Kcasein

has a decisive importance on the curd formation, the first step in the curdling.

Alleles :

1. B makes to coagulate the milk fastly generating a curd more thick and with micelles of small dimensions, furthemore has a positive effect on the total content of caseins in the milk;
2. A makes to coagulate the milk in an advanced time than allele B;
3. E makes to coagulate the milk in an advanced time than allele B.

Analysis protocol

Genotypic characterisation of cattle Kcasein 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.