R530 Kappa Casein


Six proteins in milk are responsible for about 90% of the proteins present in milk (Alfa S1 casein, Alfa S2 casein, Beta casein, Kappa casein, Alpha lactalbumin and Beta lactoglobulin). The test for Kappa casein detects the genetic variants A, B and E.

Test specific information

Six proteins in milk are responsible for about 90 percent of the proteins present in milk (Alfa S1 casein, Alfa S2 casein, Beta casein, Kappa casein, Alpha lactalbumin and Beta lactoglobulin). Four of these are caseins, two of them are whey-proteins. Of these, milk consists roughly 30 percent of Beta casein. During milk production, the casein proteins interact with calcium to form soluble complexes. This process is essential in the process of cheese-making. The amount of caseins in milk is directly linked to the amount of cheese. Until today, two variants have been shown in Alfa S1 casein. The B variant is the most common in Holstein cattle. Cows which are homozygous for the B variant have a higher milk yield when compared to the C variant. In addition, the B variant of Kappa casein has been linked to an increased yield of protein, and the concentration of caseins in milk. An important whey-component in milk is Beta lactoglobulin. The B variant of Beta lactoglobulin is associated with an increased amount of casein in milk, which is beneficiary to cheese-making. At the same time, the A variant has a positive effect on the milk yield. The variants in Beta casein are associated with human diseases such as asthma en autism. For humans who consume milk containing a specific variant of Beta casein, the symptoms of their disease may be reduced.


This test provides information on one or more milk components. The genetic constitution of an animal remains the same during life.

Turnaround time

The Turnaround Time (TAT) depends on various factors, such as the shipment time of your sample to the test location, the test method(s) and whether the tests are performed completely or partially by a Partner Lab or Patent owner.

The TAT of tests performed at our facilities is normally 10 working days after receipt of the sample at the testing laboratory (VHL, VHP or Certagen). For tests performed by a Partner Laboratory (so-called "partner lab test") or patent owner, the TAT is at least 20 working days after receipt of your sample. Because the shipment time to our Partner Labs or patent owner may vary due to factors we cannot influence, the mentioned 20 working days are therefore an estimate.

Sometimes it is necessary to re-run your sample. We call this a retest. In that case, the TAT will of course be extended.

Location of disease or trait

Milk is present in the udder.

Breed dependence

For this test samples from all breeds are accepted.

Sample type

For this DNA test we accept the following materials: Hair, Semen, Blood EDTA, Blood Heparin, Tissue. Please contact Dr. Van Haeringen Laboratorium if you wish to submit other material as listed.


Milk quality is based on many genetic factors. For each factor, a separate test result will be returned.


Various genetic factors influencing milk quality are inherited in a dominant or recessive mode. Milk quality is influenced by a large number of genetic factors.

Severity of Disease


Code R530

Kappa Casein

€ 65,49 (excl. VAT)