@article{MAKHILLJAVA2007671008,
    title = {Influence of K-casein Genetic Variant on Cheese Making Ability},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {6},
    number = {7},
    pages = {855-857},
    year = {2007},
    issn = {1680-5593},
    doi = {javaa.2007.855.857},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2007.855.857},
    author = {M. Alipanah and},
    keywords = {K-casein,cheese making,cows,renneting properties,genetic variant},
    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.}
    }