The suitability of milk from a spring-calved dairy herd during the transition from normal to very late lactation for the manufacture of low-moisture Mozzarella cheese

Effect of grazing cows in an intensive silvopastoral system with Leucaena leucocephala on Panela cheese properties: yield, composition, fatty acid profile and sensory acceptability

“…The percentages of DM, fat and protein recoveries to cheese were calculated according to (Guinee, O'Brien, & Mulholland, ) as Equation :…”

“…The percentages of DM, fat and protein recoveries to cheese were calculated according to (Guinee, O'Brien, & Mulholland, 2007b) as Equation 2:…”

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

“…; Guinee et al . ). The results of research studies designed to simulate the seasonal changes in milk composition suggest that contents of milk fat and protein, protein‐to‐fat ratio and lactose content have pronounced effects on cheese composition and quality (Green et al .…”

“…Nevertheless, compositional and quality consistency can be difficult to achieve where the composition and quality of cheese milk vary over the cheesemaking season (Figure 1), especially where standard operating procedures (SOPs) are not designed to account for such changes. The impact of seasonal variation in milk composition on the quality and yield of different cheese varieties has been demonstrated by the results of studies on commercial cheeses (Lawrence and Gilles 1982;Ong et al 2017), retail cheeses (Guinee et al 2008;McCarthy et al 2017a) and pilot-scale cheeses produced at different periods over the season using a SOP (Banks and Tamime 1987;Broome et al 1998a;Guinee et al 2007b). The results of research studies designed to simulate the seasonal changes in milk composition suggest that contents of milk fat and protein, protein-to-fat ratio and lactose content have pronounced effects on cheese composition and quality (Green et al 1981a;Guinee et al 1994Guinee et al , 2006Guinee et al , 2007aHou et al 2012Hou et al , 2014Ong et al 2013).…”

“…Owing to the fact that cheese manufacture relies on the formation of a calcium phosphate paracasein gel, which is subject to dehydration, the concentration of milk casein is a key compositional factor influencing rennet-induced gelation, firmness of gel at cut, curd syneresis cheese yield and composition (Green et al 1981a;Guinee et al 1994Guinee et al , 2006Guinee et al , 2007bOng et al 2013). Consequently, the concept of milk protein/casein standardisation for cheesemaking by low-concentration factor membrane filtration of the cheese milk emerged in the 1980s (Maubois 1980;Kosikowski 1986), the objective being to reduce, or eliminate, the impact of seasonal variation in milk protein content on cheese composition and quality.…”