@article{XU2022, 
author = {Xiaoshuang XU and Yiyu HAN and Xiaoyao LI and Qiuqi PENG and Wenjing LUO and Jinghua YU},
title = {Comparative Study on the Characteristics of A1 and A2 β-Casein Yogurt},
year = {2022},
journal = {Food Science},
volume = {43},
number = {16},
pages = {68-72},
keywords = {A1 β-casein, A2 β-casein, water-holding capacity, texture properties, rheological properties, microstructure, yogurt},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210803-036},
doi = {10.7506/spkx1002-6630-20210803-036},
abstract = {The differences in characteristics between stirred and set yogurt produced from A1 or A2 β-casein milk were studied. The water-holding capacity of stirred and set yogurt produced from A1 β-casein milk was greater than 69%, and the water-holding capacity of stirred and set yogurt produced from A2 β-casein milk was greater than 65%. Textural analysis showed that the hardness and consistency of set yogurt produced from A1 β-casein milk were 41.4% and 59.8% higher than those of set yogurt produced from A2 β-casein, respectively. Compared with A2 β-casein yogurt, A1 β-casein yogurt had better viscosity. The results of rheology and microstructure showed that the hysteresis loop area of A1 β-casein yogurt was 14.6% smaller than that of A2 β-casein yogurt indicating that the former’s structure can be more easily damaged and its network structure is sparser. This study provides theoretical support for the application of A2 β-casein milk in yogurt.}
}