Influence of different genetic polymorphisms of aS1-and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality

The effect of the composite genotypes of aS1-k-casein (BBAA, BBBB, BCAA) on renneting properties and yield during cheese-making of a Havarti-type cheese was investigated. Milk with aS1-k-CN BCAA showed a shorter renneting time, while milk with aS1-k-CN BBAA obtained the highest cheese yield. 24 h after starter addition, different protein profiles were found between the cheeses with different aS1-k-CN ge-notypes. After 5 months of ripening, cheese with aS1-k-CN BBBB contained more free amino acids than aS1-k-CN BCAA. Cheese with aS1-k-CN BCAA expressed a higher intensity of sweetness and lower in-tensity of hardness than the aS1-k-CN BBBB and BBAA cheeses. Cheeses with aS1-k-CN BBAA had a higher intensity of sunlight flavour than cheeses with the two other aS1-k-CN genotypes and were assessed to be less juicy than aS1-k-CN BBBB cheeses. The composite genotypes of aS1-k-casein affect milk coagu-lation, cheese yield and cheese maturation and are highly relevant for the dairy industry.& COPY; 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).