Milk composition and cheesemaking properties of the milk obtained from some Italian bovine genetic types

Chemical composition and lactodynamometric characteristics were studied in milk obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Varzese-Ottonese, Piemontese and Reggiana bovine genetic types. ‘Caciocavallo’ cheese yields were detected at 48 hour and 30, 60, 90, 180 and 360 days of maturation. Marchigiana shows a higher protein and lactose percentage than the other genetic types. Agerolese milk tends to have a better coagulation aptitude in comparison to Burlina. Caciocavallo yield was of about 9% for Burlina, Agerolese and Reggiana, reaching values of 7.2-7.5% in the other genetic types. Burlina, Agerolese and Reggiana had a higher loss during ripening at 30, 60, 90 and 180 days in comparison with the other genetic types that have the highest weight loss at 360 days of maturation. This research highlights the importance of genetic type for obtaining diversifie products.