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Genetic factors affecting the composition and quality of cow’s milk

Code: 9781801462105
Nina Aagaard Poulsen and Lotte Bach Larsen, Aarhus University, Denmark

Chapter synopsis: This chapter reviews the genetic factors affecting the composition and quality of cow's milk. It starts by discussing how different breeds of cattle can affect the composition of milk. The chapter then goes on to examine milk proteins, genetic variants and post-translational modifications. It then discusses milk coagulation and other functional properties, before highlighting the genetic influence of fatty acids on minor milk components. The chapter also discusses using mid-infrared spectroscopy for genetic parameter estimation, before concluding with a section on the possibilities for genetic improvement in relation to dairy milk.

DOI: 10.19103/AS.2022.0099.15

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Table of contents 1 Introduction 2 Breed 3 Milk proteins and genetic variants 4 Milk proteins and post-translational modifications 5 Milk coagulation and other functional properties 6 Fatty acids and minor milk components 7 Mid-infrared spectroscopy as large-scale phenotyping for genetic parameter estimation 8 Possibilities for genetic improvement in relation to dairy milk 9 Where to look for further information 10 References

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