Influence of β-CN Genotype on Physicochemical Properties and Functionality of Bovine Milk

Several studies have been focused on the effect of milk protein genetic variants physicochemical properties and functionality in recent years. β-casein, an important related to processibility, has reported 2 main A1 A2, for which cows may be homozygous or heterozygous. In this study, several with β-casein A1A1, A1A2 A2A2 from 3 collection occasions were analyzed. Higher manganese content lower pH found associated A1A1 variant compared other genotypes. Better rennet acid coagulation (although P > 0.05), while was more stable creaming genotypes, linked its smaller fat globule size. Thus, genotype could preferable cheese making, that can used formulations requiring good stability against creaming, for, e.g., yogurt where softer texture easier digest.