Two cheese making trials were arranged to investigate the effect of K-casein genotypes and milk renneting properties on fresh cheese yield and composition. Test groups of cows with k - casein B-allele had lower milk protein and casein content and inferior fresh and dry matter cheese yield compared to groups of cows with K-casein A- or E-alleles. Groups of cows with K-casein B-allele produced, however, cheese with lower fat content but higher protein content. Good milk renneting properties had a positive effect on cheese yield but did not affect on cheese composition.
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 23: Opening: plenary; technology; transfer; beef cattle; dairy cattle; pigs., , 459–462, 1998
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