Effect of casein genetic variants and glycosylation on bovine milk foaming properties

Abstract

The effects of κ‐casein (κ‐CN) and β‐casein (β‐CN) genetic variant and κ‐CN glycosylation degree (GD, low or high) on interfacial and foaming properties of bovine skim milk were investigated. No significant effect was measured for milks with different ĸ‐CN and β‐CN genetic variants. However, milks of higher GD exhibited lower surface tension, enhanced foamability and differences in secondary protein structure compared to lower GD skim milks. Glycan attachment is believed to affect surface activity and the spread and packing of protein at the foam bubble liquid–air interface, leading to differences in foaming performance.