-Enrichment in micellar casein of bovine milk for making Kashkaval cheese was studied in order to face yearly variations in the composition of collected milk. Increase in casein content from 22.90 ± 0.01 g·kg -1 to 26.10 ± 0.02 g·kg -1 did not request change in the process parameters and led to cheeses with typical texture and an increase in the recovery of fat and casein in the cheese due to the acceleration of the organisation of the rennet curd matrix and a greater final firmness. The cheese yield was increased by 16.9%. On the other hand, increase in casein content to 29.20 ± 0.02 g·kg -1 led to a high increase in the vat acidification and to an unsatisfactory cheddaring step, which consequently involved protein losses in the draining whey.