Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

Results from the partial least squares regression analysis presented as the weighted regressions between x-variables of analyzed milk proteins (determined by HPLC), milk fat, calcium, breed, stage of lactation, lactation number, and sampling occasion, and the y-variables g of cheese/100g of milk (panel a) and g of dry cheese solids/100g of milk protein (panel b). Black bars represent significant regression coefficients. R² is the correlation coefficient between measured and predicted y variables. All y-variables followed normal distributions. ^aMilk fat concentration before skimming; ^btotal concentration of α_S1-CN, β-CN, and κ-CN; ^ctotal concentration of β-LG; ^dtotal concentration of α_S1-CN, β-CN, κ-CN, β-LG, and α-LA; ^etotal concentration of β-LG and α-LA. *P<0.05; **P<0.01; ***P<0.001.

Results from the discriminant partial least squares regression analysis presented as weighted regressions between x-variables of analyzed milk proteins (determined by HPLC), milk fat, calcium, breed, stage of lactation, lactation number, and sampling occasion, and the y-variable of poorly coagulating and noncoagulating milk. R² is the correlation coefficient between measured and predicted y-variables. The number of observations in the poorly coagulating and noncoagulating group was 42, whereas in the normally coagulating group, it was 81. ^aMilk fat concentration before skimming; ^btotal concentration of α_S1-CN, β-CN, and κ-CN; ^ctotal concentration of β-LG; ^dtotal concentration of α_S1-CN, β-CN, κ-CN, β-LG, and α-LA; ^etotal concentration of β-LG and α-LA. *P<0.05; **P<0.01; ***P<0.001.