Authors : M. Alipanah and L.A. Kalashnikova
Abstract: There cheese making trials were arranged to investigation the effect of k-casein genotypes on milk renneting properties fresh cheese yield and composition. K-casein BB milk had significantly superior rennet coagulation properties than that of the AA and AB milks. Results showed the k-casein BB in significantly higher fat and protein recoveries into cheese yields, cheese produced from k-casein BB variant milk had higher concentrations of protein and lower fat levels than that produced from the AA variant. This study showed that k-casein BB milk resulted in significantly higher fat and protein recoveries into cheese. K-casein variant had significant effect on proteolysis or on the acceptability score awarded to the cheese.
M. Alipanah and L.A. Kalashnikova , 2007. Influence of K-casein Genetic Variant on Cheese Making Ability . Journal of Animal and Veterinary Advances, 6: 855-857.