa-casein genotype. The milk with kappa-casein genotype BB showed the best technological properties (higher dry matter and fat content, higher yield and shorter renneting time) during the cheesemaking, followed by kappa-casein AB milk. Milk with kappa-casein AA genotype had the lowest dry matter content and the least intensive syneresis. Renneting time of the milk was affected by milk protein content and indirectly correlated with milk fat content. Cheeses with a higher solids non-fat content had higher fat losses into the whey.

Název v anglickém jazyce

The effect of kappa-casein genotype on the quality of milk and fresh cheese

Popis výsledku anglicky

Samples of evening milk from three groups of Holstein cows with kappa-casein genotypes (AA, AB and BB) were taken for analysis and for cheesemaking to evaluate the dependence of some characteristics of milk, fresh cheese and whey on the kappa-casein genotype. The milk with kappa-casein genotype BB showed the best technological properties (higher dry matter and fat content, higher yield and shorter renneting time) during the cheesemaking, followed by kappa-casein AB milk. Milk with kappa-casein AA genotype had the lowest dry matter content and the least intensive syneresis. Renneting time of the milk was affected by milk protein content and indirectly correlated with milk fat content. Cheeses with a higher solids non-fat content had higher fat losses into the whey.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

—

Svazek periodika

41

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

—

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—