References
- Béal C., Helinck S. (2014). Yoghurt and other fermented milks. In: Microorganisms and fermentation of traditional products, Ray R.C., Montet D. (eds.), CRC Press, New York, USA, Ch. 5, pp. 141–187.
- Bisutti V., Pegolo S., Giannuzzi D., Mota L.F.M., Vanzin A., Toscano A., Trevisi E., Ajmone Marsan P., Brasca M., Cecchinato A. (2022). The β-casein (CSN2) A2 allelic variant alters milk protein profile and slightly worsens coagulation properties in Holstein cows. J. Dairy Sci., 105: 3794–3809.
- Cendron F., Franzoi M., Penasa M., De Marchi, M., Cassandro M. (2021). Effects of β-and κ-casein, and β-lactoglobulin single and composite genotypes on milk composition and milk coagulation properties of Italian Holsteins assessed by FT-MIR. Ital. J. Anim. Sci., 20: 2243–2253.
- Choi Y., Kim N., Song C.H., Kim S., Lee D.H. (2024). The effect of A2 milk on gastrointestinal symptoms in comparison to A1/A2 milk: a single-center, randomized, double-blind, cross-over study. J. Cancer Prev., 29: 45–53.
- Chudy S., Bilska A., Kowalski R., Teichert, J. (2020). Colour of milk and milk products in CIE L* a* b* space. Med. Weter., 76(2): 77–81.
- Cichosz G., Czeczot H., Ambroziak A., Bielecka M.M. (2017). Natural antioxidants in milk and dairy products. Int. J. Dairy Technol., 70: 165–178.
- Cieślińska A., Fiedorowicz E., Rozmus D.; Sienkiewicz-Szłapka E., Jarmołowska B., Kamiński S. (2022). Does a little difference make a big difference? Bovine β-casein A1 and A2 variants and human health—An update. Int. J. Mol. Sci., 23: 15637.
- Codex Alimentarius (2003). Standard for fermented milks CXS 243-2003. Food and Agriculture Organization, Rome, Italy.
- Daniloski D., McCarthy N.A., Gazi I., Vasiljevic T. (2022). Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype. Food Hydrocoll., 131: 107846.
- Daniloski D., Vasiljevic T., Freitas D., Comunian T.A., Brodkorb A., McCarthy, N.A. (2024). Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2 and A2/A2 yoghurts. Food Hydrocoll., 157: 110430.
- Dave R.I., Shah N.P. (1996). Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria. J. Dairy Sci. 79: 1529–1536.
- De Vitte K., Kerziene S., Klementavičiūtė J., de Vitte M., Mišeikienė R., Kudlinskienė I., Čepaitė J, Dilbiene V., Stankevičius R. (2022). Relationship of β-casein genotypes (A1A1, A1A2 and A2A2) to the physicochemical composition and sensory characteristics of cows’ milk. J. Appl. Anim. Res., 50: 161–166.
- Deth R., Clarke A., Ni J., Trivedi, M. (2016). Clinical evaluation of glutathione concentrations after consumption of milk containing different subtypes of β-casein: results from a randomized, cross-over clinical trial. Nutr. J., 15: 82: 1–6.
- Faggion S., Degano L., Carnier P., Bonfatti, V. (2025). β-casein A2 affects milk renneting properties, cheese yield before and after ripening, and alters the texture of Caciotta cheese produced in field conditions. J. Dairy Sci., 108: 3199–3213.
- Farnworth, E.R., Mainville, I. (2003). Kefir: a fermented milk product. In Handbook of fermented functional foods, Farnworth E R. (Ed.) Ch 4, 77–112, CRC Press, Boca Raton, FL, USA.
- Fernández-Rico S., Mondragón A.D.C., López-Santamarina A., Cardelle-Cobas A., Regal P., Lamas A., Ibarra I.S., Cepeda A., Miranda, J.M. (2022). A2 milk: new perspectives for food technology and human health. Foods, 11: 2387.
- Fox P.F., Uniacke-Lowe T., McSweeney P.L.H., O’Mahony J.A. (2015). Milk proteins. In: Dairy Chemistry and Biochemistry 2nd ed., Fox P.F., Uniacke-Lowe T., McSweeney P.L.H., O’Mahony J.A. (eds.) Springer Cham, Switzerland, Ch. 4 pp. 145–239.
- Gai N., Uniacke-Lowe T., O’Regan J., Goulding D.A., Kelly A.L. (2023). Influence of β-casein genotype on physicochemical properties and functionality of bovine milk. J. Dairy Sci., 106: 8357–8367.
