What question did this study set out to answer?

To investigate how somatic cell count and the stage of lactation affect raw milk composition and the resulting yield and quality of Cheddar cheese.

May 1, 1996Journal of Dairy Research

Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese

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Authors

MAM.J. AuldistDepartment of the Premier and Cabinet SCStephen CoatsAnimal, Food and Health Sciences BSB. J. SutherlandUniversity of Georgia

Discussion

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Implication

Pilot-scale manufacturing demonstrates reduced cheese yield and sensory quality from high somatic cell count and late-lactation milk, highlighting the benefit of controlling mastitis.

Key Points

To investigate how somatic cell count and the stage of lactation affect raw milk composition and the resulting yield and quality of Cheddar cheese.
Manufactured Cheddar cheese in a pilot-scale facility using four milk profiles based on bulk milk cell count (BMCC) and lactation timing: low BMCC early lactation (LE), low BMCC late lactation (LL), high BMCC early lactation (HE), and high BMCC late lactation (HL).
Evaluated raw milk composition, product yield, fat recovery rates, and cheese quality metrics across the experimental groups.
Elevated BMCC caused significant deleterious effects on cheese yield and quality parameters in late lactation, with LL milk outperforming HL milk across most measured metrics.
Lactation stage independently altered product attributes; cheese made from late-lactation low BMCC (LL) milk had lower fat recovery and poorer flavor scores compared to early-lactation low BMCC (LE) milk.
The observed variations in cheese yield and quality were largely attributable to underlying differences in raw milk composition, with elevated BMCC compounding the negative effects of late lactation.

Cite This Study

Auldist et al. (1996) studied this question.

synapsesocial.com/papers/6a87dadde6314279fbfb1144 https://doi.org/10.1017/s0022029900031769

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May 1, 1996Journal of Dairy Research

Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese

View Full Paper

Ask AI

Bookmark

Authors

MAM.J. AuldistDepartment of the Premier and Cabinet SCStephen CoatsAnimal, Food and Health Sciences BSB. J. SutherlandUniversity of Georgia

Discussion

Member takes

Implication

Pilot-scale manufacturing demonstrates reduced cheese yield and sensory quality from high somatic cell count and late-lactation milk, highlighting the benefit of controlling mastitis.

Key Points

To investigate how somatic cell count and the stage of lactation affect raw milk composition and the resulting yield and quality of Cheddar cheese.
Manufactured Cheddar cheese in a pilot-scale facility using four milk profiles based on bulk milk cell count (BMCC) and lactation timing: low BMCC early lactation (LE), low BMCC late lactation (LL), high BMCC early lactation (HE), and high BMCC late lactation (HL).
Evaluated raw milk composition, product yield, fat recovery rates, and cheese quality metrics across the experimental groups.
Elevated BMCC caused significant deleterious effects on cheese yield and quality parameters in late lactation, with LL milk outperforming HL milk across most measured metrics.
Lactation stage independently altered product attributes; cheese made from late-lactation low BMCC (LL) milk had lower fat recovery and poorer flavor scores compared to early-lactation low BMCC (LE) milk.
The observed variations in cheese yield and quality were largely attributable to underlying differences in raw milk composition, with elevated BMCC compounding the negative effects of late lactation.

Cite This Study

Auldist et al. (1996) studied this question.

synapsesocial.com/papers/6a87dadde6314279fbfb1144 https://doi.org/10.1017/s0022029900031769

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