Study of the influence of the variation of raw milk having the kappa-casein gene genotype on the production of soft cheese
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Abstract
It was established that under the condition of using the acid-rennet method of cheese production, protein losses were greater in the production of milk from cows of genotype AA and AB AA and AB (27.9 and 27.8%). Greater fat losses were found in milk samples from cows of the AB genotype (39.6%). The greatest losses of protein (22.6%) and fat (49.8%) were obtained under the condition of using the thermo-acid method of coagulation of proteins in milk samples from cows of the AA genotype. The superiority of milk samples from cows with AA and BB genotypes was established based on the ratio of actual and estimated cheese yield.
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