Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties

Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This study focuses on the analysis of the CSN1S1 472G>C variant and its potential impact on rennet coagulation properties, critical for cheese production. Rennet coagulation parameters (rennet coagulation time (RCT), setting time (ST), aggregation rate (AR), and gel firmness (GF)), along with fresh curd yield (Yf), were examined in both, raw and high heat-treated buffalo milk. Genotyping results, obtained through Sanger sequencing of blood samples from 30 female buffaloes, revealed the presence of three CSN1S1 472G>C genotypes: GG, GC, and CC. The rheological measurements, conducted using dynamic small amplitude oscillatory rheology (SAOR), indicated significant statistical differences (p<0.05) among the tested parameters for these CSN1S1 472G>C genotypes in both raw and heat-treated buffalo milk. In addition, the influence of genotype on the yield of fresh curd in fresh and thermally treated milk was studied. These results can contribute to optimization in the process of production and processing of buffalo milk, emphasizing the importance of understanding the genetic factors in the composition of buffalo milk and its technological properties.