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Interrelationships between the diet fed to cows, composition and properties of milk and composition and quality of Cheshire cheese from farmhouse manufacturers

Published online by Cambridge University Press:  01 June 2009

Alistair S. Grandison ,
Malcolm Anderson ,
Graeme D. Ford  and
Lavinia Newell
Alistair S. Grandison
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield
Malcolm Anderson
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield
Graeme D. Ford
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield
Lavinia Newell
Affiliation:
Ministry of Agriculture, Fisheries and Food, Woodthorne, Wolverhampton WV6 8TQ, UK
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Summary

Interrelationships between concentrations of constituents of forages in diets fed to the cows, milks and cheeses, rennet coagulation properties of milks, manufacturing methods and the grades and textural properties of the cheeses produced by four farmhouse producers of Cheshire cheese were studied during the period December 1982 to June 1983. Many intercorrelations occurred in concentrations of constituents of the milks and ultrafiltrates. Rennet coagulation properties were related to concentrations of many of the constituents of the milks and forages in the diet. Many interrelationships in parameters of cheese texture and components of cheese composition were observed. Compositions and texture of the final cheeses were generally not related to the composition of the milks used in their manufacture.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 4 , November 1985 , pp. 587 - 593
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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References

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