ScienceDaily  — The genetic predisposition of cows has an effect on the fat and protein content of their milk. Researchers at Wageningen University have spent the past few years examining the scope and significance of genetic variation between cows for the differences in quality characteristics of milk. They have discovered a number of genes that contribute to this genetic variation.

The research was carried out as part of the large-scale Milk Genomics project that Wageningen University launched in 2004 in association with the cattle breeding and dairy sector. On the basis of this knowledge, it is possible to devise an innovative breeding programme for cows and bulls to increase the proportion of unsaturated fatty acids in the milk and to improve cheese production.

Sumber : Science Daily

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http://www.sciencedaily.com/releases/2009/04/090428093232.htm