Relationship of β-casein genotypes (A1A1, A1A2 and A2A2) to the physicochemical composition and sensory characteristics of cows’ milk

A2 Milk: New Perspectives for Food Technology and Human Health

“…According to Nguyen et al [ 39 ], A2 β-casein is less hydrophobic, more soluble, and has a higher chaperone activity than A1 β-casein. According to this, several authors [ 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 ] associated the A2 milk variant with poor rennet coagulation properties. A further study [ 29 ] also found that the A1 milk genotype was associated with the best cheese-making abilities with respect to A2 milk due to a slight worsening of the coagulation properties for A2 milk.…”

“…A recent work [ 31 ] investigating the sensory quality, color, and composition of A2 milk compared with A1 milk found that different genotypes did not affect the smell, taste, or general acceptance of the milk. However, some differences were found in the color.…”

“…However, some differences were found in the color. A2 milk showed color parameters closer to the gold standard for color, making it more appealing to consumers without artificial food coloring [ 31 ].…”

“…The quantities and proportions of milk caseins and whey proteins have been identified as playing a major role in milk coagulation and curd firming processes [ 32 ]. Several studies have extensively assessed the effects of milk protein genetic variants on the composition and protein profile of milk [ 31 , 32 , 33 ] and its coagulation properties [ 31 , 32 , 33 , 34 , 35 ]. Milk caseins play an important role in the production of dairy products, such as in cheese manufacturing [ 36 , 37 ].…”

“…Nevertheless, it was revealed that due to their composition, A2 milk has a higher percentage of total proteins and fat than A1 milk [ 12 ]. A recent work found slight differences in the amino acid composition of A2 and A1 milk, showing that A2 milk had a higher amount of leucine that A1 milk but lower overall amino acid content [ 31 ]. A2 milk could also have worse technological characteristics to produce some dairy products, such as cheese or yogurt [ 29 ].…”