M. Alipanah  , L.A. Kalashnikova  , 
    Influence of K-casein Genetic Variant on Cheese Making Ability,
    Journal of Animal and Veterinary Advances,
    Volume 6,Issue 7,
    2007,
    Pages 855-857,
    ISSN 1680-5593,
    javaa.2007.855.857,
    (https://makhillpublications.co/view-article.php?doi=javaa.2007.855.857)
    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.
    Keywords: K-casein;cheese making;cows;renneting properties;genetic variant