beta-lattoglobulin

is present in the milk serum.

Alleles :

1. A affects positively the total content of serumproteins in the milk. These characteristics make the milk of omozigous AA individuals more suitable for dietary consumption;
2. B affects positively the total content of caseins. These characteristics make the milk of omozigous BB individuals more suitable for curdling.

Analysis protocol

Genotypic characterisation of cattle ßLactoglobulin 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.