Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 24 ISSUE 4
Written by Volodymyr LADYKA, Yuriy SKLIARENKO, Nataliia BOLHOVA, Viktoriia VECHORKA, Yuliia PAVLENKO, Tetiana SYNENKO, Alona MALIKOVA

The yield of hard cheese depends on the amount and ratio of milk components. Moreover, the yield of cottage cheese is significantly influenced by genetic variants of milk protein and other genes. The goal of this study is to examine the effect of variants A and B of beta-lactoglobulin and variants A and B of the PIT1 gene on cheese yield and its individual qualitative indicators. It has been found that the genotype of cows based on the beta-lactoglobulin gene affects the yield of cheese produced from their milk. The highest yield is obtained from milk of animals with the BB genotype. At the same time, a higher content of essential amino acids is characteristic of cheese made from milk obtained from animals with the AA genotype by beta-lactoglobulin. The PIT1 genotype has also affected the yield of cheese made from milk. Cheese samples made from milk of heterozygous animals (AB) have the best average values. The amount of essential amino acids in cheese prevails in samples made from milk of homozygous (BB) cows. Forming herds with the desired genotypes based on the studied genes for cheese production requires establishing contractual relations between milk producers and milk processing plants.

[Read full article] [Citation]