Coagulation properties and Nostrano di Primiero cheese yield of milk from Brown grazing cows of different k-casein genotype
Genetic variants of milk proteins affect composition, technological characteristics and, as a consequence, cheesemaking properties of milk (Jakob and Puhan, 1992; Mariani and Summer, 1999). The effects of αS1, β and k-caseins variants, on milk coagulation properties are well known (Grosclaude, 1988). Cheesemaking involving many cheese varieties showed shorter clotting and curd firming times, higher curd firmness and cheese yields with the k-casein BB variant (Van Den Berg et al., 1992;Walsh et al., 1998)......
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milk coagulation properties, Italian Brown cows, k-casein genotype, pasture.
the Italian Journal of Animal Science [eISSN 1828-051X] is the official journal of the Animal Science and Production Association and it is published by PAGEPress®, Pavia, Italy. Reg. Pavia, n. 2/2010-INF. All credits and honors to PKP for their OJS.