About: The effect of kappa-casein genotype on the quality of milk and fresh cheese

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Samples of evening milk from three groups of Holstein cows with kappa-casein genotypes (AA, AB and BB) were taken for analysis and for cheesemaking to evaluate the dependence of some characteristics of milk, fresh cheese and whey on the kappa-casein genotype. The milk with kappa-casein genotype BB showed the best technological properties (higher dry matter and fat content, higher yield and shorter renneting time) during the cheesemaking, followed by kappa-casein AB milk. Milk with kappa-casein AA genotype had the lowest dry matter content and the least intensive syneresis. Renneting time of the milk was affected by milk protein content and indirectly correlated with milk fat content. Cheeses with a higher solids non-fat content had higher fat losses into the whey. Samples of evening milk from three groups of Holstein cows with kappa-casein genotypes (AA, AB and BB) were taken for analysis and for cheesemaking to evaluate the dependence of some characteristics of milk, fresh cheese and whey on the kappa-casein genotype. The milk with kappa-casein genotype BB showed the best technological properties (higher dry matter and fat content, higher yield and shorter renneting time) during the cheesemaking, followed by kappa-casein AB milk. Milk with kappa-casein AA genotype had the lowest dry matter content and the least intensive syneresis. Renneting time of the milk was affected by milk protein content and indirectly correlated with milk fat content. Cheeses with a higher solids non-fat content had higher fat losses into the whey. (en)
Title	The effect of kappa-casein genotype on the quality of milk and fresh cheese The effect of kappa-casein genotype on the quality of milk and fresh cheese (en)
skos:prefLabel	The effect of kappa-casein genotype on the quality of milk and fresh cheese The effect of kappa-casein genotype on the quality of milk and fresh cheese (en)
skos:notation	RIV/60460709:41210/10:48260!RIV11-MSM-41210___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Kouřimská, Lenka Legarová, Veronika
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	256035
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/10:48260
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	kappa-casein, technological properties of milk, yield, cheese (en)
http://linked.open.../riv/klicoveSlovo	cheese yield kappa-casein technological properties of milk
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[56E84B4BE5A4]
http://linked.open...i/riv/nazevZdroje	Scientia Agriculturae Bohemica
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	41
http://linked.open...iv/tvurceVysledku	Kouřimská, Lenka Legarová, Veronika
http://linked.open...ain/vavai/riv/wos	0
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	1211-3174
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	41210
is http://linked.open...avai/riv/vysledek of	The effect of kappa-casein genotype on the quality of milk and fresh cheese The effect of kappa-casein genotype on the quality of milk and fresh cheese The effect of kappa-casein genotype on the quality of milk and fresh cheese

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