Affiliation:
1. Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996 Ireland
2. School of Food and Nutritional Sciences University College Cork Cork T12YN60 Ireland
3. Teagasc Animal & Grassland Research & Innovation Centre Moorepark, Fermoy Co. Cork P61P302 Ireland
Abstract
This study investigated the effects of once‐a‐day (OAD) and twice‐a‐day (TAD) milking strategies on Cheddar cheese properties, within an Irish pasture‐based system. Cheese derived from OAD milk was more yellow, with significantly higher b* values and a significantly higher β‐carotene content. A significantly higher cheese yield also resulted from OAD milk. Compositional data were largely consistent with previously reported results, and no meaningful differences were found in texture, proteolysis, pH, volatile‐organic‐compounds and free‐fatty‐acid profile. Indications are that OAD milking does not negatively impact Cheddar quality, providing valuable insights for those considering milking frequency impacts on this key dairy product.
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