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