Low-moisture part-skim Mozzarella cheeses were made, at pilot scale
(450 kg), on five occasions at weekly intervals from milks containing κ-casein
AA, AB
or BB genetic variants. Compared with κ-casein A variant milks, the
κ-casein B
variant milks were associated with higher concentrations of casein
(P<0·001), whey protein (P<0·02)
and
total protein (P<0·001), superior curd-forming properties
(P<0·05) and increased cheese yields (P<0·05).
The moisture-adjusted (to 465 g/kg) cheese yields for the
κ-casein AA, AB and BB cheeses were 91·5, 100·6, and
102·5 kg/1000 kg milk respectively. κ-Casein variant
had no significant effect on the
proteolysis and ripening of uncooked cheese or on the functionality (melt
time,
flowability and stretchability) of the cooked cheese during the course
of a 90 d
ripening period.