DSD 7.5 | Impact of A2 milk on cheese production

About this episode

The episode discusses the impact of A2 milk on cheese production and its implications for cheese quality and human health.

The A2 protein variant was identified back in the 60s as a genetic difference among cattle. Recent consumer interest has driven a demand for A2/A2 milk, resulting in increased prevalence in the dairy industry. Acknowledging the importance of protein in cheese production, food scientists have worked with cheese makers to both identify and reduce the impact of A2 on cheese yield. Beyond yield impacts, Dr. Ibanez and his team of researchers at the Center for Dairy Research wanted to better understand specifically how proteolysis differs when casein proteins change and if this knowledge can ultimately be used to improve the human health impacts of cheese. Listen in to better understand how one slight change in amino acid sequence can transform the ripening process and ultimately the nutrients in your cheese. Topics of discussion 1:26 Introduction of Dr. Rodrigo Ibanez 2:32 Different proteins present in milk, based on genetics 4:00 How A2 milk impacts cheese making efficiency 5:52 Description of 4 types of casein in milk protein8:07 Cheese yield losses with A2 milk ameliorated with skill of cheese makers. 9:46 Art of stirring the curd 10:30 Sire selection for A2, is it moving the…

People in this episode

Guest: Dr. Rodrigo Ibanez

Topics covered

• A2 milk
• cheese production
• proteolysis
• casein proteins
• human health impacts
• cheese yield
• milk proteins

Keywords

• A2 protein
• cheese yield
• casein
• proteolysis
• milk genetics
• cheese making
• β-casomorphin peptides

Mentioned in this episode

Organizations: Center for Dairy Research

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