An approach on detection, quantification, technological properties, and trends market of A2 cow milk

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.

Automated summary

This review discusses the current understanding of A2 beta-casein, including detection methods and market trends for A2 milk. The technological impacts of A2 beta-casein's interaction with alpha s1-casein and kappa-casein genotypes on A2 milk were examined. Although there are limited studies on the sensory and technological impacts of beta-casein variants in milk derivatives, the manufacture of dairy products from A2 milk is feasible with slight differences compared to traditional milk. The negative role of kappa-casein variant A on milk coagulation features should be considered, and further research on protein and bioactive peptide production is needed.