Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality
Publication details
Journal : International Dairy Journal , vol. 145 , p. 1–8–7 , 2023
Publisher : Elsevier
International Standard Numbers
:
Printed
:
0958-6946
Electronic
:
1879-0143
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1016/j.idairyj.2023...
Research areas
Raw material knowledge
Sensory sciences
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
The effect of the composite genotypes of αS1-κ-casein (BBAA, BBBB, BCAA) on renneting properties and yield during cheese-making of a Havarti-type cheese was investigated. Milk with αS1-κ-CN BCAA showed a shorter renneting time, while milk with αS1-κ-CN BBAA obtained the highest cheese yield. 24 h after starter addition, different protein profiles were found between the cheeses with different αS1-κ-CN genotypes. After 5 months of ripening, cheese with αS1-κ-CN BBBB contained more free amino acids than αS1-κ-CN BCAA. Cheese with αS1-κ-CN BCAA expressed a higher intensity of sweetness and lower intensity of hardness than the αS1-κ-CN BBBB and BBAA cheeses. Cheeses with αS1-κ-CN BBAA had a higher intensity of sunlight flavour than cheeses with the two other αS1-κ-CN genotypes and were assessed to be less juicy than αS1-κ-CN BBBB cheeses. The composite genotypes of αS1-κ-casein affect milk coagulation, cheese yield and cheese maturation and are highly relevant for the dairy industry.
