EFFECT OF CHI-CASEIN GENOTYPE ON THE COAGULATION PROPERTIES OF MILK

The effects of kappa-casein genetic variants on the coagulation properties of cow's milk were investigated. Individual milk samples from 37 individual cows allocated to two groups according to their kappa-casein genotype, were collected monthly from the 1st to the 8th month of lactation. Rennet coagulation time (r), rate of curd formation (K20) and curd firmness (a30) were determined by lactodynamograph. After adjustments for calving month, lactation number, stage of lactation and titratable acidity, r, K20 and a30 appeared affected by kappa-casein genotype. In every month of the lactation coagulation properties were better in kappa-B milk. The present study showed that the B variant of kappa-casein is more suitable for cheesemaking in comparison with the kappa-Cn A variant as the former leads to a shorter coagulation time, higher rate of curd formation and higher curd firmness.