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* Department of Food Science, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, DK-8830 Tjele, Denmark
Swedish Dairy Association, SE-223 63 Lund, Sweden
Department of Food Science, The Royal Veterinary and Agricultural University (KVL), DK-1958 Fredriksberg C, Denmark
1 Corresponding author: Anna.Wedholm{at}lmv.slu.se
The objective of this study was to evaluate the effect of variations in milk protein composition on milk clotting properties and cheese yield. Milk was collected from 134 dairy cows of Swedish Red and White, Swedish Holstein, and Danish Holstein-Friesian breed at 3 sampling occasions. Concentrations of 
S1-, ß-, and 
-casein (CN), -lactalbumin, and ß-lactoglobulin (LG) A and B were determined by reversed phase liquid chromatography. Cows of Swedish breeds were genotyped for genetic variants of ß- and -CN. Model cheeses were produced from individual skimmed milk samples and the milk clotting properties were evaluated. More than 30% of the samples were poorly coagulating or noncoagulating, resulting in weak or no coagulum, respectively. Poorly and noncoagulating samples were associated with a low concentration of -CN and a low proportion of -CN in relation to total CN analyzed. Furthermore, the -CN concentration was higher in milk from cows with the AB genotype than the AA genotype of -CN. The concentrations of S1-, ß-, and -CN and of ß-LG B were found to be significant for the cheese yield, expressed as grams of cheese per one hundred grams of milk. The ratio of CN to total protein analyzed and the ß-LG B concentration positively affected cheese yield, expressed as grams of dry cheese solids per one hundred grams of milk protein, whereas ß-LG A had a negative effect. Cheese-making properties could be improved by selecting milk with high concentrations of S1-, ß-, and -CN, with high -CN in relation to total CN and milk that contains ß-LG B.
Key Words: cheese yield • milk protein composition • milk clotting properties • poorly coagulating milk
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