About dependence milk thermoresistance from protein concentration and cow genotype

The authors investigated the influence of genetic factors (stock, breed, genotype) and protein concentration in milk on milk thermoresistance. It was established, that milk thermoresistance is hereditary determinant, which transfers as a rule on intermediate type of inheritance. The negative correlation exists between protein concentration in milk and milk thermoresistance. For an increase of milk thermoresistance the authors suggest to select cow genotypes with increased frequency of A-alleles of milk proteins. The data are presented which suggested that milk thermoresistance and high cheese-making properties are incompatible breeding determinants.