Asociación entre el polimorfismo genético y los índices tecnológicos de leche de raza merina

In order to quantify the incidence of milk protein genetical variants on technological indexes in cheese manufacture, a study on 541 ovine Merino milk samples has been performed. The mean values obtained for those indexes are: curdling time ( « r » ) = 39,55 ± 0,78 min; medium firmness (a 35 ) = 22,27 ± 1,22 mm; maximum firmness (a 60 ) = 44,65 ± 1,29 mm and rate of firming (k 20 ) = 43,68 ± 0,79 min. The genetic variability of β-lactoglobulin has no significant incidence on technological indexes. Although, there is significant differences among α sl -casein and β-casein phenotypes. The phenogroup: α sl -casein CC, CD/ β-casein K shows the best milk curdling aptitude.