Influence of genetic polymorphism at αs1-CN locus on proteolytic and aromatic profiles of caprine Cacioricotta cheese

This paper was aimed at defining the proteolytic and aromatic profiles of Cacioricotta cheese manufactured with Cilentana goat milk, reared in Southern Italy, depending on αs1-casein genotype. The purpose was achived by means of immuno-electrophoretic and chromatographic techniques coupled to mass spectrometry. In the farms A and B, two bulk milks, labelled F and D, have been produced, the first exclusively containing strong αs1-CN alleles (A, B and H), the second weak alleles (D and F). The results showed that αs1-casein genotype influences the yield as well as protein and peptide cheese composition, determining nutritional and sensorial quality of Cacioricotta cheese. In the aromatic profile, the content of short chain free fatty acids, responsible for characteristic “goat” flavour of caprine cheese, mainly depends on gastric lypase from rennet paste, whereas a different terpenic composition, depends on animal feeding, traces the geographical area.