Abstract

 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. 

M. Toivonen, M. Ojala, E. Pahkala

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