Impact of seasonal changes in ovine milk on composition and yield of a hard-pressed cheese

被引:32
作者
Jaeggi, JJ
Wendorff, WL [1 ]
Romero, J
Berger, YM
Johnson, ME
机构
[1] Univ Wisconsin, Agr Res Stn, Spooner, WI 54801 USA
[2] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA
[3] Univ Wisconsin, Wisconsin Ctr Dairy Res, Madison, WI 53706 USA
关键词
hard-pressed cheese; ovine; stage of lactation; cheese yield;
D O I
10.3168/jds.S0022-0302(05)72802-2
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
A hard-pressed, brined cheese was produced from frozen ovine milk collected in February, May, and August. Solids in the milk decreased as the season progressed. This was a result of high solids in early-lactation milk and low solids in August milk because of hot weather and poorer quality pastures. Casein as a percentage of true protein and the casein to fat ratio were higher in May and August milk. Fat in the cheese from February milk was higher and total protein was lower than in May and August. Milk, whey, and press whey composition were influenced by season and followed the trends of milk composition. Fat recovery in the cheeses ranged from 83.2 to 84.2%. Protein recovery in the cheeses was not affected by season. Cheese yield from February milk was higher than from May and August milk and was a result of higher casein and fat in the milk.
引用
收藏
页码:1358 / 1363
页数:6
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