THE EFFECT OF κ-CASEIN GENOTYPE ON THE QUALITY OF MILK AND FRESH CHEESE

Samples of evening milk from three groups of Holstein cows with κ-casein genotypes (AA, AB and BB) were taken for analysis and for cheesemaking to evaluate the dependence of some characteristics of milk, fresh cheese and whey on the κ-casein genotype. The milk with κ-casein genotype BB showed the best technological properties (higher dry matter and fat content, higher yield and shorter renneting time) during the cheesemaking, followed by κ-casein AB milk. Milk with κ-casein AA genotype had the lowest dry matter content and the least intensive syneresis. Renneting time of the milk was affected by milk protein content and indirectly correlated with milk fat content. Cheeses with a higher solids non-fat content had higher fat losses into the whey