Аграрный вестник Урала № 03 (121) 2014Ветеринария
GENOTYPE EFFECT OF KAPPA-CASEIN ON THE TECHNOLOGICAL PROPERTIES OF MILK
In the Sverdlovsk region much attention is paid to the breeding work, the main objective of which is to improve the productivity of cows and to increase the content of fat and protein in milk. When using the Holstein breed a new type of Ural Black Pied breed was raised. Over recent years, many interesting data on improvement of milk quality by breeding methods have become known. A genotype has a significant impact on the technological properties of milk. Nowadays, with the development of molecular genetics and molecular biology, an identification of genes has become possible that are directly or indirectly related to milk productivity of animals. An identification of preferred genes from the viewpoint of selection allows a selection at the level of DNA technologies, that is by a genotype, in addition to the traditional selection of animals. The attention of researchers have recently been attracted by a gene locus of the major milk proteins — kappa-casein (CSNZ). A bull genotype by kappa-casein can serve as an additional criterion for the selection of animals. At acquisition of tribal enterprises with stud bulls their genotype by kappa-casein should be considered. Using sires without taking into account their genotypes reduces the frequency of desirable genotypes in the herd and reduces the quality of combined milk. According to the research it was found out that cow’s milk containing B-allele of kappa-casein had the best technological properties, contained more protein and coagulated in a shorter time, which made it possible to get a better quality cheese. The lack of kappa-casein fraction results in degradation of milk coagulation, formation of a flabby bunch, reduction of the quality and volume of a product produced.
milk, fat, protein, kappa-casein genotype, cheese usefulness
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