Abstract
The genetic polymorphism of caseins and β-lactoglobulin can heavily affect the composition and technological properties of milk [11, 12, 15]. While the effect of genetic variants on rennet coagulation has been extensively investigated, few and conflicting reports have been concerned with the relationships among protein polymorphism and heat stability of milk [9, 3, 13].
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© 1989 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt
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Rampilli, M., Cattaneo, T., Caroli, A., Bolla, P., Martino, A.S., Saita, A.S. (1989). Study on Heat Stability and Coagulation Properties of Milks with Different Protein Genotype. In: Barth, C.A., Schlimme, E. (eds) Milk Proteins. Steinkopff. https://doi.org/10.1007/978-3-642-85373-9_40
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DOI: https://doi.org/10.1007/978-3-642-85373-9_40
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