- Gonzales-Malca J.A., Tirado-Kulieva V.A., Abanto-López M.S., Aldana-Juárez W.L., Palacios-Zapata C. M. (2023). Worldwide research on the health effects of bovine milk containing A1 and A2 β-casein: Unraveling the current scenario and future trends through bibliometrics and text mining. CRFS, 7: 100602.
- González-Rodríguez N., Vázquez-Liz N., Rodríguez-Sampedro A., Regal P., Fente C., Lamas A. (2025). The impact of A1-and A2 β-Casein on health outcomes: a comprehensive review of evidence from human studies. Appl. Sci., 15: 7278.
- Hallén E., Allmere T., Lundén A., Andrén A. (2009). Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels. Int. Dairy J., 19: 399–404.
- Hamet M.F., Piermaria J.A., Abraham A.G. (2015). Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks. LWT-Food Sci. Technol., 63: 129–135.
- IDF 94:2004. Milk and Milk Products—Enumeration of Colony-Forming Units of Yeasts And/Or Moulds—Colony-Count Technique at 25 Degrees C; International Dairy Federation: Brussels, Belgium, 2004.
- IDF Standard 149A. (1997). Dairy Starter Cultures of Lactic Acid Bacteria (LAB). Standard of Identity; International Dairy Federation: Brussels, Belgium.
- Iličić, M., Milanović, S., & Carić, M. (2015). Rheology and texture of fermented milk products. Rheology: Principal, application and environmental impacts. New York: Nova Science, 27–64.
- ISO 4832:2006. (2006) Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coliforms – Colony count technique. International Standard Organization, Geneva, Switzerland.
- ISO 7889/IDF 117. (2003). Yogurt—Enumeration of Characteristic Microorganisms-Colony-Count Technique at 37 Degrees C; International Dairy Federation: Brussels, Belgium.
- Jeong H., Park Y.S., Yoon S.S. (2024). A2 milk consumption and its health benefits: an update. Food Sci. Biotechnol., 33: 491–503.
- Juan B., Trujillo A.J. (2022). Acid and rennet coagulation properties of A2 milk. Foods, 11: 3648.
- Juan Godoy B., Codina-Torrella I., Trujillo Mesa A.-J. (2024). Effect of genetic polymorphism of bovine ß-Casein variants (A1 and A2) on yoghurt characteristics. Foods, 13: 4135.
- Kelly L.M., O’Mahony J.A., Tobin J.T. (2025). Genetic variation in bovine milk proteins: Implications for functional and nutritional properties. Int. J. Dairy Technol., 78: e13152.
- Ketto I.A., Abdelghani A., Johansen A.G., Øyaas J., Skeie S.B. (2019). Effect of milk protein genetic polymorphism on rennet and acid coagulation properties after standardization of protein content. Int. Dairy J., 88: 18–24.
- Ketto I.A., Knutsen T.M., Øyaas J., Heringstad B., Ådnøy T., Devold T.G., Skeie S.B. (2017). Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle. Int. Dairy J., 70: 55–64.
- Ketto, I. A., Øyaas, J., Ådnøy, T., Johansen, A. G., Schüller, R. B., Narvhus, J., & Skeie, S. B. (2018). The influence of milk protein genetic polymorphism on the physical properties of cultured milk. Int. Dairy J., 78: 130–137.
- Khan I.T., Nadeem M., Imran M., Ullah R., Ajmal M., Jaspal M.H. (2019). Antioxidant properties of milk and dairy products: a comprehensive review of the current knowledge. Lipids Health Dis., 18:41, 1–13.
- Ladyka V., Bolhova N., Huba S., Sokolenko V., Skliarenko Y. (2024). Investigation of the influence of milk protein genotype on the process of fermentation of milk curds by mesophilic lactic acid streptococci. Sci. Horiz., 27: 113–121.
- Lee W.J., Lucey J.A. (2010). Formation and physical properties of yogurt. Asian-Aust. J. Anim. Sci., 23: 1127–1136.
- Li S., Tang S., He Q., Gong J., Hu J. (2020). Physicochemical, textural and volatile characteristics of fermented milk co-cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum. Int. J. Food Sci. Technol., 55: 461–474.
- Litwińczuk Z., Barłowska J., Matwijczuk A., Słomiany J. (2016). Changes in milk yield and quality during lactation in Polish Red and White-Backed cows included in the Genetic Resources Conservation Programme in comparison with the Simmental breed. Ann. Anim. Sci., 16: 871–886.
