The influence of the deletion in exon 12 of the gene encoding αs1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on milk coagulation properties and cheese quality

The influence on the cheese making properties and ripening of cheese made from goats’ milk homozygous or heterozygous for the deletion in exon 12 of the gene encoding αs1-casein (CSN1S1) of the Norwegian dairy goat breed was investigated. Milk from goats heterozygous for the deletion contained a high content of αS1-CN compared with the milk from goats homozygous for the deletion that contained very low amounts of αS1-CN. Milk from heterozygous goats contained the highest fat and protein content and exhibited the best coagulation properties; therefore, it was more preferable for cheese making. Cheese manufactured from milk from the heterozygous goats obtained a better and more stable cheese quality than did cheese made from the homozygous goats. The latter cheese had a higher moisture content, a more often rancid flavour and a different composition of free amino acids.