Efecto del perfil de caseínas, recuento de células somáticas y composición de la leche en el rendimiento del queso Dambo

The yield of cheese affects the competitiveness of the dairy industry, so it is  interesting to produce milk of higher value for a better profit. Knowledge of raw materials affects the decisions of producers and industry. The aim of this study was to analyze the influence of casein, its profile and other milk components in the yield of Dambo cheese, produced at pilot and industrial scale, with milk from the Northwest Coast of Uruguay. In pilot-scale milk conditions were: high casein and low SCC, high casein and high SCC, low casein and SCC and low casein and high SCC. In industrial scale high casein cheeses were compared with the average plant. Two seasons were studied.We found that Dambo cheese made with high casein (> 2,6g/100g) and low SCC (<200.000cel/mil) had a performance increased by 10% compared to low-casein (<2,41g/100g) and high SCC (<500.000cel/mil), caused by an increased fat recovery in cheese.In industrial scale an increase of 9% with high milk casein was obtained. There is also a positive influence of ĸ-CN and s-CN in cheese yield, with an association between α-CN and fat recovery.