Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of beta-casein, kappa-casein, and beta-lactoglobulin

摘要

Objective: The aim of the study was to find a possible association between the beta- and kappa-casein and beta-lactoglobulin genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle.