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Article

Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype.

Food research international (Ottawa, Ont.) - 1 Nov 2024

Daniloski Davor, Page Richard M, Lamichhane Prabin, Fitzpatrick Conor J, Vasiljevic Todor, Brodkorb André, Timlin Mark, Murphy John Paul, O'Callaghan Tom F, McCarthy Noel A

Abstract excerpt

The objective of this study was to establish the impact of β-casein A1/A1, A1/A2 and A2/A2 phenotypes on the cheese-making process, cheese structure and on the subsequent in vitro gastric digestion properties of the cheese samples. The time required for curd cutting in cheese milk containing β-casein A2/A2 was significantly delayed, compared to milks containing β-caseins A1/A1 and A1/A2. After 180 days of...

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Identifiers

PMID: 39614469
DOI: 10.1016/j.foodres.2024.115008

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