Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Abstract

The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

“…Psychrotrophic bacteria have an impact on the shelf life of many food products, including dairy ones, as they can multiply at refrigerated temperatures (4–10 °C). In order to maintain the high microbiological quality of products, strict control of the raw material and the course of the technological process should be carried out, and particular emphasis should be placed on the preservation of the cold chain [ 29 ]. The cheeses were made from raw, unpasteurized cow’s milk.…”

Staphylococcus aureus, Escherichia coli, and Klebsiella spp. prevalence in bulk tank milk of Colombian herds and associated milking practices

“…A study conducted in Colombia estimated losses of U$692 per herd because of subclinical mastitis (SM) [5]. Subclinical mastitis decreases milk quality by increasing the somatic cell count (SCC) and colony-forming units, which make marketed raw milk a less competitive product at an industrial level because of decreased raw milk conversion in cheese and dairy products [6].…”