Relationship between β-casein genotypes (A1A1, A1A2, and A2A2) and coagulation properties of milk and the fatty acid composition and sensory characteristics of dairy products (soft cheese, sour cream, and butter)-Reference-Cited by-同舟云学术

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Relationship between β-casein genotypes (A1A1, A1A2, and A2A2) and coagulation properties of milk and the fatty acid composition and sensory characteristics of dairy products (soft cheese, sour cream, and butter)

Published:2022-12-05 Issue: Volume: Page:1-12
ISSN:0906-4702
Container-title:Acta Agriculturae Scandinavica, Section A — Animal Science
language:en
Short-container-title:Acta Agriculturae Scandinavica, Section A — Animal Science

Author:

de Vitte Kristina¹,Kerziene Sigita¹,Klementavičiūtė Jolita²,de Vitte Marius³,Dilbiene Vaida¹,Stankevičius Rolandas¹

Affiliation:

1. Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania

2. Gyvūnų auginimo technologijos institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania

3. Coventry University, Coventry, UK

Funder

Lithuanian

University

Health

Science

Foundation

Lietuvos

Sveikatos

Mokslų

Universitetas

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,Food Animals

Link

https://www.tandfonline.com/doi/pdf/10.1080/09064702.2022.2141308

Reference46 articles.

1. Milk protein fractions strongly affect the patterns of coagulation, curd firming, and syneresis

2. Modeling rennet coagulation time and curd firmness of milk

3. Invited review: Genetics and modeling of milk coagulation properties

4. Genetic analysis of detailed milk protein composition and coagulation properties in Simmental cattle

5. Casein Kinase Iδ Mutations in Familial Migraine and Advanced Sleep Phase

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