An approach on detection, quantification, technological properties, and trends market of A2 cow milk
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00179906%3A_____%2F23%3A10462189" target="_blank" >RIV/00179906:_____/23:10462189 - isvavai.cz</a>
Alternative codes found
RIV/62690094:18470/23:50020273
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=gFP08Dpt6Q" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=gFP08Dpt6Q</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodres.2023.112690" target="_blank" >10.1016/j.foodres.2023.112690</a>
Alternative languages
Result language
angličtina
Original language name
An approach on detection, quantification, technological properties, and trends market of A2 cow milk
Original language description
The genetic variant A2 beta-casein integrates the casein protein group in milk and has been often associated with positive health outcomes. Therefore, this review explores the present understanding of A2 beta-casein, including detection methods and the market trends for dairy from A2 milk. Also, the interaction of A2 beta-casein with alpha s1- casein and kappa-casein genotypes was examined in terms of technological impacts on A2 milk. A limited number of preliminary studies has aimed to investigate the sensorial and technological impacts of beta-casein variants in milk matrices, for instance, in yogurt and other derivatives. Nevertheless, considering studies carried out so far, it is concluded that the manufacture of dairy products from A2 milk is perfectly feasible, as the products presented slight differences when compared to those derived from traditional milk. In one of the works, sensitive drops in rennet coagulation time and curd firmness values were observed in cheese traits. However, it is relevant to point out that variant A of kappa-casein plays a negative role in the coagulation features of milk. Therefore, alterations in the pattern of cheese-making properties are not uniquely related to beta-casein variants. Attempts to produce A2 beta-casein in laboratory (non-natural source), through biosynthesis, for example, have not been found so far. This knowledge gap offers a promising area for future studies concerning proteins and bioactive peptide production.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Research International
ISSN
0963-9969
e-ISSN
1873-7145
Volume of the periodical
167
Issue of the periodical within the volume
May
Country of publishing house
US - UNITED STATES
Number of pages
11
Pages from-to
112690
UT code for WoS article
000963926300001
EID of the result in the Scopus database
2-s2.0-85150155451