Influence of genetic variants of kappa casein on rheological milk properties

Elektroforetskim razdvajanjem bjelančevina mlijeka u alkalnom škrobnom gelu identificirali smo genotip kapa kazeina za 117 krava sivosmeđe pasmine. Osim genetskih varijanata A i B, na kapa kazeinskom lokusu našli smo i varijantu C. Proučavali smo utjecaj genotipa kapa kazeina na koagulacijska svojstva mlijeka, postotak bjelančevina u mlijeku i postotak mliječne masti. Utjecaj genotipa kapa kazeina bio je visoko signifikantan na čvrstoću gruša (a30). Izračunali smo regresijske koeficijente koagulacionih svojstava r, K20 i a30 za postotak proteina u mlijeku i postotak mliječne masti.Kappa casein genotypes were identified for 117 Brown cows using alkaline starch gel electrophoresis. In addition to genetic variants A and B the third variant C was found on the kappa casein locus. The influence of kappa casein genotype on coagulation properties of milk, and protein and fat percentage was studied. The influence of kappa casein genotype on curd firmness (a30) was highly significant. The regression coefficients for the properties r, K20 and a30 on protein and fat percentage in milk were calculated