Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment

Galina Sviridenko; Marina Zakharova; Denis Mamykin; Dmitry Ostroukhov

doi:10.21603/2073-4018-2026-3-68

UDC

CHEESEMAKING PROPERTIES OF MILK AND CHEESE YIELD: RISK ASSESSMENT Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment

АА Аа

Published in Cheese- and buttermaking · Issue 3, 2026 · Pages 28–35 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2026-3-68 · EDN: DVYYFI

Received: 02.07.2026 Accepted: 04.08.2026 Published: 09.09.2026 Language of publication: RUS

Authors

Galina Sviridenko

Marina Zakharova

Denis Mamykin

SPIN

Dmitry Ostroukhov

Galina Sviridenko

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Marina Zakharova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Denis Mamykin

All-Russian Scientific Research Institute of Butter- and Cheesemaking, Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

SPIN

Dmitry Ostroukhov

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

ABSTRACT

Cheese milk profile affects the economic efficiency of cheese production. Cheesemaking properties of milk largely depend on the content and ratio of protein fractions, namely, caseins and whey proteins. However, very few scientific publications feature quantitative criteria that can be used to assess the suitability of milk for cheese production and forecast cheese yield. This article describes the quantitative correlation between the contents of casein and whey protein in raw cow’s milk and the resulting cheese yield. It also establishes threshold values for protein fractions in cheese production. The study involved 100 milk samples processed in an experimental semi-hard cheese workshop. Analysis of the protein composition showed a strong positive correlation between casein content and cheese yield. Conversely, cheese yield negatively correlated with both the fraction of whey proteins (r = –0.884) and their share in total protein (r = –0.932). As the casein fraction increased from 77.1 to 84.5%, the cheese yield rose from 9.7 to 11.6%, showing a commercially significant difference of 1.9%. Therefore, the casein content in cheese milk should exceed 80% of the total protein, with an initial total protein content above 3.0%.

KEYWORDS

milk, cheese-making properties, total milk protein, casein, cheese, cheese making efficiency

Funding

The article was prepared as part of the research carried out under the state assignment No. FGUS–2024–0008 at the V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences.

Text

Text (PDF)

Read Download

1. Gudkov, A. V. Syrodelie: tehnologicheskie, biologicheskie i fiziko-himicheskie aspekty / A.V. Gudkov. – Moskva: DeLi Print, 2003. – 800 s.

2. Frederiksen, P. D. Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows / P. D. Frederiksen [et al.] // Journal of Dairy Science. 2011. Vol. 94(10). P. 4787–4799. https://doi.org/10.3168/jds.2011-4343

3. Amalfitano, N. Milk protein fractions strongly affect the patterns of coagulation, curd firming, and syneresis / N. Amalfitano [et al.] // Journal of Dairy Science. 2019. Vol. 102(4). P. 2903–2917. https://doi.org/10.3168/jds.2018-15524

4. Guinee T. P. Role of protein in cheese and cheese products / T. P. Guinee // Advanced Dairy Chemistry-1 Proteins: Part A/Part B. Ed. by P. F. Fox, P. L. H. McSweeney. – Boston, MA: Springer US, 2003. – P. 1083–1174. https://doi.org/10.1007/978-1-4419-8602-3_31

5. Marković, M. Allelic polymorphism of k-casein gene (csn3) in three Montenegrin cattle breeds / M. Marković [et al.] // Agriculture and Forestry. 2021. Vol. 67(3). P. 61–70. https://doi.org/10.17707/AgricultForest.67.3.05

6. Petrova, S. Yu. Sovremennye svedeniya o kazeinah moloka / S. Yu. Petrova [i dr.] // Bioorganicheskaya himiya. 2022. № 48. T2. S. 207–216. https://doi.org/10.31857/S0132342322020178; https://elibrary.ru/fsaulz

7. Kruchinin, A. G. Effect of CSN3 gene polymorphism on the formation of milk gels induced by physical, chemical, and biotechnological factors / A. G. Kruchinin [et al.] // Foods. 2023. Vol. 12(9). A. 1767. https://doi.org/10.3390/foods12091767

8. Treweek, T. Alpha-Casein as a molecular chaperone / T. Treweek // Milk Protein. Ed. W. Hurley – IntechOpen, 2012. – P. 85–118. https://doi.org/10.5772/48348

9. Maity, S. BoMiProt: A database of bovine milk proteins / S. Maity [et al.] // Journal of proteomics. 2020. Vol. 215. A. 103648. https://doi.org/10.1016/j.jprot.2020.103648

10. Loretc, O. G. Vliyanie genotipa kappa-kazeina na tehnologicheskie svoystva moloka / O. G. Loretc, E. V. Matushkina // Agrarnyy vestnik Urala. 2014. T. 121(3). C. 23–26. https://elibrary.ru/sgwxrn

