For goat breeding programs, this new knowledge
could be a challenge and rewarding, especially since
selection for or against-s-1-casein is now practiced
in some countries, because of differences in cheese
yield and renneting (Remeuf, 1993; Moioli et al.,
1998). Goat milk with the genetic trait of low or
no-s-1-casein, but instead with -s-2-casein, has
less curd yield, longer rennet coagulation time, more
heat lability, and weaker curd firmness, which also
may explain the benefits in digestibility in the human
digestive tract (Ambrosoli et al., 1988)