Effects of Milk Composition and Genetic Polymorphism on Cheese Composition

Cheese was manufactured for 14 mo under controlled laboratory conditions from 291 lots of milk originating from 31 Holstein cows of different phenotypes for β-casein, κ-casein, and β-lactoglobulin. Cheese samples from each lot were assayed for total solids, fat, and protein. Milk was analyzed for to...

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Veröffentlicht in:	Journal of dairy science 1986-10, Vol.69 (10), p.2533-2542
Hauptverfasser:	Marziali, A.S., Ng-Kwai-Hang, K.F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences BOVIN LAITIER CALIDAD CASEIN CASEINA CASEINE CHEESE COMPOSICION COMPOSITION COWS DAIRY CATTLE FENOTIPOS Food industries FROMAGE Fundamental and applied biological sciences. Psychology GANADO DE LECHE GENETIC VARIATION LACTOSERUM LAIT LECHE MILK Milk and cheese industries. Ice creams MILK PROTEINS PHENOTYPE PHENOTYPES PROTEINAS DE LA LECHE PROTEINE DU LAIT QUALITE QUALITY QUESO SUERO DE LA LECHE VACA VACHE VARIACION GENETICA VARIATION GENETIQUE WHEY
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