aS1casein

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

Alleles :

1. A is associated to a normal content of aS1casein in the milk;
2. C is associated to a normal content of aS1casein in the milk;
3. D is associated to a negative effect on the curdling time and on the hardening curd.

Analysis protocol

Genotypic characterisation of sheep aS1casein provides:

• DNA isolation from blood, hair bulb and semen;
• PCR reaction;
• Enzymatic digestion by MboII to identificate the A allele and enzymatic digestion by MaeIII to identificate the D allele;
• Electrophoresis on agarose gel.

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