The effects of κ-casein polymorphism on the texture and functional properties of mozzarella cheese

The present study compared the texture and functional properties of mozzarella cheese made with milk containing different of genetic polymorphisms κ-casein (AA, AB, AE or BE). The genotype of κ-casein in the milk from individual Holstein cow was determined by pyrosequencing method. Full-fat Mozzarella cheese was made from pooled milk from 3 cows with the same κ-casein genotype and analysed 7 d after manufacture. The cheese made from type AB contained the highest level of fat and Ca/protein, and the lowest moisture content. The cheese made from type AB milk was harder and chewier than cheese made from type AE and BE milk. The cheese made from type AB and AA milk had higher stretchability but lower meltability and flowability than type AE and BE. In summary, the cheese made from type AB milk had different texture and functionality quality than that made from type AE or BE.