Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
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.
How to cite this article:
M. Alipanah and L.A. Kalashnikova . Influence of K-casein Genetic Variant on Cheese Making Ability.
DOI: https://doi.org/10.36478/javaa.2007.855.857
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2007.855.857