Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the <scp>UK</scp>

Part two of this review evaluates the impact of physiological, husbandry and seasonal factors on the physicochemical properties of raw bovine milk and on products manufactured from it. For producers of dairy products, there are opportunities to select the most appropriate feeding regimes for producing raw milk which is optimal for their products, as well as understanding what are the best products to be made from milk produced at different times of the year. For these reasons, the concept of 'best use' for milk will become an exciting and profitable area for study.

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“…Some recent data (Chen et al . , ,b) on changes in composition of bulk milk in UK have been reported.…”

Section: Seasonal Variations Affecting the Composition Of Bovine Milkmentioning

confidence: 99%

“…However, whipping cream manufactured in spring and winter produced significantly higher overrun and better serum stability (Chen et al . ).…”

Section: Introductionmentioning

confidence: 97%

Best use for milk – A review.II– Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk

Chen

Grandison

Lewis

2017

Int J of Dairy Tech

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“…Due to the traditional animal feeding systems used in summer (pasture) and winter (silage and root crops) on small and medium-sized Polish farms, the season in which the milk is collected can alter the characteristics of the cheese produced from it. When analyzing dairy products manufactured using milk from a commercial dairy herd (UK), Chen et al [ 15 ] demonstrated that the season does not have a significant impact on the properties of soft cheese (apart from its hardness), which can therefore be produced throughout the entire year.…”

Section: Introductionmentioning

confidence: 99%

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Czyżak-Runowska

Wójtowski

Gogół

et al. 2020

Animals

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The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l'Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p ≤ 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p ≤ 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses; those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.

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Selection and Treatment of Milk for Cheesemaking

Panthi

Jordan

Kelly

et al. 2017

Cheese

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Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK

Cited by 6 publications

References 27 publications

Best use for milk – A review.II– Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk

Best use for milk – A review.II– Effect of physiological, husbandry and seasonal factors on the physicochemical properties of bovine milk

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Selection and Treatment of Milk for Cheesemaking

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