Cheesemaking, compositional and functional characteristics of low-moisture part-skim Mozzarella cheese from bovine milks containing kappa-casein AA, AB or BB genetics variants

biochemical polymorphism bovin caillebotte calidad casein caseina cattle cheese chemicophysical properties cows curd fromage ganado bovino genetic polymorphism industria industrie industry kappa-casein lait leche maduramiento milk milk protein polimorfismo genetico polymorphisme biochimique procesamiento processing proteolisis proteolyse proteolysis quality queso rendement rendimiento ripening traitement vaca vache whey protein yields