New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella.

Piero Franceschi,Michele Faccia,Massimo Malacarne,Attilio Rossoni,Andrea Summer,Enrico Santus,Paolo Formaggioni

doi:10.17113/ftb.58.01.20.6386

Piero Franceschi, Michele Faccia + Show 5 more

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https://doi.org/10.17113/ftb.58.01.20.6386

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Abstract

SUMMARYThe aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheese making factories. At each factory, two cheese making trials were performed in parallel: one using bulk milk from Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The average κ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas it was four time higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g. Both the κ-casein content and κ-casein B to casein ratio were positively correlated with actual cheese yield. Both parameters showed correlation coefficient values over 0.9, higher than for any other protein fraction. The influence of the level of κ-casein on the increase of the yield is probably due to smaller and more homogeneous micelles, with more efficient rennet coagulation. Consequently, milk with higher κ-casein B content produces a more elastic curd that withstands better the technological treatments and limits losses during curd mincing and stretching. In conclusion, the Italian Brown cows’ milk used, characterized by higher κ-casein content than the Italian Friesian’s one, allowed a yield increase of about 2.65%, which is a very relevant result for both farms and cheese making factories.

Highlights

The profitability of a cheesemaking factory industry is based on the cheese yield capacity of the processed milk, which, in turn, depends on many factors
The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese
The κ-casein B content and κ-casein B to casein ratio were on average 0.10 g/100 g and 3.65 %, respectively, and both positively correlated with actual cheese yield

Summary

Introduction

The profitability of a cheesemaking factory industry is based on the cheese yield capacity of the processed milk, which, in turn, depends on many factors. Κ-Casein B is associated with higher casein content in milk [2], and higher percentage of κ-casein in total casein than κ-casein A [3] These characteristics result in smaller micelle size [4] that, in turn, leads to improved curd properties [2] and higher cheese yield, as observed in the cheesemaking of Cheddar [4,5], Parmigiano Reggiano [6] and partially skimmed mozzarella [7]. The most relevant Italian types of cheese obtained from cow’s milk are Grana Padano, Parmigiano Reggiano and high-moisture mozzarella produced with full cream milk. This last cheese is very different from the low-moisture type. The yield of high-moisture mozzarella ranges from 12 to 15 % and these variations strongly influence the viability and profitability of the cheese factories

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