@article{Benet:205269,
      recid = {205269},
      author = {Benet, Michał and Grzeszuk, Monika and Młynek, Krzysztof},
      title = {Próba Zwiększenia Efektywności Wytwarzania Sera Poprzez  Selekcję Mleka Zbiorczego w Zależności od Zawartości  Kazeiny},
      journal = {Roczniki (Annals)},
      address = {2014},
      number = {1230-2016-99488},
      year = {2014},
      abstract = {Socio-economic conditions compel the milk industry and  producers to undertake measures aimed at
increasing  production profitability. Above all, the specifics of  long-ripened cheese production requires
augmenting the  casein content in milk. This is however obstructed by the  lack of an established economically
justified threshold  value for this ingredient that would guarantee the  efficiency of cheese production and
correct settlement of  accounts with the breeders. The presented study results for  the 45th batch of milk refer
to ingredients that decide the  efficiency of the production of cheese from milk with  different casein levels. The
raw milk with a higher casein  content contained 0.20% more protein (P ≤ 0.014) and 0.08%  more k-casein
(P ≤ 0.047). In comparison to the milk with a  lower casein content, the obtained whey and cheese  slurry
contained 0.09% less protein (P ≤ 0.035) and 1.92%  more dry non-fat matter (P ≤ 0.049). This milk also  yielded
0.4% more cheese (P ≤ 0.039). It can be assumed  that the selection of milk pools on the basis of their  casein
contents can improve production efficiency and set  new trends in assessments of processing milk usability.},
      url = {http://ageconsearch.umn.edu/record/205269},
      doi = {https://doi.org/10.22004/ag.econ.205269},
}