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- Title
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
- 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.
- Subjects
CHEESE ripening; CHEDDAR cheese; DAIRY processing; NUTRITION; MILK
- Publication
International Journal of Dairy Technology, 2024, Vol 77, Issue 3, p630
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.13084