Genetic polymorphism of bovine kappa-casein: effects on renneting and cheese yield
1997
Horne, D.S. | Banks, J.M. | Muir, D.D. (Hannah Research Inst., Ayr, Scotland (United Kingdom))
By careful measurement of cheese yield as a function of milk composition, we show, in a direct comparison between pooled milks drawn from homozygous kappa-casein cows, that the superior rennet coagulation properties of kappa-BB milks translate into greater efficiency in cheesemaking and higher yields of product at the same (casein+fat) content. We provide a quantitative mechanistic explanation for the influence of phenotype on rennet coagulation properties and relate the increases in yield to the average size of the casein micelles and the control of this by the magnitude of the kappa-casein fraction in the milk.
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