THE IMPORTANCE OF MILK PROTEIN VARIANTS - ESPECIALLY KAPPA-CASEIN - FOR THE CHEESE-MAKING PRACTICE

Among animal breeders, milk technologists and economists the importanc e of favourable milk protein variants is under discussion. The questio n about the implementation into breeding programs is included. To supp ort the decision finding, from milk of Angler cows with K-casein BB-ge notype cheese was produced on a practical scale. Control milks were ta ken from Angler cows with different numbers of heterozygots. The resul ts were in favour of the K-casein BB-milk and as such led to the recom mendation to prepare for the implementation into breeding by genotypin g A.I.-bulls and bull dams for regions with cheese production.