Milk whey protein concentration and mRNA associated with β-lactoglobulin phenotype
Prosser, C. G., Turner, S.-A., McLaren, R. D., Langley, B., L'Huillier, P. J., Molan, P. & Auldist, M.J. (2000). Milk whey protein concentration and mRNA associated with β-lactoglobulin phenotype. Journal of Dairy Research, 67(02), 287-293.
Permanent Research Commons link: https://hdl.handle.net/10289/957
Two common genetic variants of β-lactoglobulin (β-lg), A and B, exist as co- dominant alleles in dairy cattle (Aschaffenburg, 1968). Numerous studies have shown that cows homozygous for β-lg A have more β-lg and less α-lactalbumin (α-la) and casein in their milk than cows expressing only the B variant of β-lg (Ng-Kwai-Hang et al. 1987; Graml et al. 1989; Hill, 1993; Hill et al. 1995, 1997). These differences have a significant impact on the processing characteristics of the milk. For instance, the moisture-adjusted yield of Cheddar cheese is up to 10% higher using milk from cows of the β-lg BB phenotype compared with milk from cows expressing only the A variant (Hill et al. 1997). All these studies, however, describe compositional differences associated with β-lg phenotype in established lactation only. No information is available on the first few weeks of lactation, when there are marked changes in the concentrations of β-lg and α-la (Pérez et al. 1990).
This article is published in the Journal of Dairy Research. Copyright © Proprietors of Journal of Dairy Research 2000.