Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype

Davor Daniloski; Richard M Page; Prabin Lamichhane; Conor J Fitzpatrick; Todor Vasiljevic; André Brodkorb; Mark Timlin; John Paul Murphy; Tom F O'Callaghan; Noel A McCarthy

doi:10.1016/j.foodres.2024.115008

Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype

Food Res Int. 2024 Nov:196:115008. doi: 10.1016/j.foodres.2024.115008. Epub 2024 Sep 1.

Affiliations

¹ Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland; Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Sport, Health and Engineering, Melbourne, VIC 8001, Australia.
² Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland; University College Cork, School of Food and Nutritional Sciences, Cork T12 Y337, Ireland.
³ Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland.
⁴ Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Sport, Health and Engineering, Melbourne, VIC 8001, Australia.
⁵ Teagasc Animal & Grassland Research & Innovation Centre, Moorepark, Fermoy, Co, Cork P61P302, Ireland.
⁶ University College Cork, School of Food and Nutritional Sciences, Cork T12 Y337, Ireland.
⁷ Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland. Electronic address: [email protected].

PMID: 39614469
DOI: 10.1016/j.foodres.2024.115008

Abstract

The objective of this study was to establish the impact of β-casein A1/A1, A1/A2 and A2/A2 phenotypes on the cheese-making process, cheese structure and on the subsequent in vitro gastric digestion properties of the cheese samples. The time required for curd cutting in cheese milk containing β-casein A2/A2 was significantly delayed, compared to milks containing β-caseins A1/A1 and A1/A2. After 180 days of ripening no differences were observed in the level of soluble nitrogen at pH 4.6 between any of the cheese samples, with a decrease in the level of aggregated β-sheets and increase in the level of β-turns and random coils observed in all cheese over the ripening period. During simulated gastric digestion, cheese samples took between 15 and 20 min to form the initial digesta coagulum, which occurred between pH 4.3 and 4.0. The rate of protein breakdown was slower in A2/A2 cheese, with less cheese structure degradation occurring, compared to β-casein A1 containing cheeses. This study has shown that rennet coagulation takes significantly longer in cheese milk containing only β-casein A2/A2, and that there was less protein breakdown during its simulated gastric digestion.

Keywords: A2/A2 milk; Cheese; Cheese structure; Rennet coagulation; Semi-dynamic in vitro gastric digestion; β-casein phenotype.

MeSH terms

Animals
Caseins* / metabolism
Cheese* / analysis
Chymosin* / metabolism
Digestion* / physiology
Food Handling / methods
Hydrogen-Ion Concentration
Milk / chemistry
Phenotype*
Proteolysis

Substances

Caseins
Chymosin
rennet