Dairy

Milk Protein Genotypes Explain Variation of Milk Protein Composition

Authors
  • Gerd Bobe (Iowa State University)
  • A.E. Gene Freeman (Iowa State University)
  • Gary L. Lindberg (Nutrition Professionals)
  • Donald C. Beitz (Iowa State University)

Abstract

The data demonstrate that cows with the genotypes κ- casein BB and β-lactoglobulin BB produce milk with a protein composition that is favorable for increased cheese yield. For proportions of αS1-casein, κ-casein, and β-lactoglobulin in total milk protein, κ-casein and β-lactoglobulin genotypes explained more than 50 and 25% of the heritability and repeatability estimates, respectively, and more than 14% of the phenotypic variance. Diet had only a minimal effect on milk protein composition. In conclusion, increasing cheese yield through modification of milk protein composition can be achieved most rapidly by selection for cows with κ-casein BB and β-lactoglobulin BB genotypes.

Keywords: ASL R1901

How to Cite:

Bobe, G., Freeman, A. G., Lindberg, G. L. & Beitz, D. C., (2004) “Milk Protein Genotypes Explain Variation of Milk Protein Composition”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-614

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Published on
01 Jan 2004
Peer Reviewed