The impact of milk composition on cheddar cheese manufacture

摘要: The composition of milk varies according to several factors, including cows’ breed and genetic variants proteins, feed, environment, season, cow health stage lactation. These factors can impact on the physical characteristics influence its processability for products such as cheddar cheese. Cheese yield is an important indicator profit cheesemaker influenced primarily by quality, other pre-treatments, coagulant type, curd firmness at cutting handling cheese mainly depends milk’s total solids content. two most in cheesemaking are protein (particularly casein) fat. likely tools changing genetics cows and/or their diet. Generally fat contents increase or decrease parallel. However, concentration more sensitive dietary changes than protein. In particular, casein which fraction accounts nearly 80% protein; manipulation unlikely alter this proportion significantly (Thomas 1980). concentrations lactose, minerals do not always respond predictably adjustments Table 1 summarises average percentages solids, fat, protein, lactose ash, well protein:fat casein:fat ratios various breeds. Generally, breeds with a higher also have thus, ratio lower Guernsey Jersey others, despite having concentrations. composition, quality determined milk, efficiency components incorporated into curd, amount retained (Emmons 1991; Lucey Kelly 1994; Solorza Bell 1998). cheese, comprise ~90.5% whereas small entrapped dissolved whey account ~9% (Olson 1966).