The quality of milk in relation to cheese manufacture*

The gross composition and bacteriological quality of milk used in cheese manufacture can have a significant influence on both the yield and the quality of the cheese produced. Within the past JO years there have been changes in terms of milk production and utilization in the dairy industry in the United Kingdom which could influence both the composition of milk and its bacteriological quality. Methods to eliminate any undesirable effects of changes in milk quality are available. The advantages of standardizing the casein to fat ratio in milk and extending the storage life of milk by thermization and deep cooling are discussed in relation to cheese manufacture.