Variations in milk protein fractions affect the efficiency of the cheese-making process

Journal of Dairy Science
C Cipolat-GotetAndrea Summer


The aim of this study was to assess the influence of the amounts of the αS1-, αS2-, β-, and κ-casein (CN) and the α-lactalbumin and β-lactoglobulin protein fractions on the efficiency of the cheese-making process independently of their genetic polymorphisms. The study was carried out on milk samples from 1,271 Brown Swiss cows from 85 herds classified into 4 categories according to management, feeding, and housing characteristics (traditional and modern systems). To assess the efficiency of the cheese-making process, we processed the milk samples according to a laboratory cheese-making procedure (1,500 mL/sample) and obtained the following measures: (1) 3 percentage cheese yields (%CYcurd, %CYsolids, %CYwater), (2) 2 daily cheese yields obtained by multiplying %CY (curd and total solids) by daily milk yields (dCYcurd, dCYsolids), (3) 4 measures of nutrient recovery in the curd (RECfat, RECprotein, RECsolids, RECenergy), and (4) 2 measures of cheese-making efficiency in terms of the ratio between the observed and theoretical %CY (Ef-%CYcurd, Ef-%CYsolids). All the aforementioned traits were analyzed by fitting 2 linear mixed models with protein fractions as fixed effects expressed as percentage in the milk (model M-%milk) and as...Continue Reading


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