Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 24 ISSUE 3
Written by Volodymyr LADYKA, Yurii SKLIARENKO, Viktoriia VECHORKA, Nataliia BOLHOVA, Tetiana KUCHKOVA

Milk that was obtained from cows with different genotypes for the kappa-casein gene in accordance with the requirements of normative documents corresponds to typical cow's milk in terms of physical and chemical parameters. According to the results of the conducted research, it was established that the sensory characteristics of the cheese are influenced by the genotype of the kappa-casein gene of the animals from whose milk it is made. In terms of the content of the main chemical components, cheeses made from BB milk had a higher content of solids and protein. Cheese made from the milk of cows with the AB genotype was characterized by a higher total content of amino acids (it was 16.6 mg/g). A higher yield of cheese was obtained from the milk of animals with the BB genotype (13.1%) compared to milk from animals with the AA and AB genotypes. The obtained results are of practical importance, since it is possible to take into account how changes in the kappa-casein genotype in raw milk can affect the yield of cheese, and therefore the profitability of its production.

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