Kappa Casein BB

Cheese makers have found out a long time ago that milk of certain cows makes more and faster cheese. Studies have shown that the type of Kappa Casein plays an important roll. There are three main types of Kappa Casein: AA, AB and BB. Cheese from the milk of BB cows clots 25% faster and is twice as firm compared with AA milk. The cheese yield of BB milk is up to 10% higher than AA milk. Milk of AB cows is somewhere between AA and BB.

The BB genotype allows the highest efficiency in the cheese making process. Since 25 – 30 years we can determine the genotype Kappa Casein. In the Brown Swiss breed about 35% of the population has the BB gene. In the Holstein breed it is much lower. Holsteins in Europe have about 15% - 23% BB and the North American Holsteins only 10% BB.

So cheese producers not only need to pay attention to Protein (% & lbs P) and Somatice Cell Score (SCS) when selecting sires. It’s also important to have a high percentage of BB cows in the herd. Bear in mind, it takes many years to change this.

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