摘要 : Current knowledge of the genetic polymorphism in ovine milk proteins including heterogeneity detected and their relationships with the technological properties of milk is reviewed. In the casein fraction a great heterogeneity has ... 展开 Current knowledge of the genetic polymorphism in ovine milk proteins including heterogeneity detected and their relationships with the technological properties of milk is reviewed. In the casein fraction a great heterogeneity has been determined either by the presence of genetic variants or other factors such as a discrete phosphorylation level and the coexistence of protein forms of different chain length. In the whey fractions, three genetic variants (A, B, and C) are described for beta-lactoglobulin (beta-LG), and two for alpha-lactalbumin (alpha-LA). The topics discussed include the rennetability of ovine milk, cheese yield and susceptibility of beta-LG genetic variants to heat denaturation as well as the findings concerning the relationships between ovine milk protein polymorphism and milk production and composition. However, further investigation is needed in order to better outline the relevant features of polymorphism and technological properties of ovine milk. 收起