β-Casein A1 and A2: Effects of polymorphism on the cheese-making process

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dc.citation.issue8
dc.citation.volume106
dc.contributor.authorVigolo V
dc.contributor.authorVisentin E
dc.contributor.authorBallancin E
dc.contributor.authorLopez-Villalobos N
dc.contributor.authorPenasa M
dc.contributor.authorDe Marchi M
dc.coverage.spatialUnited States
dc.date.accessioned2024-11-29T02:16:03Z
dc.date.available2024-11-29T02:16:03Z
dc.date.issued2023-08
dc.description.abstractOf late, "A2 milk" has gained prominence in the dairy sector due to its potential implications in human health. Consequently, the frequency of A2 homozygous animals has considerably increased in many countries. To elucidate the potential implications that beta casein (β-CN) A1 and A2 may have on cheese-making traits, it is fundamental to investigate the relationships between the genetic polymorphisms and cheese-making traits at the dairy plant level. Thus, the aim of the present study was to evaluate the relevance of the β-CN A1/A2 polymorphism on detailed protein profile and cheese-making process in bulk milk. Based on the β-CN genotype of individual cows, 5 milk pools diverging for presence of the 2 β-CN variants were obtained: (1) 100% A1; (2) 75% A1 and 25% A2; (3) 50% A1 and 50% A2; (4) 25% A1 and 75% A2; and (5) 100% A2. For each cheese-making day (n = 6), 25 L of milk (divided into 5 pools, 5 L each) were processed, for a total of 30 cheese-making processes. Cheese yield, curd nutrient recovery, whey composition, and cheese composition were assessed. For every cheese-making process, detailed milk protein fractions were determined through reversed-phase HPLC. Data were analyzed by fitting a mixed model, which included the fixed effects of the 5 different pools, the protein and fat content as a covariate, and the random effect of the cheese-making sessions. Results showed that the percentage of κ-CN significantly decreased up to 2% when the proportion of β-CN A2 in the pool was ≥25%. An increase in the relative content of β-CN A2 (≥50% of total milk processed) was also associated with a significantly lower cheese yield both 1 and 48 h after cheese production, whereas no effects were observed after 7 d of ripening. Concordantly, recovery of nutrients reflected a more efficient process when the inclusion of β-CN A2 was ≤75%. Finally, no differences in the final cheese composition obtained by the different β-CN pools were observed.
dc.description.confidentialfalse
dc.edition.editionAugust 2023
dc.format.pagination5276-5287
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37291039
dc.identifier.citationVigolo V, Visentin E, Ballancin E, Lopez-Villalobos N, Penasa M, De Marchi M. (2023). β-Casein A1 and A2: Effects of polymorphism on the cheese-making process.. J Dairy Sci. 106. 8. (pp. 5276-5287).
dc.identifier.doi10.3168/jds.2022-23072
dc.identifier.eissn1525-3198
dc.identifier.elements-typejournal-article
dc.identifier.issn0022-0302
dc.identifier.piiS0022-0302(23)00326-0
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72122
dc.languageeng
dc.publisherPublished by Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0022030223003260
dc.relation.isPartOfJ Dairy Sci
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectcheese yield
dc.subjectcurd
dc.subjectdairy cow
dc.subjectefficiency
dc.subjectprotein variant
dc.subjectFemale
dc.subjectHumans
dc.subjectAnimals
dc.subjectCattle
dc.subjectCaseins
dc.subjectCheese
dc.subjectMilk Proteins
dc.subjectMilk
dc.subjectPolymorphism, Genetic
dc.titleβ-Casein A1 and A2: Effects of polymorphism on the cheese-making process
dc.typeJournal article
pubs.elements-id462114
pubs.organisational-groupOther
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