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Um teste de DNA permite saber se uma vaca produz um leite mais adaptado a ser bebido ou a ser transformado em queijo, segundo pesquisas de uma bióloga sueca apresentadas nesta terça-feira pela universidade de Lund.
Esta descoberta é obra de Frida Gustavsson, que publicou em maio uma tese intitulada "exploração das propriedades da coagulação no leite bovino com a ajuda de enfoques genômicos".
"Meus resultados demonstram que há genes que controlam as propriedades de coagulação e que eles variam segundo a raças e segundo os indivíduos dentro da mesma raça", explicou a universidade em um comunicado.
Antes desta descoberta, era preciso esperar que uma vaca produzisse leite, e, portanto, que tivesse um filhote, para saber qual consumo estava mais adaptado ao seu leite.
Quanto mais rápido o leite coagular, menos tempo é possível ser conservado para ser bebido e mais se adapta à elaboração de queijo. Por outro lado, quanto menos coagular, mais adaptado é para ser bebido.
"Uma amostra de sangue e uma comparação com o DNA mais favorável à produção de queijo pode dar a um agricultor a possibilidade de ter vacas que garantam um leite de alta qualidade para fazer queijo em alguns anos", declarou a universidade de Lund.
"Isso simplifica a logística. Um melhor conhecimento dos genes das vacas pode ser uma vantagem para a rentabilidade dos agricultores e os níveis de produção de produtos lácteos, assim como para reduzir o impacto ecológico porque o processo de fabricação do queijo já não era eficaz", acrescentou.
As pesquisas da bióloga foram realizadas em uma raça de vacas classificada leiteira, a sueca vermelha, na qual 18% das vacas produzem um leite impróprio para a produção de queijo, ou seja, que não havia coagulado após 40 minutos.
