Learning objectives
the aim of this course is to give to student the genetic basis of milk production and, in general, possible applications of biotechnologies to the improvement of the dairy-technological quality of milk and the genetic improvment of breeding animals
Prerequisites
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Course unit content
Milk: production and basic characteristics; milk structure: the soluble phase, the colloidal system, emulsified substances; milk proteins: physico-chemical, biochemical and genetic (haplotypes) aspects; casein micellar structure and milk coagulation; genetic polymorphism of milk proteins: methods for the identification of genetic variants; effects of protein variants (single locus and haplotypes) on dairy-technological and nutritional properties of milk; k-casein polymorphism of bovine milk: methodological approach for the identification and quantification in milk of the B variant; application of biotechnology to milk production: biotechnology and mastitis, biotechnology and milk adulteration; traceability of animal products; genetic improvement, QTL and marker assisted selection
Full programme
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Bibliography
ALAIS C.: Scienza del latte - principi di tecnologia del latte e derivati. Ed. Tecniche Nuove, Milano,2000<br />
FOX P.F., McSWEENEY P.: Advanced dairy chemistry. Vol. 1 e Vol. 2. Ed. Kluwer Academic, London.
Teaching methods
Classroom lectures; didactic visits
Assessment methods and criteria
Oral test
Other information
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