Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-12-05T02:24:16.665Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anders, R. F. & Jago, G. R. 1964 The effect of fatty acids on the metabolism of lactic acid streptococci. I. Inhibition of bacterial growth and proteolysis. Journal of Dairy Research 31 81–89.CrossRefGoogle Scholar
Dalgleish, D. G., Brinkhuis, J. & Payens, A. J. 1981 The coagulation of differently sized casein micelles by rennet. European Journal of Biochemistry 119 257–261.CrossRefGoogle ScholarPubMed
Ekstrand, B., Larsson-Raznikiewicz, M. & Perlmann, C. 1980 Casein micelle size and composition related to the enzymatic coagulation process. Biochimica el Biophysica Acta 630 361–366.CrossRefGoogle Scholar
Grandison, A. S., Ford, G. D., Owen, A. J. & Millard, D. 1984 a Chemical composition and coagulating properties of renneted Friesian milk during the transition from winter rations to spring grazing. Journal of Dairy Research 51 69–78.CrossRefGoogle Scholar
Grandison, A. S., Ford, G. D., Millard, D. & Owen, A. J. 1984 b Chemical composition and coagulating properties of renneted milks from cows during early lactation. Journal of Dairy Research 51 407–416.CrossRefGoogle Scholar
Grandison, A. S., Ford, G. D., Millard, D. & Anderson, M. 1985 a Interrelationships of chemical composition and coagulating properties of renneted milks from dairy cows grazing ryegrass or white clover. Journal of Dairy Research 52 41–46.CrossRefGoogle Scholar
Grandison, A. S., Anderson, M., Ford, G. D., Newell, L. & Lyon-Smith, P. 1985 b Effect of variation in the composition of milk supply on the composition and quality of farmhouse Cheshire cheese. Journal of Dairy Research 52 573–586.CrossRefGoogle Scholar
Mogann, T. C. A., Donnelly, W. J., Kearney, R. D. & Buchheim, W. 1980 Composition and size distribution of bovine casein micelles. Biochimica el Biophysica Acta 630 261–270.CrossRefGoogle Scholar
Storry, J. E., Grandison, A. S., Millard, D., Owen, A. J. & Ford, G. D. 1983 Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant. Journal of Dairy Research 50 215–229CrossRefGoogle Scholar