Pivotal roles of αs1-casein in the nutritional composition, technological properties, allergenicity, and its reduction strategies in goat milk

Alpha S1-casein, a major protein encoded by the CSN1S1 gene, significantly influences the nutritional profile, technological properties, and allergenic potential of goat milk. Genetic variations in the CSN1S1 gene enhance the bioactive and antioxidative properties of goat milk, optimizing it for products like yogurt and cheese. While cross-sensitization with other ruminant milks is possible, αS1-casein in goat milk is generally less allergenic due to its lower induction of immunological responses. Reducing or modifying the αS1-casein through various processing methods can improve its hypoallergenicity and technological profile. This review offers insights into the structural variations of αs1-casein and their implications on goat milk’s nutritional and technological attributes, covering aspects like production, nutrient content, allergenicity, and the technological merits of goat milk products. By focusing into the unique properties of αS1-casein in goat milk, it aims to enhance the expertise of food researchers and the dairy industry, guiding them towards optimal processing methods for top-quality milk product creation.

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