Determination of the influence of raw milk β-casein polymorphism on the efficiency of making cottage cheese

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.328936

Keywords:

cottage cheese, cheese yield, quality, β-casein, A2 milk, raw milk

Abstract

The positive functional features of A2 milk and the increase in the percentage of animals with the A2A2 genotype will contribute to expanding the choice of dairy products, in particular, cottage cheese. It is expected that determining the influence of the protein composition of raw milk on the quality and yield of cheese will allow for effective selection of dairy breeds of cows. The object of the study is the technological process of producing cottage cheese, produced by the classical acid method of coagulation of milk proteins from cows with different β-casein genotypes (A1A1, A1A2, A2A2). Subject of the study: physical and chemical characteristics of raw milk (A1A1, A1A2, A2A2); yield and quality of cottage cheese. It was experimentally established that the milk samples have a typical composition and comply with DSTU 3662:2018. The average dry matter content in milk from cows with the A1A1 genotype was 12.73 %, with the protein-to-fat ratio varying within 0.76–0.83. In raw material samples from animals with the A1A2 genotype, the average dry matter content was 12.72 %, and the protein-to-fat ratio was 0.66–0.68. For milk from cows with the A2A2 genotype, the average dry matter content was 13.14 %, and the protein-to-fat ratio was in the range of 0.62–0.82. A study of the quality indicators of cottage cheese samples showed that the genetic variation of β-casein does not affect the sensory properties of the final product. The moisture, protein, and fat contents in cheese from milk from cows with the A1A1 genotype were on average 72.27 %, 9.77 %, and 15.47 %, respectively. In samples of cheeses from cows’ milk with A1A2 genotype, the average moisture content was 67.17 %, protein – 18.30 %, fat – 14.37 %. For cheeses from cows’ milk with genotype A2A2, the average moisture content was 67.47 %, protein – 15.30 %, fat – 15.40 %. It was found that the efficiency of cheese production from cows’ milk with A2A2 genotype is the highest and on average is 141.26 %, which exceeds similar indicators for A1A1 milk by 13.18 % and A1A2 by 2.21 %.

Author Biographies

Volodymyr Ladyka, Sumy National Agrarian University

Doctor of Agricultural Sciences, Professor, Academician of National Academy of Agrarian Sciences of Ukraine

Department of Technology of Production and Processing of Animal Products and Cinology

Tetiana Synenko, Sumy National Agrarian University

PhD

Department of Technology and Food Safety

Nataliia Bolhova, Sumy National Agrarian University

PhD, Associate Professor

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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Determination of the influence of raw milk β-casein polymorphism on the efficiency of making cottage cheese

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Published

2025-05-09

How to Cite

Ladyka, V., Synenko, T., Bolhova, N., Skliarenko, Y., & Vechorka, V. (2025). Determination of the influence of raw milk β-casein polymorphism on the efficiency of making cottage cheese. Technology Audit and Production Reserves, 3(3(83), 56–62. https://doi.org/10.15587/2706-5448.2025.328936

Issue

Vol. 3 No. 3(83) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Volodymyr Ladyka, Tetiana Synenko, Nataliia Bolhova, Yuriy Skliarenko, Viktoriia Vechorka

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