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ktorým sa vydáva hlava Potravinového kódexu Slovenskej<br />
republiky upravujúca prídavné látky v potravinách. In Vestník<br />
Ministerstva pôdohospodárstva SR. 25. Február 2008, roč.<br />
XXXX, č. 4, 2008, s. 1-532.<br />
SABATER, VILAR, M., MAAS, F. M., FINK,<br />
GREMMELS, J. 1999. Mutagenicity of commercial<br />
INTRODUCTION<br />
According to Bencini (2001), the most of the sheep milk<br />
produced all over the world is transformed into cheeses.<br />
For this reason he relates the quality of sheep milk to its<br />
capability to be transformed into high quality dairy<br />
products and to produce high yields of these products from<br />
each liter of milk. Any factor that influence milk<br />
composition at the same time affect the yield and quality<br />
of final dairy products obtained from ewe’s milk, their<br />
chemical composition, texture and flavour.<br />
The chemical composition of the milk is a quality factor of<br />
relevance for both the consumer and the dairy industry.<br />
Although the knowledge of genetic polymorphism of<br />
proteins in milk is increasing, there is insufficient<br />
knowledge about the effect of genetic variants of milk<br />
proteins on the properties of the milk and dairy products<br />
and the further research is necessary. Various genetic<br />
variants of milk proteins influence the quality of the milk<br />
when used, for instance, in cheese making (Abrahamsen<br />
et al., 2007).<br />
The degree of polymorphism of milk proteins is closely<br />
conjoined with the quantitative and qualitative parameters<br />
of milk (Czerneková et al., 2004), it means with<br />
production yield and composition.<br />
<strong>Potravinárstvo</strong><br />
Monascus fermenation products and the role of citrinin<br />
contamination. In Mutation Res., roč. 44, 1999, s. 7-16.<br />
OU, H. P., WANG, C. R., LAI, L. S. 2009. Thermal<br />
degradation kinetics analysis of monacolin K in Monascus –<br />
femented products. In LWT – Food Sci. Technol., roč. 42,<br />
2009, s. 292-296.<br />
VPLYV GENOTYPOV Β-LAKTOGLOBULÍNU NA ZLOŽENIE<br />
BIELKOVINOVÉHO KOMPLEXU A TECHNOLOGICKÉ VLASTNOSTI MLIEKA<br />
OVIEC ZOŠĽACHTENÁ VALAŠKA<br />
INFLUENCE OF Β-LACTOGLOBULIN GENOTYPES ON THE NITROGEN<br />
DISTRIBUTION IN THE TOTAL PROTEIN AND TECHNOLOGICAL<br />
PROPERTIES OF MILK FROM THE IMPROVED VALACHIAN SHEEP<br />
Anna Michalcová, Zuzana Krupová<br />
ABSTRACT<br />
The aim of the work was to search genetic polymorphism of β-Lg and its effect on the total milk protein, nitrogen<br />
distribution in the total protein and technological properties of milk collected from Slovak Improved Valachian breed sheep.<br />
Totally, 166 milk samples were analyzed for whole milk protein, nitrogen distribution in milk, technological properties of<br />
milk (pH, calcium content, rennetability, heat stability). The genotypic frequencies at the β-Lg locus, estimated by RLFP-<br />
PCR, detected for the Improved Valachian sheep were 0.29 (AA); 0.45 (AB); 0.26 (BB). No statistically significant effect<br />
of the genetic variant of β-Lg for the nitrogen distribution in the proteins was found. However, statistically significant<br />
differences in the average calcium content (P