Seasonal trends in the efficiency of recovery of milk fat and casein in cheese manufacture |
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| Authors: | JEAN M BANKS A Y TAMIME |
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| Affiliation: | *Hannah Research Institute, Ayr KA6 5HL;West of Scotland Agricultural College, Auchincruive, Ayr KA6 5HW |
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| Abstract: | A study was undertaken to define the seasonal changes in the efficiency of recovery of milk fat and protein in curd during Cheddar cheese manufacture, and to examine the milk compositional factors that may contribute to these effects. Distinct seasonal trends in the efficiency of conversion of milk fat and protein to cheese were noted. Variations in the retention of milk fat in curd could be associated with seasonal changes in the casein to fat ratio of the milk. |
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