Supplementary material - β-casein A2 affects milk renneting properties, cheese yield before and after ripening, and alters the texture of Caciotta cheese produced in field conditions
Description
This study examines the impact of using milk pools with divergent content of β-casein genetic variants on cheesemaking. Findings indicate that A2 milk, compared to A1B milk, leads to longer coagulation times, lower curd and cheese yields, and softer cheese texture, suggesting it is less suitable for cheese production. The study highlights potential economic and process inefficiencies associated with using A2 milk in cheese manufacturing, highlighting the need for further research on how β-casein variants affect cheese quality and consumer preferences. This could have significant implications for the dairy industry in optimizing milk selection for cheesemaking. Supplemental Table S1. Least square means, F-value, and P-value for the effects of milk pools with diverging proportion of β-CN genetic variants on cheesemaking process features, and proportion of variance explained by the day of processing. Supplemental Table S2. F-val.ues and significance level of the fixed effects included in the models for milk coagulation properties, curd and cheese yields, whey composition, and recovery rates. Supplemental Table S3. Regression coefficients ± SE and significance level of the fixed effects included in the models for milk coagulation properties, curd and cheese yields, whey composition, and recovery rates. Supplemental Table S4. F-values and significance level of the fixed effects included in the models for cheese composition and color coordinates. Supplemental Table S5. Regression coefficients ± SE and significance level of the fixed effects included in the models for cheese composition and color coordinates.