Abstract
Whilst there are only four genes that encode caseins found in bovine milk, there is a vast array of naturally occurring variants of each protein arising from both genetic polymorphisms and post-translational modification. Effects of the different casein genetic variants on production traits, composition and functional properties of milk have been discovered over the last two decades, and their potential use as an active ingredient in products for improved health outcomes has formed the basis for consumer marketing. Research focused on casein post-translational modifications is an emerging area, and the influence of phosphorylation and glycosylation modifications on the compositional and functional properties of milk is not yet fully elucidated. This review article outlines the influence of casein genetic variants, phosphorylation and glycosylation on the structure of casein and how the properties of certain casein variants associate with human nutrition and the physicochemical and sensory characteristics of dairy products.
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