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Article

Variations in milk protein fractions affect the efficiency of the cheese-making process.

Journal of dairy science - 1 Oct 2018

Cipolat-Gotet Claudio, Cecchinato Alessio, Malacarne Massimo, Bittante Giovanni, Summer Andrea

Abstract excerpt

The aim of this study was to assess the influence of the amounts of the αS1-, αS2-, β-, and κ-casein (CN) and the α-lactalbumin and β-lactoglobulin protein fractions on the efficiency of the cheese-making process independently of their genetic polymorphisms. The study was carried out on milk samples from 1,271 Brown Swiss cows from 85 herds classified into 4 categories according to management, feeding, and...

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Identifiers

PMID: 30122415
DOI: 10.3168/jds.2018-14503

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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