Quality and organoleptic properties of cheeses obtained from the milk of cows of different kappa-casein genotypes (CSN3).

The article investigates the influence of various CSN3 genotypes of cows of Red-Motley, Red Steppe, and Black-motley Holstein breeds on the quality, processing, and taste characteristics of milk and fermented milk products. To study the genotypic identification of livestock, blood samples from 260 cows of various breeds were selected, preserved, and then transferred to the All Russian Research Institute of Animal Breeding DNA laboratory (Lesnye Polyany, Moscow region, Russia). Blood samples were taken to determine the kappa-casein genotype, using DNA methods. The frequency of the CSN3 allele B in cows of different breeds was found to vary from 0.23 to 0.27 and averaged 0.25, and allele A was established to be 0.75. The protein content was higher by 0.13% in milk from the BB genotype cows; it was by 1.8-2.1% higher in cheese than in milk from the AA genotype cows. The research study of the processing properties of milk and cheese concluded that the milk from the BB genotype cows had the best indices in terms of the cheese yield parameter and coagulation ability under the influence of rennet. Milk from the BB genotype cows enabled producing more cheese by 7.0-16.1% than milk from the AB and AA genotypes cows. The cheese obtained from milk of the BB genotype cows had a more favorable composition and a higher sensory score, which certainly ensures the highest competitiveness. [ABSTRACT FROM AUTHOR]