Abstract:This manuscript summarize the current knowledge about of the genetic polymorphism in milk proteins,including heterogeneity,detecting methods and their relationships with the technological properties of milk.In the casein fraction a great heterogeneity has been determined either by the presence of genetic variants or other factors such as phosphorylation level and glycosylation extent.In the whey fractions,more genetic are described for β-lactoglobulin(β-LG),but less for α-lactalbumin(α-LA).The genetic polymorphism may be detected from protein and DNA level.The genetic polymorphism may effect of milk property significantly,including the heat stability,rennet-ability,cheese yield and quality.Milk protein polymorphisms are involved in human nutrition in various ways.With the development of molecular technique,the genetic polymorphism would be widely applied.Further investigation is needed to better outline the relevant features of polymorphism with technological properties of milk and nutrition.
