Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.292063

Keywords:

cheese yield, milk proteins, β-casein, A2 milk, nutrients

Abstract

Cheese production is a complex process that is influenced by many factors: protein:fat ratio, acidity, and type of rennet. An option for improving the profitability of the cheese industry is the genetic selection of dairy cows to produce milk with good rennet protein coagulation. The object of the study is the technology of cheeses made from milk from cows with different β-casein genotypes (А1А1, А1А2, А2А2). The subject of the study is the physical-chemical parameters of milk from cows with different genotypes for β-casein; yield of cheese from this milk and its quality indicators. Samples of Gouda cheese were produced according to traditional technology. The research established that the quality indicators of milk samples are typical for fresh cow's milk. The content of fat, protein, and dry matter in the milk of cows with the β-casein genotype A2A2 were slightly higher compared to A1A1 and A1A2. The study of the quality indicators of the cheese samples showed that the type of β-casein did not affect the organoleptic properties of the cheese. However, according to the content of the main chemical components, cheeses made from A1A2 milk had a higher content of dry matter and protein (61,6 % and 19,2 % on average, respectively) and a lower fat content (37.2 %). The amino acid profile of cheese from milk of cows with β-casein A1A2 and A2A2 genotypes showed a higher total content of amino acids – 14.89 mg/g and 13.84 mg/g, respectively. Calculations of cheese yield showed that cheese yield from milk of cows with β-casein genotype A1A2 was higher (mean value 13.1 %) than with A1A1 and A2A2. The obtained results are of practical importance, as it is possible to take into account how changes in the β-casein genotype in milk can affect the yield of cheese, and therefore, the profitability of production

Author Biographies

Volodymyr Ladyka, Sumy National Agrarian University

Doctor of Agricultural Sciences, Professor, Academician of NAAS

Rector

Natalia Bolgova, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Tetiana Synenko, Sumy National Agrarian University

Doctor of Philosophy (PhD)

Department of Technology and Food Safety

Yuriy Skliarenko, Institute of Agriculture of the Northeast of the National Academy of Sciences of Ukraine

Doctor of Agricultural Sciences

Laboratory of Animal Husbandry and Fodder Production

Viktoriia Vechorka, Sumy National Agrarian University

Doctor of Agricultural Sciences, Professor

Department of Animal Genetics, Breeding and Biotechnology

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Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content

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Published

2023-12-28

How to Cite

Ladyka, V., Bolgova, N., Synenko, T., Skliarenko, Y., & Vechorka, V. (2023). Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content. Eastern-European Journal of Enterprise Technologies, 6(11 (126), 33–41. https://doi.org/10.15587/1729-4061.2023.292063

Issue

Vol. 6 No. 11 (126) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Volodymyr Ladyka, Natalia Bolgova, Tetiana Synenko, Yuriy Skliarenko, Viktoriia Vechorka

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