aS1casein

has effect on the acidification speed and on the curd thickness of milk.

Alleles :

1. A slows down the acidification speed and it originates soft curds;
2. B defines a greater thickness of curd;
3. C defines a greater thickness of curd and it is associated to a high casein content in the milk;
4. G is associated to a smaller content of aS1casein in the milk, but it affects on the relationship between Kcasein and the other casein fractions, influencing positively dairy characteristics.

Analysis protocol

Genotypic characterisation of cattle aS1casein provides:

• DNA isolation from blood, hair bulb and semen;
• PCR reaction;
• Enzymatic digestion by restriction endonucleases;
• Electrophoresis on agarose gel.

Performance times of analysis Analysis responses preview a period of maximum 30 days from the sample arrival in the laboratory.