The Quality of Milk for Cheese Manufacture

Guinee, Timothy P.; O’Brien, Bernadette

doi:10.1002/9781444323740.ch1

Cited by 21 publications

(14 citation statements)

References 207 publications

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“…The measurements of the processability of latelactation milk indicated that there were no detectable differences in lactose, casein number, or NPN between the 3 systems. Somatic cell count was not influenced by grazing systems; mean SCC values were within the range of normality (<200 × 10 3 cells•mL −1 ) previously reported by O'Brien et al (2006) and Guinee and O'Brien (2010). The decrease in milk volume with the later stages of lactation coincided with increases in total protein and fat levels, and a reduction in that of lactose similar to that reported by Guinee et al (2007).…”

Section: Milk Constituents and Processing Characteristicssupporting

confidence: 83%

The effect of fertilizer nitrogen input to grass-clover swards and calving date on the productivity of pasture-based dairy production

Scully

Keogh

Brien

et al. 2021

Journal of Dairy Science

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Section: Milk Constituents and Processing Characteristicssupporting

confidence: 83%

The effect of fertilizer nitrogen input to grass-clover swards and calving date on the productivity of pasture-based dairy production

Scully

Keogh

Brien

et al. 2021

Journal of Dairy Science

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“…Seasonal variation in the composition of bovine milk has been widely reported (Auldist et al 1998; O'Brien et al 1999a, b; Chen et al 2014). Contributing factors include stage of lactation, nutrition, health status, lactation number, and proportions of cows in a herd calving at different times of the year (Guinee & O'Brien, 2010; O'Brien & Guinee, 2011). The most extensively-used feeding methods for dairy cows include indoors offered total mixed ration, comprised mainly of silage, grain, protein and added vitamins and minerals, or outdoors grazing on pasture, usually with a low quantity of concentrate supplementation offered only at the extremes of the pasture-growing season.…”

mentioning

confidence: 99%

Seasonal variation in the composition and processing characteristics of herd milk with varying proportions of milk from spring-calving and autumn-calving cows

Lin

O’Mahony

Kelly

et al. 2017

Journal of Dairy Research

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The study investigated the seasonal changes in the compositional, physicochemical and processing characteristics of milk from a mixed-herd of spring- and autumn-calving cows during the year 2014-2015. The volume proportion of autumn-calving milk (% of total milk) varied with season, from ~10-20 in Spring (March-May), 5-13 in Summer (June-August), 20-40 in Autumn (September-November) and 50-100 in Winter (December-February). While all characteristics varied somewhat from month to month, variation was inconsistent, showing no significant trend with progression of time (year). Consequently, season did not significantly affect many parameters including concentrations of total protein, casein, whey protein, NPN, total calcium, pH, rennet gelation properties or heat stability characteristics. However, season had a significant effect on the concentrations of total P and serum P, levels of αs1- and β-caseins as proportions of total casein, casein micelle size, zeta potential and ethanol stability. The absence of a significant effect of season for most compositional parameters, rennet gelation and heat-stability characteristics suggest that milk from a mixed-herd of spring- and autumn-calving cows is suitable for the manufacture of cheese and milk powder on a year-round basis, when the volume proportion of autumn milk, as a % of total, is similar to that of the current study.

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“…The dissolution of atmospheric gases in milk and cheese can be enhanced during some cheese making operations especially stirring and foaming of the cheese milk and cheese curd in the vat [19]. Some other operations could also enhance the contact between the product and atmosphere such as the mixing of curd and salt during cheddaring, specific to Cheddar cheese varieties, the piercing operation in blue cheeses [20,21] or the pressing operation in semi-hard and hard type cheeses [19,22]. In that last case, depending on the pressing conditions, air may be entrapped in the porous curd resulting in the formation of unwanted mechanical openings under rind, when pressing [23].…”

Section: Atmospheric Gasesmentioning

confidence: 99%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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La dissolution des gaz atmosphériques (oxygène, dioxyde de carbone) dans les fromages sont responsables des modifications physiques et biochimiques (par exemple, évolution de texture ou de couleur) se produisant au cours de l'affinage. Parmi les origines possibles des gaz dissous dans le fromage, on répertorie les gaz produits par des microorganismes volontairement ajoutés au lait ou bien la contamination par des gaz atmosphériques ou encore la production par des microorganismes non désirés. En dépit de l'intérêt de ces gaz dissous dans la conduite de l'affinage des fromages, leurs effets en technologie fromagère sur la qualité du produit ont été peu étudiés. Cette revue répertorie les différentes origines des gaz dissous dans les fromages et leur devenir, en insistant sur les conséquences des transferts de gaz sur les réactions biochimiques et physico-chimiques et la qualité du produit final. Dans cette revue, nous nous efforçons de démontrer que ces transferts impactent significativement la conduite de l'affinage et la durée de vie de nombreuses variétés de fromages. Une meilleure compréhension des mécanismes de transfert (diffusivité, solubilité) dans les pâtes fromagères s'avèrent donc nécessaire pour contrôler la qualité industrielle finale du produit. ABSTRACT. Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. MOTS-CLÉS. Fromage, gaz atmosphériques, diffusivité, solubilité, loi de Henry, loi de Fick.

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The Quality of Milk for Cheese Manufacture

Cited by 21 publications

References 207 publications

The effect of fertilizer nitrogen input to grass-clover swards and calving date on the productivity of pasture-based dairy production

The effect of fertilizer nitrogen input to grass-clover swards and calving date on the productivity of pasture-based dairy production

Seasonal variation in the composition and processing characteristics of herd milk with varying proportions of milk from spring-calving and autumn-calving cows

Origine et devenir des gaz dissous dans le fromage

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