Relationships Between Milk Protein Polymorphisms and Cheese Yielding Capacity

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Abstract
A total of 31 Holstein cows were selected for their phenotypes for .beta.-casein, .kappa.-casein, and .beta.-lactoglobulin. Over 14 mo, milk samples were collected individually on a monthly basis from each cow during lactation. Effects of genetic variants of milk proteins on cheese yielding capacity were investigated. To minimize variations due to cheese making practices, cheese was made under laboratory conditions. Least-squares analysis of the data indicated that higher cheese yields were obtained with .beta.-casein A1A1, .kappa.-casein BB, and .beta.-lactoglobulin BB when compared with other phenotypes of the respective proteins under study. Regression analyses indicated that each percentage increase in fat content in milk resulted in an increase of 1.07, 1.34, and 1.33% in actual, adjusted, and theoretical yield. For a similar increase of casein in milk, there was 1.59, 1.26, and 1.81% increase in actual, adjusted, and theoretical yield, respectively. Relative proportions of different caseins and whey proteins also had some influence on the yields. Relationships were negative between initial milk pH and yields.