DSD 7.5 | Impact of A2 milk on cheese production

The A2 protein variant was identified back in the 60s as a genetic difference among cattle. Recent consumer interest has driven a demand for A2/A2 milk, resulting in increased prevalence in the dairy industry. Acknowledging the importance of protein in cheese production, food scientists have worked with cheese makers to both identify and reduce the impact of A2 on cheese yield.

Beyond yield impacts, Dr. Ibanez and his team of researchers at the Center for Dairy Research wanted to better understand specifically how proteolysis differs when casein proteins change and if this knowledge can ultimately be used to improve the human health impacts of cheese.

Listen in to better understand how one slight change in amino acid sequence can transform the ripening process and ultimately the nutrients in your cheese.

Topics of discussion

1:26      Introduction of Dr. Rodrigo Ibanez  
2:32       Different proteins present in milk, based on genetics      
4:00      How A2 milk impacts cheese making efficiency  
5:52      Description of 4 types of casein in milk protein
8:07      Cheese yield losses with A2 milk ameliorated with skill of cheese makers.
9:46       Art of stirring the curd
10:30     Sire selection for A2, is it moving the mark?   
12:10    Experimental design
12:50     How does A2 milk impact cheese quality – gel firmness and ripening
14:14    Protein and Fatty acid impact on flavor
15:50     Description of β-casomorphin peptides
19:11    A2 tend to be a little bit firmer then A1, and slower digestion.  
20:20    Opioid activity in cheese
21:00     Testing for A2 protein fractions to confirm A2 milk was used for A2 cheese
22:42     Will aging help all cheeses be easier to digest? β-casomorphin 7 concentrations.
25:04    β-casomorphin impact on human health
26:54     What do you want ‘boots on the ground’ dairymen to know about your project 

Featured Articles:

Comparison of the proteolysis and occurrence of a range of β-casomorphin peptides in commercial U.S. Cheddar cheeses manufactured from A1/A2 and A2/A2 β-casein milks

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