Technological properties of milk from Yaroslavl pure breed cows

Raisa Vasil'evna Tamarova; Тамарова Раиса Васильевна; Nikolay Gennad'evich Yarlykov; Ярлыков Николай Геннадьевич; R V Tamarova; Tamarova R V; N G Yarlykov; Yarlykov N G

Technological properties of milk from Yaroslavl pure breed cows

Authors: Tamarova R.V.¹, Yarlykov N.G.¹, Tamarova RV¹, Yarlykov NG¹
Affiliations:
Issue: No 4 (2009)
Pages: 53-54
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287311
ID: 287311

Cite item

Full Text

Open Access
Restricted Access

Access granted
Restricted Access

Subscription Access

Abstract
About the authors
References
Supplementary files
Statistics

Abstract

Cheese suitability of milk can be considerably improved by the methods of modern population genetics and marker selection. Evaluation of cows according to the kappa-casein gene by the DNA-analysis makes it possible to find animals with genotype BB, providing milk synthesis most suitable for high quality hard cheeses manufacturing.