Technological properties of milk from Yaroslavl pure breed cows
- Autores: Tamarova R.V.1, Yarlykov N.G.1, Tamarova RV1, Yarlykov NG1
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Afiliações:
- Edição: Nº 4 (2009)
- Páginas: 53-54
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287311
- ID: 287311
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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.
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