Holstein International: “When it comes to production of quality cheese, cow’s milk is not all the same”

Last month, Holstein International published an interesting article about Pro Caseus. 
The protein kappa-casein has long been recognized as a significant factor impacting the cheese yield of milk. However, in the cheese-making process are involved many factors.
Read the entire article on www.procaseus.com and find out what Pro Caseus is and why Cheese-making Aptitude do not depend only from caseins!