TY  - JOUR
T1  - Influence of K-casein Genetic Variant on Cheese Making Ability
AU - , M. Alipanah AU - , L.A. Kalashnikova 
JO  - Journal of Animal and Veterinary Advances
VL  - 6
IS  - 7
SP  - 855
EP  - 857
PY  - 2007
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2007.855.857
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2007.855.857
KW  - K-casein
KW  -cheese making
KW  -cows
KW  -renneting properties
KW  -genetic variant
AB  - 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.
ER  -