Transgenic cows make more casein :The Scientist [27/1/2003]

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by Jonathan Weitzman

RESEARCH ROUND-UP

Transgenic cows make more casein

Email: Jonathan Weitzman - jonathanweitzman@hotmail.com
News from The Scientist 2003, 4(1):20030127-05 doi:10.1186/20030127-05

Published

27 January 2003

Casein is the major protein component of milk and is an important contributor to its nutritional value and processing properties. Bovine milk contains four casein proteins that aggregate into large colloidal micelles, which give milk its particular functional characteristics. In an Advance Online Publication in Nature Biotechnology, Brigid Brophy and colleagues at AgResearch, Ruakura Research Centre in New Zealand, describe the use of transgenic and nuclear transfer technologies to create cloned cows with altered casein production (Nature Biotechnology, doi;10.1038/nbt783, January 27, 2003).


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