Gene marker associated with cheese yield.

During milk production, the caseins combine with calcium to form micellular structures that remain soluble in milk and are of functional importance in cheese-making. During the cheese-making process, the casein micelle is broken open and the caseins precipitate out of solution. The amount of casein present in milk determines the cheese yield of the milk.

The kappa-casein B allele is a clearly associated with high protein, casein and kappa-casein contents as well as with good renneting properties of milk.