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The Impact of Beta-Casein Genetic Variant on the Physicochemical Properties of Various Fermented Milk Types Cover

The Impact of Beta-Casein Genetic Variant on the Physicochemical Properties of Various Fermented Milk Types

Annals of Animal Science
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By: Dorota Najgebauer-Lejko,  Iwona Radkowska and  Magda Filipczak-Fiutak  
Open Access
|Feb 2026

Authors

Dorota Najgebauer-Lejko

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

Iwona Radkowska

iwona.radkowska@iz.edu.pl

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

Magda Filipczak-Fiutak

Department of Animal Products Processing, University of Agriculture in Krakow, Kraków, Poland
DOI: https://doi.org/10.2478/aoas-2025-0113 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Submitted on: Jun 9, 2025
|
Accepted on: Oct 2, 2025
|
Published on: Feb 18, 2026
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
β-casein polymorphism,
A2 milk,
fermented milks,
quality,
texture
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2026 Dorota Najgebauer-Lejko, Iwona Radkowska, Magda Filipczak-Fiutak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 3.0 License.

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