Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality

• Published in: International dairy journal 2023-10, Vol.145, p.105736, Article 105736
• Main Authors: Olsen, Martine Andrea, Ketto, Isaya Appelesy, Øyaas, Jorun, Abdelghani, Ahmed, Myhrer, Kristine Svartbekk, Skeie, Siv Borghild
• Format: Article
• Language: English
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2023.105736

The effect of the composite genotypes of αS1-κ-casein (BBAA, BBBB, BCAA) on renneting properties and yield during cheese-making of a Havarti-type cheese was investigated. Milk with αS1-κ-CN BCAA showed a shorter renneting time, while milk with αS1-κ-CN BBAA obtained the highest cheese yield. 24 h after starter addition, different protein profiles were found between the cheeses with different αS1-κ-CN genotypes. After 5 months of ripening, cheese with αS1-κ-CN BBBB contained more free amino acids than αS1-κ-CN BCAA. Cheese with αS1-κ-CN BCAA expressed a higher intensity of sweetness and lower intensity of hardness than the αS1-κ-CN BBBB and BBAA cheeses. Cheeses with αS1-κ-CN BBAA had a higher intensity of sunlight flavour than cheeses with the two other αS1-κ-CN genotypes and were assessed to be less juicy than αS1-κ-CN BBBB cheeses. The composite genotypes of αS1-κ-casein affect milk coagulation, cheese yield and cheese maturation and are highly relevant for the dairy industry.