Genetic structure of the casein in Serrana Transmontana goats

Abstract

Goat's milk is considered dietary and closer to the human’s1. The yield of its transformation into cheese is conditioned by protein and lipid composition of milk2-4 and in a thinner way, the proportions in which different proteins contribute to the formation of the whole protein fraction. The ability of coagulation is directly related to a structured clot on which will depend the renneting yield and final texture of the cheese5. The Serrana breed is considered the best for milk purpose and is the largest national herd. Currently has four ecotypes: Ribatejana, Transmontana, Jarmelista and Serra6. The genetic structure of a population, presenting higher frequency of favorable genes, is crucial in the definition of production purpose.