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The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese.

Authors :
Page, Richard M
Magan, Jonathan B
Mannion, David T
Kilcawley, Kieran N
Murphy, John Paul
Kennedy, Emer
O'Donovan, Michael
Tobin, John T
O'Mahony, James A
O'Callaghan, Tom F
Lamichhane, Prabin
Source :
International Journal of Dairy Technology; Aug2024, Vol. 77 Issue 3, p630-644, 15p
Publication Year :
2024

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
1364727X
Volume :
77
Issue :
3
Database :
Complementary Index
Journal :
International Journal of Dairy Technology
Publication Type :
Academic Journal
Accession number :
178716566
Full Text :
https://doi.org/10.1111/1471-0307.13084