Richard M Page, Jonathan B Magan, David T Mannion, Kieran N Kilcawley, John Paul Murphy, Emer Kennedy, Michael O'Donovan, John T Tobin, James A O'Mahony, Tom F O'Callaghan, Prabin Lamichhane
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The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese
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.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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