11. Ek, A. Proizvodstvo syra: tehnologiya i kachestvo / A. Ek. – Moskva: Agropromizdat, 1989. – 496 s.

12. Fox P. F. Milk proteins: general and historical aspects / P. F. Fox // Advanced dairy chemistry-1 proteins: Part A/Part B. Ed. by P. F. Fox, P. L. H. McSweeney. – Boston, MA: Springer US, 2003. – P. 1–48. https://doi.org/10.1007/978-1-4419-8602-3_1

13. Bigaeva, A. V. Syroprigodnost' moloka korov s raznymi genotipami kappa-kazeina / A. V. Bigaeva [i dr.] // Syrodelie i maslodelie. 2019. № 6. S. 26–27. https://doi.org/10.31515/2073-4018-2019-6-26-27; https://elibrary.ru/nrekww

14. Kruchinin, A. G. K voprosu zavisimosti tehnologicheskih svoystv moloka ot ego genotipicheskoy prinadlezhnosti po kappa-kazeinu / A. G. Kruchinin [i dr.] // Syrodelie i maslodelie. 2020. № 2. S. 52–54. https://doi.org/10.31515/2073-4018-2020-2-50-52; https://elibrary.ru/rddqgg

15. McLean, D. M. Effects of milk protein genetic variants on milk: Yield and composition / D. M. McLean [et al.] // Journal of Dairy Research. 2009. Vol. 51(4). P. 531–546. https://doi.org/10.1017/S0022029900032854

16. Cassandro, M. Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows / M. Cassandro [et al.] // Journal of Dairy Science. 2008. Vol. 91(1). P. 371–376. https://doi.org/10.3168/jds.2007-0308

17. Matushkina, E. V. Harakteristika kappa-kazeina kak frakcii molochnogo belka / E. V. Matushkina // Agrarnyy vestnik Urala. 2014. T. 127(9). S. 38–40. https://elibrary.ru/swegyp

18. Pleshkov, V. A. Fundamental'nye principy i mehanizmy formirovaniya syroprigodnosti molochnogo syr'ya / V. A. Pleshkov, O. V. Kozlova // Syrodelie i maslodelie. 2026. № 1. S. 67–91. https://doi.org/10.21603/2073-4018-2026-1-50; https://elibrary.ru/offjpg

19. Cecchinato, A. Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows / A. Cecchinato [et al.] // Journal of Dairy Science. 2011. Vol. 94(8). P. 4205–4213. https://doi.org/10.3168/jds.2010-3913

20. Sviridenko, G. M. Mikrobiologicheskie riski pri proizvodstve moloka i molochnyh produktov / G. M. Sviridenko. – Moskva: RASHN, 2009. – 245 s.

PDF Text JATS XML

Editor-in-Chief, editorial board chair

downloads

GOST

Sviridenko G. M., Zakharova M. B., Mamykin D. S., Ostroukhov D. V. Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment // Cheese- and buttermaking. 2026. no. 3. pp. 28-35. DOI: https://doi.org/10.21603/2073-4018-2026-3-68. EDN: DVYYFI. (Date of access 09.09.2026).

MLA

Galina Sviridenko, Zakharova M. B., Mamykin D. S., Ostroukhov D. V.. "Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment." Cheese- and buttermaking.3 (2026): 28-35. DOI: https://doi.org/10.21603/2073-4018-2026-3-68. EDN: DVYYFI.

APA

Sviridenko G. M., Zakharova M. B., Mamykin D. S., Ostroukhov D. V. (2026). Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment. Cheese- and buttermaking(3), 28-35. https://doi.org/10.21603/2073-4018-2026-3-68 EDN: DVYYFI.

Chicago

Galina Sviridenko, Zakharova M. B., Mamykin D. S., Ostroukhov D. V.. "Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment." Cheese- and buttermaking, no. 3 (2026): 28-35. https://doi.org/10.21603/2073-4018-2026-3-68. EDN: DVYYFI.

WIKI

{{cite journal | author = Sviridenko G. M., Zakharova M. B., Mamykin D. S., Ostroukhov D. V. | title = Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment | journal = Cheese- and buttermaking | year = 2026 | issue = 3 | pages = 28-35 | doi = 10.21603/2073-4018-2026-3-68 }} EDN: DVYYFI

Copy

Export: BibTeX EndNote RefMan RusMARC

CHEESEMAKING PROPERTIES OF MILK AND CHEESE YIELD: RISK ASSESSMENT Cheesemaking Properties of Milk and Cheese Yield: Risk Assessment

Confirmation