Phenotyping of κ-Caseins

Abstract

Three major components were previously reported in reduced K -caseins of individual cows. Re-examination of different preparations of K-caseins from the same cows, indicated the presence of only 2 major components. The earlier findings was attributed to a modification of 1 of the components by either bacterial or proteolytic action. K -Casein types for 269 cows of different breeds are reported.