Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-26T18:45:30.758Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of variation in the composition of milk supply on the composition and quality of farmhouse Cheshire cheese

Published online by Cambridge University Press:  01 June 2009

Alistair S. Grandison ,
Malcolm Anderson ,
Graeme D. Ford ,
Lavinia Newell  and
Pauline Lyon-Smith
Alistair S. Grandison
Affiliation:
**National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Malcolm Anderson
Affiliation:
**National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Graeme D. Ford
Affiliation:
**National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Lavinia Newell
Affiliation:
Ministry of Agriculture, Fisheries and Food, Woodthorne, Wolverhampton WV6 8TQ, UK
Pauline Lyon-Smith
Affiliation:
Ministry of Agriculture, Fisheries and Food, Woodthorne, Wolverhampton WV6 8TQ, UK
Get access Rights & Permissions [Opens in a new window]

Summary

The composition of the diet fed to cows, the composition and coagulating properties of the milk produced by them and used for cheesemaking, the cheesemaking methods and the chemical composition, texture and grade of Cheshire cheese obtained from four farmhouse producers during the period December to June 1982–83 were investigated. The presence of pockets of loose fat in the cheese structure, which can lead to downgrading in the late winter and spring, was not related to the chemical composition of the milk and may arise from the handling of the milk before cheesemaking. Generally the composition of the forage and the milk varied with date, but not between the different farms, whereas the composition and properties of the cheese were dependent on the manufacturers but were fairly constant during the period of study.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 4 , November 1985 , pp. 573 - 586
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

ADAS 1981 The analysis of agricultural material, 2nd edn (ADAS Bulletin RB427)Google Scholar
Chapman, H. R. & Burnett, J. 1972 Seasonal changes in the physical properties of milk for cheesemaking. Dairy Industries 37 207–211Google Scholar
Florence, E., Milner, D. F. & Harris, W. M. 1984 Nutrient composition of dairy products. 1. Cheeses. Journal of the Society of Dairy Technology 37 13–16Google Scholar
Grandison, A. S., Ford, G. D., Owen, A. J. & Millard, D. 1984 Chemical composition and coagulating properties of renneted Friesian milk during the transition from winter rations to spring grazing. Journal of Dairy Research 51 69–78Google Scholar
Grandison, A. S., Anderson, M., Ford, G. D. & Newell, L. 1985 Interrelationships between the diet fed to cows, composition and properties of milk and composition and quality of Cheshire cheese from farmhouse manufacturers. Journal of Dairy Research 52 587–593Google Scholar
Griffin, M. U. A. & Anderson, M. 1983 The determination of casein micelle size distribution in skim-milk by chromatography and photon correlation spectroscopy. Biochimica et Biophysica Acta 748 453–459Google Scholar
Hall, A. J. 1970 Seasonal and regional variations in the fatty acid composition of milk fat. Dairy Industries 35 20–24Google Scholar
Keogh, M. K., Kelly, P. M., O'Keeffe, A. M. & Phelan, J. A. 1982 Studies of milk composition and its relationship to some processing criteria. II. Seasonal variation in the mineral levels of milk. Irish Journal of Food Science and Technology 6 13–27Google Scholar
Koops, J. & Klomp, H. 1977 Rapid colorimetric determination of free fatty acids (lipolysis) in milk by the copper soap method. Netherlands Milk and Dairy Journal 31 56–74Google Scholar
O'Keeffe, A. M., Phelan, J. A., Keogh, K. & Kelly, P. 1982 Studies of milk composition and its relationship to some processing criteria. IV. Factors influencing the renneting properties of a seasonal milk supply. Irish Journal of Food Science and Technology 6 39–48Google Scholar
Phelan, J. A., O'Keeffe, A. M., Keooh, M. K. & Kelly, P. M. 1982 Studies of milk composition and its relationship to some processing criteria. I. Seasonal changes in the composition of Irish milk. Irish Journal of Food Science and Technology 6 1–11Google Scholar
Storry, J. E., Brumby, P. E., Tuckley, B., Welch, V. A., Stead, D. & Fulford, R. J. 1980 Effect of feeding protected lipid to dairy cows in early lactation on the composition of blood lipoproteins and secretion of fatty acids in milk. Journal of Agricultural Science 94 503–516Google Scholar
Storry, J. E., Grandison, A. S., Millard, D., Owen, A. J. & Ford, G. D. 1983 The chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant. Journal of Dairy Research 50 215–229Google Scholar