Abstract: There cheese making trials were arranged to investigation the effect of k-casein genotypes on milk renneting properties fresh cheese yield and composition. K-casein BB milk had significantly superior rennet coagulation properties than that of the AA and AB milks. Results showed the k-casein BB in significantly higher fat and protein recoveries into cheese yields, cheese produced from k-casein BB variant milk had higher concentrations of protein and lower fat levels than that produced from the AA variant. This study showed that k-casein BB milk resulted in significantly higher fat and protein recoveries into cheese. K-casein variant had significant effect on proteolysis or on the acceptability score awarded to the cheese.