DSD 7.5 | Impact of A2 milk on cheese production

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…