Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-06-29 DOI:10.1016/j.idairyj.2025.106344

G. Natrella , P. Caliandro , D. De Angelis , P. De Palo , A. Maggiolino , M. Faccia

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Abstract

The extensive casein polymorphism in dairy goats can influence the chemical-physical and sensory properties of milk and derivatives. The present study investigated the aptitude of goat milks with different levels of α-S1 casein (α-S1-CN) at producing mozzarella cheese. Two goat farms producing milk with high and low level of α-S1-CN (HI and LO, respectively) were selected to perform cheesemaking trials. The outcomes highlighted a strong relationship between curd stretchability and presence/absence of α-S1-CN. A pH value of 5.0 was suitable for stretching both types of curd, but the presence of this casein fraction determined better elasticity and a wider pH range for stretchability. The profiles of the volatile organic compounds of the mozzarella samples showed significant differences under both the qualitative and quantitative point of view, while the results of the sensory analysis indicated the presence of differences in odour/aroma of the samples, with LO cheese having higher “goaty” flavour.

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不同水平α-s1酪蛋白对羊奶马苏里拉奶酪生产凝乳拉伸性的影响

奶山羊体内广泛存在的酪蛋白多态性会影响牛奶及其衍生物的化学物理和感官特性。研究了不同α-S1酪蛋白（α-S1- cn）含量的羊奶在马苏里拉奶酪生产中的适用性。选取α-S1-CN含量高、低（分别为HI和LO）的奶场进行奶酪生产试验。结果强调了凝乳拉伸性与α-S1-CN的存在与否之间的密切关系。pH值5.0适合拉伸两种凝乳，但酪蛋白部分的存在决定了更好的弹性和更宽的拉伸pH范围。两种马苏里拉奶酪样品的挥发性有机化合物在定性和定量上都存在显著差异，而感官分析结果表明，两种马苏里拉奶酪样品的气味/香气存在差异，LO奶酪具有更高的“羊”味。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.