Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

Abstract

Background: The cheese-making ability of milks varies due to its chemical composition and several factors related to good farming practices.Methods: Among these factors, the lactation stage was studied on a batch of 15 Prim’Holstein dairy cows under real production conditions at the experimental farm of the University of Mostaganem. The fresh milks produced were tested with simple criteria of chemical composition in protein rate, butyrous rate, mineral intake, on coagulation ability and cheese yield with a repeatability spread over 3 months. Result: The results indicated that the lactation stage has a significant effect, on the composition of milk, especially in terms of protein and mineral richness and on its ability to coagulate. In addition, the urea dosage showed a deficiency in the food ration of digestible nitrogen to the herd directly influenced the protein mass of milk and consequently on the technological processing times and cheese yields.

Effect of the Incorporation of a High Food Value Fodder Ration on the Cheesemaking Quality of Milk

“…These values are comparable to those of milk of the same breed from other regions of the country as reported by Maatallah et al (2017); by Remane et al (2016) and by Tir et al (2015). These results are also close to the range (6.5 -6.85) established by Tahlaiti et al (2020). According to Lij et al (2006), milk pH varies from one diet to another and depends, for a given herd, on the richness of its milk in certain constituents, particularly minerals and insoluble proteins, caseins.…”

“…The second was used to measure cheese aptitude using laboratory reference methods as described by Hurtaud et al (2001) and Tahlaiti et al (2020). Before coagulation parameters were measured, the milk was standardized for pH by lactic fermentation.…”

“…The setting time is the moment when the first droplets of whey appear (start of whey exudation) on the surface of the gel, also known as coagulum, which becomes rigid and no longer runs down the walls of the experimental tube (Tahlaiti et al, 2020).…”

“…For any coagulation, the setting time is generally about twice the flocculation time. Thus, for a normalized flocculation time of 5 minutes, the setting time is 10 minutes (Tahlaiti et al, 2020).…”