Abstract
Cheddar cheese was manufactured on three separate occasions over a two week period from milk collected from two mid-lactation, spring-calving, Holstein–Friesian herds (n=11) containing similar casein levels, having phenotype AA or BB for κ-casein genetic variant. κ-Casein variant did not significantly (P>0.05) influence the casein content or gross composition of milk. κ-Cas ein BB milk had significantly smaller average casein micelle diameter and superior rennet coagulation properties than that of the AA milk. Pilot-scale Cheddar cheesemaking studies showed that the κ-casein BB milk resulted in significantly higher fat recoveries into cheese and higher actual and moisture-adjusted cheese yields. Cheese produced from κ-casein BB variant milk had higher concen trations of fat and lower protein levels than that produced from the AA variant. κ-Casein variant had no significant effect on prote olysis or on the acceptability scores awarded to the cheeses.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
