Seasonal influences on Cheddar cheese manufacture: influence of diet quality and stage of lactation

Author:

Kefford Bruce,Christian Mary P.,Sutherland Brian J.,Mayes Jeffery J.,Grainger Chris

Abstract

SummaryThe influence of diet quality and stage of lactation on Cheddar cheese moisture and yield were segregated and the effects of other potential variables (cow breed, milk protein genotype, age and level of mastitis) were minimized. An experiment was conducted using milk of cows in mid lactation or late lactation fed on high or low quality diets. Increased moisture in cheese was largely due to the influence of cow diet. Milk from cows given high quality diets produced lower moisture cheese. Cheese yield was influenced by diet and stage of lactation. Cows in late lactation fed on high quality diets always gave milks yielding the most cheese. Fat and protein recovery in cheese was not influenced by diet or stage of lactation. The results suggest that low quality diets may induce changes in the complex interactions of milk proteins and other components that affect cheesemaking.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference29 articles.

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3. The composition of cheddar cheese in Queensland;Lyall;Australian Journal of Dairy Technology,1969

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