Influence of β-casein genotype on Cheddar cheese making and ripening

• DOI: 10.1016/j.idairyj.2023.105824
• Publication Date: 2023-10-30T04:12:42Z
• Authors: Nan Gai; David S. Waldron; Therese Uniacke-Lowe; Bozhao Li; Jonathan O'Regan; David A. Goulding; Alan L. Kelly
• Keywords: Rennet; Cheesemaking; Pasteurization; Cheese ripening; Proteolysis; Farmer cheese

Milk characteristics and suitability for production of dairy products like cheese may be influenced by protein polymorphism; the possible influence β-casein (β-CN) polymorphism on manufacturing was examined using milk with three β-CN genotypes, A1A1, A1A2 A2A2. The composition rennet coagulation properties raw standardised milk, yield their were examined, meltability, texture proteolysis analysed at different ripening times. variant A2A2 found to have poorer following standardisation pasteurisation. Cheese made from A1A1 had lower content, while that fat content compared other two genotypes. There no significant impact genotype during ripening. However, texture; after 180-d ripening, softest, most fracturable.