Abstract
The influence of -casein content on physico-chemical and renneting properties of goat's milk. Milks from goats of A/A, A/O and O/O genotypes at the β-casein locus were compared in terms of N fractions, micellar characteristics, Ca distribution and renneting properties. A/A milks were associated with higher casein and lower total calcium contents, lower pH, and larger and more hydrated and mineralized micelles than O/O milks. These showed a poor rennetability as compared with normal milks. These results were in good accordance with current micellar models, and with previous data on αs1-casein genetic polymorphism. goat's milk / genetic polymorphism / -casein / casein micelle / renneting property
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