Genetic selection to increase cheese yield - the Kaikoura experience

In the mid-1990s a project was undertaken to increase cheese production at the Kaikoura Dairy Go-operative by changing the genetics of the herd to the beta -lactoglobulin BB phenotype, which produces milk with higher casein l evels. This paper describes the evidence for the change and presents a case history of what happened, in the context of a change process in the dairy industry. Today, the process is incomplete and the company has merged with a much larger one, thus removing the raison d'etre for the project.