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Seasonal trends in the efficiency of recovery of milk fat and casein in cheese manufacture
Author(s) -
BANKS JEAN M,
TAMIME A Y
Publication year - 1987
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1987.tb02842.x
Subject(s) - casein , food science , milk fat , chemistry , zoology , biology , linseed oil
A study was undertaken to define the seasonal changes in the efficiency of recovery of milk fat and protein in curd during Cheddar cheese manufacture, and to examine the milk compositional factors that may contribute to these effects. Distinct seasonal trends in the efficiency of conversion of milk fat and protein to cheese were noted. Variations in the retention of milk fat in curd could be associated with seasonal changes in the casein to fat ratio of the milk.