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Comparison of the Quality of Yoghurt Produced from Milk Containing A1 and A2 β-Casein Cover

Comparison of the Quality of Yoghurt Produced from Milk Containing A1 and A2 β-Casein

Annals of Animal Science
Volume 25 (2025): Issue 1 (January 2025)
By: Iwona Radkowska,  Dorota Najgebauer-Lejko,  Magda Filipczak-Fiutak and  Iwona Duda  
Open Access
|Jan 2025

Authors

Iwona Radkowska

Department of Cattle Breeding, National Research Institute of Animal Production, Poland

Dorota Najgebauer-Lejko

dorota.najgebauer-lejko@urk.edu.pl

Department of Animal Products Processing, University of Agriculture in Krakow, Poland

Magda Filipczak-Fiutak

Department of Animal Products Processing, University of Agriculture in Krakow, Poland

Iwona Duda

Department of Animal Products Processing, University of Agriculture in Krakow, Poland
DOI: https://doi.org/10.2478/aoas-2024-0092 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 373 - 384
Submitted on: Mar 12, 2024
Accepted on: Aug 20, 2024
Published on: Jan 22, 2025
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
A2 milk,
β-casein genetic variant,
yoghurt,
texture,
antioxidant capacity
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2025 Iwona Radkowska, Dorota Najgebauer-Lejko, Magda Filipczak-Fiutak, Iwona Duda, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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