Genetic Polymorphism of Millc Proteins

The original discovery of the genetic polymorphism of )8-Lg by A s c h a f f e n burg & D r e w r y i n 1955 has initiated considerable research activities on milk protein variants. In view of the immense literature dealing with these subjects, reference should be made here to some comprehensive reviews recently publis­ hed (29, 37, 49, 55, 71). In many studies, possible relationships between milk protein polymorphism and milk production traits, milk composition and technolo­ gical properties of milk have been shown. Consequently, the genetic variants have received great interest within the dairy industry, in particular to their well confirmed relationship with cheesemaking properties of milk. The question whet­ her COWS should be selected for desirable milk protein types, is a matter of controversy today. A previous review ( J a k o b and P u h a n , 1992) has concentrated on the literature dealing with relationships between protein variants and technological properties of milk, e.g. the heat stability of milk and evaporated milk, and the rennet coagulation and cheesemaking properties of milk. This report is mainly focused on the effects of genetic variants of milk proteins in milk composition. In addition, some of the most recent findings regarding the technological properties are reviewed.