Cheese-Making Suitability of Dairy Raw Materials: Fundamentals and Development

The cheese-making suitability of milk depends on several factors, including the genetic potential of dairy cattle and environmental conditions. This article examines the systemic relationships between animal genotype, molecular regulatory mechanisms, environmental factors, and processing technologies. A comprehensive analysis of these elements allows for the formulation of practical measures to ensure stable raw material quality. Genetic factors serve as the primary and limiting condition: breed and gene polymorphism significantly influence the composition, structure, and functional properties of milk proteins and fats. These genes include κ-casein (CSN3), β-casein (CSN2), αs1-casein (CSN1S1), β-lactoglobulin (LGB), lipogenic enzyme DGAT1, and mastitis resistance genes. While genetic potential defines biological limits, breeding for technologically valuable alleles remains a core strategy. Paratypical factors either implement or suppress the genetic program through various mechanisms, exerting a profound regulatory impact, which occurs via complex signaling and epigenetic modifications that fine-tune gene expression in mammary epithelial cells in response to resource availability and external stressors. Subclinical mastitis and stress trigger biochemical shifts that impair cheese-making suitability. However, the physiological and seasonal variability of raw materials can be managed through systematic interventions. For instance, colostrum and late-lactation milk must be excluded from cheese production; meanwhile, year-round uniform calving and mandatory milk maturation can smooth quality fluctuations. Ultimately, reliable raw material quality depends on an integrated approach that combines targeted genetic selection, molecular-based environmental management, and rigorous technological standards. Such a system minimizes the natural heterogeneity of milk, ensuring the predictability of the cheese-making process