Relationship between A and B variants of κ -casein and β - lactoglobulin and coagulation properties of milk (Part II)

The purpose of this study was to relate the genetic variants A and B of κ-casein (κ-CN) and β-lactoglobulin (β-Lg) of the milk of 10 Chilean Holstein–Friesian cows and its coagulation properties (coagulation ability of milk, curd firmness and syneresis of the curd). The results showed that β-Lg AB phenotypes have a significant effect on the studied properties in comparison with the samples containing the AA phenotype. A and B variants of κ-CN did not have a significant effect on the coagulation properties, although there was a favourable interaction between β-Lg AB and κ-CN B.