Effects of genetic variants of kappa-casein and beta-lactoglobulin and heat treatment of milk on cheese and whey compositions
Choi, J.W.; Ng-Kwai-Hang, K.F.
Asian-Australasian Journal of Animal Sciences 15(5): 732-739
ISSN/ISBN: 1011-2367 Accession: 070551465
Milk samples with different phenotype combination of kappa-casein and beta-lactoglobulin and different preheating temperatures of 30, 70. 75 and 80degreesC were used for cheesemaking under laboratory conditions. For the 853 batches of cheese, mean composition was 59.64% total solids, 30.24% fat and 23.66% protein, and the whey contained 6.93% total solids, 0.30% fat and 0.87% protein. Least squares analysis of the data indicated that heating temperature of the milk and kappa-CN/beta-LG phenotypes had significant effects on cheese and whey compositions. The total solids, fat and protein contents of cheese were negatively correlated with preheating temperatures of milk. Cheese from BB/BB phenotype milk had the highest and those from AA/AA phenotype milk had the lowest concentrations of total solids, fat and protein. Mean recoveries of milk components in the cheese were 53.71% of total solids, 87.15% of fat, and 80.32% of protein. For the 10 different types of milk, maximum recoveries of milk components in cheese occurred with preheating temperature of 70degreesC or 75degreesC and lowest recoveries occurred at 80degreesC. The whey averaged 6.94% total solids, 0.30% fat and 0.87% protein. Losses of milk components in the whey were lowest for milk preheated at 80degreesC and for milk containing the BB/BB phenotype.