Impacts of feeding system and season on milk composition and Cheddar cheese yield in a subtropical environment

Abstract

Abstract. Milk obtained from cows on 2 subtropical dairy feeding systems were compared for their suitability for Cheddar cheese manufacture. Cheeses were made in a small-scale cheesemaking plant capable of making 2 blocks (about 2 kg each) of Cheddar cheese concurrently. Its repeatability was tested over 10 separate cheesemaking days with no significant differences being found between the 2 vats in cheesemaking parameters or cheese characteristics. In the feeding trial, 16 pairs of Holstein-Friesian cows were used in 2 feeding systems (M1, rain-grown tropical grass pastures and oats; and M5, a feedlot, based on maize/barley silage and lucerne hay) over 2 seasons (spring and autumn corresponding to early and late lactation, respectively). Total dry matter, crude protein (kg/cow.day) and metabolisable energy (MJ/cow.day) intakes were 17, 2.7, and 187 for M1 and 24, 4, 260 for M5, respectively. M5 cows produced higher milk yields and milk with higher protein and casein levels than the M1 cows, but the total solids and fat levels were similar (P>0.05) for both M1 and M5 cows. The yield and yield efficiency of cheese produced from the 2 feeding systems were also not significantly different. The results suggest that intensive tropical pasture systems can produce milk suitable for Cheddar cheese manufacture when cows are supplemented with a high energy concentrate. Season and stage of lactation had a much greater effect than feeding system on milk and cheesemaking characteristics with autumn (late lactation) milk having higher protein and fat contents and producing higher cheese yields.

Effect of ultraviolet light on water- and fat-soluble vitamins in cow and goat milk

“…The fat, DM, and lactic acid contents of cow milk samples were 3.05 to 4.20%, 11.71 to 13.21%, and 0.14 to 0.23%, respectively (Table 2). These results are consistent with the findings of Amenu et al (2006) and Ozrenk and Inci (2008). The differences in the composition of cow milk that was obtained at different lactation times may be related to the lactation period, feeding strategy of the cow, and feed composition (Fox and McSweeney, 1998).…”

Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets

“…In addition to the improved thermal stability of milk with high NPN content, the contribution of NPN to overall CP content may appear to be beneficial to producers operating within a CP payment scheme; however, this will result in milk of reduced protein quality or true protein content, which would be of particular concern to cheese manufacturers, as cheese yield is positively correlated with the true protein and casein contents of milk and negatively impacted by increased levels of NPN (Amenu et al., 2006).…”

Influence of diet and rennet on the composition of goats’ milk and cheese

“…Thus, Galina et al (2007) have deduced that the cheese from grazing cows and goats was better in quality parameters for human nutrition than that produced from milk of indoor fed animals. Amenu et al (2006) found that cow's diet based on maize/barley silage and Lucerne hay reached higher milk yields and milk with higher protein than rain grown tropical grass pasture and oat diets. Cheese fat and cholesterol contents for grazing goats were lower than those contents obtained for indoor fed goats (Lucas et al 2008).…”