The detailed chemical composition of 25 milks from different breeds of cow, sheep and goat were related to their properties of rennet clotting, coagulum development and syneresis at pH 6-4. Experiments in which concentrations of fat and whey proteins in milk were manipulated, and in which milks were homogenized at different pressures, were also carried out and the effects observed were related to the above processes.The composition of milks varied widely and many relations between concentrations of components could be related to their known modes of secretion from the alveolus or to their structural functions in the colloidal phase of milk. Rennet clotting was related to total Ca concentration and also to the proportions of

SummaryThe chemical composition and rennet coagulation properties at pH 6·4 of milks from 2 commercial herds of Friesian cows were monitored during the change from winter diet to spring grazing. There was considerable variation both in composition and in coagulation properties during this period. There were significant trends for increasing concentrations of casein, Na and lactose, and decreasing concentrations of fat, citrate, K and Mg following the change. Many correlations occurred between concentrations of components, some of which may have physiological significance. Coagulum strength increased after the change to spring grazing and was related to the concentrations of casein, citrate and some of the minerals. Syneresis time did not follow any trend during this period, but was significantly related to concentrations of fat, Na and K. Rennet clotting time did not follow a significant trend immediately after the dietary change, but tended to increase as the summer progressed; it was significantly related to concentrations of Ca, PiNa and K, as well as to the original pH of the milk. When the concentration of lactose in milk was adjusted, variations in lactose concentration did not affect the coagulation properties of milk.

Cheddar cheeses were prepared from low somatic cell count (SCC) milks and from milks containing 10, 20 and 30 % added high SCC milk to give modestly elevated SCC. Increased SCC in the milk were associated with a reduction in the coagulum strength and an increase in moisture content of the cheeses. Cheese texture was affected significantly as judged both by the findings of an assessment panel and by instrumental physical measurement. The panel scores for flavour were also slightly altered. It was concluded that even a small increase in SCC is detrimental to cheese composition and quality, although no significant effects on yield were detected. Relationships between cheese yield, composition and properties, coagulation properties and composition of the milk were also studied. Yield was related to the total solids and fat in the milk but not to the coagulation properties or the flavour or texture of the cheeses. Coagulum strength, cheese composition and cheese texture were strongly interrelated.

SUMMARYEffects of pH, added Ca, rennet concentration, temperature, concentration and dilution of milk, on rennet clotting and coagulum development have been investigated. Rennet clotting time (RCT) was decreased by reduced pH, by increased temperature and by increased concentrations of rennet or added Ca. Only extremes of concentration or dilution of milk increased RCT. Strength of milk coagulum at 1 h after RCT was increased by reduction in pH and by increased concentrations of added Ca. Increased temperatures decreased coagulum strength whereas increased rennet concentrations had little effect. A curvilinear relationship between total casein concentration and coagulum strength was found for Friesian and Jersey milks. Two phases of coagulum development after clotting were observed. Changes in pH particularly affected the first phase whereas changes in temperature particularly affected the second. Effects of rennet, casein and Ca were similar for both phases.

SummaryA quantitative method for rapid routine analysis of individual free fatty acids (FFA) in milk was developed. Lipid was extracted from milk in ether and FFA were recovered by shaking the extract with anion exchange resin Amberlyst 26. The resin-bound FFA were methylated directly and the individual acids quantified, using internal standards, by gas-liquid chromatography. The properties of the resin were measured. The validity of the method was established by extraction of FFA mixtures and milk. Individual acids were, on average, found to be within 6% of the actual concentration present in the mixture. An average coefficient of variation of 4·3% was achieved for the major individual fatty acids on repeated extraction of a single milk sample.