Investigating the impact of αs1-casein genetic variants on sheep milk composition, physico-chemical properties, rennet gelation properties and digestion behavior : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 18th December 2025.

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dc.contributor.authorChiang, Kuan Yu
dc.date.accessioned2024-04-23T23:39:35Z
dc.date.available2024-04-23T23:39:35Z
dc.date.issued2023
dc.descriptionEmbargoed until 18th December 2025en
dc.description.abstractSheep milk is an important dietary resource in various regions across the world, including the Middle East, Europe, and certain developing countries. The unique composition of sheep milk, with high levels of protein, fat, and essential vitamins, makes it a valuable source of nutrition. Furthermore, the genetic polymorphism of αs1-casein in sheep milk has recently gained attention due to the potential influence on sheep milk properties and dairy production. In this study, the genetic variations in αs1-casein and their effects on the physicochemical properties, composition, rennet gelation properties and digestion behavior of sheep milk were investigated and discussed. The genetic polymorphism of as₁-casein among 39 sheep milk samples were analyzed.--Shortened abstracten
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69472
dc.language.isoen
dc.publisherMassey University
dc.rightsThe authoren
dc.subject.anzsrc300607 Food technologyen
dc.titleInvestigating the impact of αs1-casein genetic variants on sheep milk composition, physico-chemical properties, rennet gelation properties and digestion behavior : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 18th December 2025.
dc.typeThesis
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