American scientists have recently shown that specific milk protein genes have a new role in making cheese. Researchers from the United States have discovered that mutations in the DNA of certain genes cause changes in the protein, which can cause drastic changes in the composition of the cheese. Their findings show that the mutation in specific proteins can make the quality of cheese better. It is believed that their investigation will make the production of cheese more efficient and the quality of cheese produced will be even higher. According to the researchers, in addition to the two genetic variables, protein genetic variables in approximately 50 milks can have a significant impact on dairy processing.
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