Technological properties of milk as influenced by genetic polymorphism of milk proteins — A review

Abstract

Abstract Current knowledge of the effects of genetic polymorphisms of milk proteins on technological properties of milk is reviewed. The topics discussed include the rennetability of milk, syneresis of curd, cheese yield and quality, susceptibility of β-lactoglobulin genetic variants to heat denaturation, heat stability of milk and concentrated milk, as well as the few findings concerning the relationships between milk protein polymorphs and micellar stability of casein, water sorption of casein, quality of fermented milk and proteolysis of casein. Although genetic variants of milk proteins clearly have been demonstrated to influence technological properties of milk, in particular those of importance for cheesemaking, further research is necessary to elucidate the underlying mechanisms involved and possible relationships between milk protein loci and traits other than those important for milk processing.