K-casein B

k-casein and Cheese

“K-casein B milk incorporates a higher amount of fat and protein into cheese.”
(A. S. Marziali e K. F. Ng-Kwai-Hang - McGill University, Montreal, Canada)

“Curds form k-casein milk show a better elasticity and are more suitable to syneresis, while the curd form K-casein A milk gives less firm curds.”
(A. Summer et al. - Università di Parma, Italia)

“Compared to k-casein A, k-casein B gives the milk better cheesemaking properties: a shorter rennet coagulation time and firmer curds and for certain types of cheese, a higher cheese yielding ability (the difference between the two milks ranges from 4% to 8%).”
(F. Grosclaude - INRA, Francia)

“It is estimated that the actual yield of cheese in a plant producing 20,000 tonnes per year from k-casein AA milk would increase to approximately 21,180 tonnes of Cheddar, or 21,780 tonnes of Mozzarella if made from k-casein BB milk.”
(R. J. FitzGerald et al. - University of Limerick, Dublin, Irlanda)

“The yield of Parmigiano Reggiano increases of +6 kg per cauldron if only k-casein milk is processed compared to the yield of Parmigiano Reggiano from only k-casein AA milk.”

“K-casein B milk coagulates in a shorter time and gives firmer curds which can be more easily processed because they form more uniform curd granules, which drain more easily and whose cohesion gives cheese with better rheological properties.”
(P. Mariani et al. - Università di Parma, Italia)

“K-casein BB milk coagulates better compared to k-casein AA or AB milk.”
(M. Alipanah et al. - University of Zabol, Iran)

“Milk with a higher K-casein B content has also higher casein, calcium and phosphorus contents .”
(R.C. Lawrence- New Zealand Dairy Research Institute, Palmerston North, Nuova Zelanda)