Studies on the properties of New Zealand butterfats: V. The effect of stage of lactation

McDowall, F. H.

doi:10.1017/s0022029900011122

Cited by 7 publications

(3 citation statements)

References 12 publications

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“…Case 1 The caseidfat ratio in milk varies but the MNFS is kept constant by changing manufacturing conditions If manufacturing conditions are suitably modified to compensate for the variations in the caseidfat ratio in milk, then the MNFS can be kept constant. Thus, for example, it is possible for the caseidfat ratio for a given milk to vary from 0.55 to 0.75 and hence the cheese FDM from about 57% to 52% and yet keep the MNFS fixed at around 54% (McDowall, 1936). To achieve a constant MNFS, steps must be taken to reduce the moisture loss from the curd as the caseinlfat ratio increases (Whitehead, 1948).…”

Section: Discussionmentioning

confidence: 99%

“…However, the relationship between the caseidfat ratio and the FDM is well established (Dolby & Harkness, 1955). FDM values were grouped at intervals of 1% (Pearce & Gilles, 1979) and the corresponding mean MNFS values were calculated.…”

Section: Methodsmentioning

confidence: 99%

“…Control of the moisture in the non-fat substance (MNFS) of Cheddar cheese is of considerable economic significance. This is because the MNFS influences both the yield and grade of Cheddar (McDowall, 1936). The laws of mass balance show that, with any given milk supply, as the MNFS increases so does the yield (kg cheese made/100 kg milk).…”

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confidence: 99%

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Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheese

Lelièvre

1983

Int J of Dairy Tech

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For maximum profitability, the moisture in the non‐fat substance (MNFS) in Cheddar cheese must be controlled. Commercial data are used to show that, with fixed manufacturing conditions, the MNFS in cheese may be increased by decreasing the casein/fat ratio in milk and vice versa. It is suggested that this method of varying MNFS may be useful in factories that have difficulty in regulating MNFS by other methods. The relationships between the casein/fat ratio in milk, manufacturing conditions and the fat in the dry matter, MNFS, fat and moisture percentages in cheese are explained.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheese

Lelièvre

1983

Int J of Dairy Tech

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Studies on the properties of new zealand butterfat: VI. Comparison of the properties and vitamin A potencies of butterfats produced by clover-fed and ryegrass-fed dairy cows

McDowall¹,

McGillivray²

1963

Journal of Dairy Research

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In an indoor feeding trial with three sets of monozygotic twin cows during late spring the effects of H x short rotation ryegrass and white clover as feeds for the cows on the characteristics and the carotene and vitamin A contents of the butterfat were compared. The butterfat from the cows fed ryegrass had a lower iodine value and refractive index, higher Reichert and saponification values, and lower carotene and vitamin A contents than the butterfat from the cows fed clover. The carotene and vitamin A contents of the blood of the cows fed ryegrass were also lower than those of the cows fed clover.In a subsequent outdoor feeding trial with four sets of monozygotic twins the feeding of pure H x short rotation ryegrass or of perennial ryegrass was compared with the feeding of mixed pastures containing a high but varying proportion of clover. The results for the spring and early summer months were similar in direction but smaller in magnitude than those from the indoor feeding trial. In the result for the autumn months there was a reversal of the relationship for the characteristics and the carotene and vitamin A contents of the butterfat and for the carotenoid contents of the blood.It is suggested that the lack of consistency between the spring and autumn results could have been due to differences in the stage of growth of the ryegrass fed and that butterfat characteristics may be influenced more by the stage of maturity than by the botanical composition of the pasture.

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Studies on the properties of New Zealand butterfat: VIII. The fatty acid composition of the milk fat of cows grazing on ryegrass at two stages of maturity and the composition of the ryegrass lipids

Hawke

1963

Journal of Dairy Research

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SummaryThe lipid content of short rotation ryegrass at two stages of growth was followed at weekly intervals for several months in two spring-early summer seasons. Short succulent ryegrass consisting entirely of leaf tissue contained more lipid (mean, 8·1% of the dry weight) than mature ryegrass which contained appreciable stalk (mean, 5·1% of the dry weight). The lipid from the new growth contained fatty acids with appreciably higher proportions of linolenic acid, which was balanced mainly by lower proportions of linoleic and palmitic acids.When monozygotic twin milking cows were grazed on the short rotation ryegrass grown to two stages of maturity, it was found that the fatty acid composition of the milk fat from the two groups was different. The milk fat of cows grazed on the new growth contained higher proportions of oleic acid and other C18acids, whilst the proportions of myristic and palmitic acids were lower. The total proportions of the short-chain fatty acids were not greatly different, although in the group on new growth butyric acid was present in higher proportions and hexanoic and octanoic acids in lower proportions. The higher unsaturation of the fatty acids in the milk fat of this group of cows may be related to the higher levels of unsaturated fatty acids in the young ryegrass diet and to the extent to which these unsaturated fatty acids are hydrogenated in the rumen.

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Studies on the properties of New Zealand butterfats: V. The effect of stage of lactation

Cited by 7 publications

References 12 publications

Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheese

Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheese

Studies on the properties of new zealand butterfat: VI. Comparison of the properties and vitamin A potencies of butterfats produced by clover-fed and ryegrass-fed dairy cows

Studies on the properties of New Zealand butterfat: VIII. The fatty acid composition of the milk fat of cows grazing on ryegrass at two stages of maturity and the composition of the ryegrass lipids

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