The Milk Genomics Initiative comprises identification and characterisation of natural genetic variants that are expressed as different functional and nutritional traits in the milk composition. By integrating genomic, proteomic and metabonomic techniques the team of researchers from both Denmark and Sweden endeavour to combine insight of the composition of milk with knowledge of the natural variation in the cows inherited traits.
The backbone of the extensive experiments is a total of 1200 cows covering four different breeds: SRB, SDM and Jersey. Apart from the genetic profile of the animals, milk samples will be tested for selected properties including: Cheese-making qualities, protein and peptide profiles including post-translational modifications, fatty acid composition, Vitamins and minerals (e.g. Calcium and vitamin E) and small metabolites by metabonomics.