- Lucey J.A. (2004). Cultured dairy products: an overview of their gelation and texture properties. Int. J. Dairy Technol., 57: 77–84.
- Lucey J.A., Singh H. (1997). Formation and physical properties of acid milk gels: a review. Food Res. Int., 30: 529–542.
- Milan A.M., Shrestha A., Karlström H.J., Martinsson J.A., Nilsson N.J., Perry J.K., Day L., Barnett M.P.G., Cameron-Smith D. (2020). Comparison of the impact of bovine milk β-casein variants on digestive comfort in females self-reporting dairy intolerance: a randomized controlled trial. Am. J. Clin Nutr., 111: 149–160.
- Najgebauer-Lejko D., Sady M. (2015). Estimation of the antioxidant activity of the commercially available fermented milks. Acta Sci. Pol. Technol. Aliment., 14: 387–396.
- Najgebauer-Lejko D., Sady M., Grega T., Walczycka M. (2011). The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. Int. Dairy J., 21: 568–574.
- Nguyen D.D., Busetti F., Johnson S.K., Solah V.A. (2018a). Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry. Food Res. Int., 106: 98–104.
- Nguyen H.T., Schwendel H., Harland D., Day L. (2018b). Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A1A1 and A2A2 β-casein phenotypes. Food Res. Int., 112: 217–224.
- Nguyen H.T.H., Gomes Reis M., Wa Y., Alfante R., Chanyi R.M., Altermann E., Day L. (2023). Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures. Foods, 12: 1875.
- Petrat-Melin B., Andersen P., Rasmussen J.T., Poulsen N. A., Larsen L. B., Young J. F. (2015). In vitro digestion of purified β-casein variants A1, A2, B, and I: Effects on antioxidant and angiotensin-converting enzyme inhibitory capacity. J. Dairy Sci., 98: 15–26.
- PN-75/A 86130. Mleko i Przetwory Mleczarskie—Napoje Mleczne—Metody Badań (Milk and Dairy Products—Fermented Milks—Analytical Methods); Polski Komitet Normalizacyjny: Warszawa, Poland, 1975. (In Polish)
- PN-A-86061:2002/Az1:2006. Mleko i Przetwory Mleczne—Mleko Fermentowane (Milk and Dairy Products—Fermented Milks); Polski Komitet Normalizacyjny: Warszawa, Poland, 2006. (In Polish)
- Radkowska I. 2022. Identification and health-promoting properties of milk containing A2 β-casein–a review. Rocz. Nauk. Zoot., 47(2): 165–177.
- Radkowska I., Najgebauer-Lejko D., Filipczak-Fiutak M., Duda I. (2025). Comparison of the quality of yoghurt produced from milk containing A1 and A2 β-casein. Ann. Anim. Sci., 25: 373–384.
- Ribeiro I.M.daS., Soares M., Sampaio G.R., Torres E.A.F.S. (2021). Evaluation of the antioxidant activity of milk containing A2 β-casein or A1 and A2 β-casein proteins. Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos ISSN: 2447–2840.
- Robinson R.K., Tamime A.Y. (2006). Types of fermented milks. In: Fermented milks, Tamime A.Y. (ed.). Blackwell Science Ltd., Oxford, UK, pp. 1–10.
- Rój A., Przybyłowski P. (2012). Ocena barwy jogurtów naturalnych (Colour measurement of natural yoghurts). Bromat. Chem. Toksykol., XLV(3): 813–816 [in Polish].
- Rutella, G. S., Tagliazucchi, D., & Solieri, L. (2016). Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food. Food Microbiol., 60: 54–61.
- Shah N.P. (2000). Probiotic bacteria: selective enumeration and survival in dairy foods. J. Dairy Sci., 83(4): 894–907.
- Tamime A.Y., Hassan A., Farnworth E., Toba T. (2007) Structure of fermented milks. In: Tamime A.Y. (Ed.) Structure of dairy products. Blackwell Publishing, Oxford, UK, pp. 134–169.
- Vigolo V., Visentin E., Ballancin, E., Lopez-Villalobos N., Penasa, M., De Marchi M. (2023). β-Casein A1 and A2: Effects of polymorphism on the cheese-making process. J. Dairy Sci., 106: 5276–5287.
- Wang Y., Feng K., Jin J., Murad M.S., Mu G., Wu X. (2022). Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk. Int. J. Biol. Macromol., 216: 105–113.