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New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

Piero Franceschi1orcid tiny, Massimo Malacarne1orcid tiny, Michele Faccia2orcid tiny, Attilio Rossoni3orcid tiny, Enrico Santus3orcid tiny, Paolo Formaggioni1*orcid tinyand Andrea Summer1orcid tiny

1Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy

2Department of Soil, Plant and Food Sciences (Di.S.S.P.A.), University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy

3ANARB - Italian Brown Cattle Breeders Association, Loc. Ferlina 204, 37012 Bussolengo (VR), Italy

Article history:

Received: 27 May 2019

Accepted: 20 February 2020

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Key words:

mozzarella cheese, cheese yield, cheesemaking losses, Italian Brown cattle, κ-casein B


The aim of the present study is to investigate the effect of κ-casein B content in milkon the yield of high-moisture mozzarella cheese. The study was carried out by monitoringthe production of eight mozzarella cheese batches at four cheesemaking factories.At each factory, two cheesemaking trials were performed in parallel: one using bulk milkfrom Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The averageκ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas itwas four times higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g.Both the κ-casein B content and κ-casein B to casein ratio were positively correlated with actualcheese yield. Both parameters showed correlation coefficient values over 0.9, higherthan for any other protein fraction. The influence of the level of κ-casein on the increaseof the yield is probably due to smaller and more homogeneous micelles, with more efficientrennet coagulation. Consequently, milk with higher κ-casein B content produces amore elastic curd that withstands better the technological treatments and limits lossesduring curd mincing and stretching. In conclusion, the Italian Brown cows’ milk, characterizedby higher κ-casein content than the Italian Friesian’s one, allowed a yield increase ofabout 2.65 %, which is a very relevant result for both farms and cheesemaking factories.

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