VI.1 - The relationship between milk protein polymorphism and the manufacture and functionality of dairy products

Bovine milks containing different protein variants display, in many instances, distinct differences in their manufacturing and functional properties. The generally accepted improved casein contents associated with milks having the B variant of K-casein and/or )-lactoglobulin explains, to a certain extent, the observed increased yields of cheese and casein from these milks. Several studies have shown variant related differences in the heat stability of milk, reconstituted milk and milk powders. The potential exists to exploit naturally occurring polymorphism to develop high yielding, good quality dairy products having specific functional properties.