Impact of A2 β-Casein on Yoghurt Quality
Author Information
Author(s): Juan Godoy Bibiana, Codina-Torrella Idoia, Trujillo Mesa Antonio-José
Primary Institution: Universitat Autònoma de Barcelona
Hypothesis
The study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts compared to conventional yoghurts made from a mixture of A1 and A2 β-casein milk.
Conclusion
A2 yoghurts were found to be more acidic, brighter, and firmer than conventional yoghurts, but these differences were minor and only observed at specific storage times.
Supporting Evidence
- A2 yoghurts showed higher acidity and firmness compared to Control yoghurts at specific storage times.
- Both consumers and expert panels preferred the A2 yoghurts for their texture and appearance.
- The growth curves of the bacterial starters were not affected by the type of milk used.
Takeaway
This study shows that yoghurts made from A2 milk are slightly different in taste and texture compared to regular yoghurts, but most people can't tell the difference.
Methodology
The study involved producing yoghurts from two types of milk (A2A2 and a mixture of A1A1 and A1A2) and evaluating their physicochemical and sensory characteristics over 35 days of storage.
Potential Biases
Potential bias in sensory evaluation due to the small number of expert assessors and consumer panel.
Limitations
The study only evaluated two types of milk and did not explore other potential variants or broader consumer demographics.
Participant Demographics
50 consumers (37 women and 13 men, aged 20 to 60 years) participated in the sensory evaluation.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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