Processability of Milk in the Production of Curd Cheeses on Family Farms in the Summer and Winter Seasons

The aim of the study was to compare quality of curd cheeses produced from raw and pasteurized milk in a family farm in the summer and winter seasons. Conducted analyses showed that the season of the year, in which milk was produced, influenced its chemical composition and selected quality attributes. In terms of milk processability a more advantageous composition and better quality attributes were found in winter compared to summer. Quality of produced curd cheeses was affected by the season of milk production as well as milk type (raw vs. pasteurized). In the winter season the yield of curd cheese was over 1.5-fold greater from pasteurized milk in comparison to the summer season. Curd cheeses produced from raw milk were firmer, more elastic and sliceable, while those produced from pasteurized milk were less cohesive and more suitable was spreads. The organoleptic analysis of curd cheeses showed that more advantageous consumer value was found for cheeses produced in the winter season.