“…In the last two decades research has continued to reveal the extensive casein polymorphism occurring in goat, but in spite of a large number of papers dealing with the wide heterogeneity of the casein fraction, the studies on the related impact are not so numerous. Several studies investigated Casensitive caseins (α s1 , α s2 and β), located within the micelles, establishing that they affect the technological properties of milk: strong alleles improve cheese-making and fat percentage: on the contrary, defective and null alleles make these features worse [15,40,60,66,67,75,76,85,89,91]. According to these findings genotypes at α s1 and β casein loci have been used for selection in breeding programs in some French and Spanish breeds [4,55,74,91,97,99].…”