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Cheddar cheesemaking characteristics of Jersey milk containing genetic variants A, B and C of beta-lactoglobulin



Cheddar cheesemaking characteristics of Jersey milk containing genetic variants A, B and C of beta-lactoglobulin



Milchwissenschaft 57(7): 383-387



Cheddar cheesemaking properties of Jersey milk with genetic variants A, B or C for beta-lactoglobulin and standardised to a protein to fat ratio of 0.80, were investigated. The 37% moisture adjusted yield for beta-lactoglobulin C (11.26%) milk was significantly (p < 0.05) lower than that for variant A (12.66%) or B (12.38%) milk. After corrections were made for fat and casein contents of milk, there were no differences in cheese yields for the 3 types of milk. Cheese made from beta-lactoglobulin B milk contained less protein than from the A or C variant milk, and less fat than from the A variant milk. Higher concentration of protein was observed in the pitching whey of beta-lactoglobulin A and B than in that of the C variant. Percentage recoveries of milk fat and protein in the cheese were similar for the 3 types of beta-lactoglobulin.

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Accession: 010311025

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