SEASONAL INFLUENCES ON CHEDDAR CHEESE MANUFACTURE - INFLUENCE OF DIET QUALITY AND STAGE OF LACTATION

被引：91

作者：

KEFFORD, B ^{[1
]}

CHRISTIAN, MP ^{[1
]}

SUTHERLAND, BJ ^{[1
]}

MAYES, JJ ^{[1
]}

GRAINGER, C ^{[1
]}

机构：

[1] CSIRO,DIV FOOD PROC,DAIRY RES LAB,HIGHETT,VIC 3190,AUSTRALIA

来源：

JOURNAL OF DAIRY RESEARCH | 1995年 / 62卷 / 03期

关键词：

D O I：

10.1017/S0022029900031228

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The influence of diet duality and stage of lactation on Cheddar cheese moisture and yield were segregated and the effects of other potential variables (cow breed, milk protein genotype, age and level of mastitis) were minimized. An experiment was conducted using milk of cows in mid lactation or late lactation fed on high or low quality diets. Increased moisture in cheese was largely due to the influence of cow diet. Milk from cows given high quality diets produced lower moisture cheese. Cheese yield was influenced by diet and stage of lactation. Cows in late lactation fed on high quality diets always gave milks yielding the most cheese. Fat and protein recovery in cheese was not influenced by diet or stage of lactation. The results suggest that low quality diets may induce changes in the complex interactions of milli proteins and other components that affect cheesemaking.

引用

页码：529 / 537

页数：9