Understanding kappa-casein BB: improving cheese yield with the Brown Swiss breed

Kappa-casein plays an essential role in cheese production and milk processing. The BB variant of this protein is found in most cows in the Brown Swiss breed and offers considerable benefits to milk and cheese producers.

An asset for cheese processing

Research has shown that kappa-casein BB contributes to:

• Improving milk coagulation, reducing cheese production time.
• Optimising cheese yields, enabling more cheese to be produced from the
  same quantity of milk.
• Increasing curd firmness, facilitating the production of hard cheeses.

Genetic selection programmes enhance the presence of this variant, which enables breeders to improve their response to the demands of cheese dairies whilst at the same time improving the profitability of their dairy production.