Loading...
Chemical Composition and Processability of Milks from Herds with Different Calving Patterns.
Citations
Altmetric:
Date
1999-04-01
Collections
Files
Loading...
eopr-4349.pdf
Adobe PDF, 107.19 KB
Research Projects
Organizational Units
Journal Issue
Citation
O'Brien, B., Chemical Composition and Processability of Milks from Herds with Different Calving Patterns, End of Project Reports, Teagasc, 1999.
Abstract
The primary objective of this project was to research the detailed
composition and processability of milk produced by spring calving,
autumn calving and combined herds. This information is required as
it may influence the future value of milk and allow informed decisions
to be made by the dairy industry regarding diversification of the
present product range. Specific issues to be established included
(i) the processing characteristics of late lactation milk from well
managed spring and autumn-calved herds and the lactation stage cutoff
point for product manufacture from such milks, based on quality
and functionality,
(ii) the processing characteristics of mid and early lactation milk from
well managed spring and autumn-calved herds, respectively,
(iii) the volume of early lactation milk required to mix with late
lactation milk in order to maintain milk processing quality and
(iv) the difference (if any) in processing characteristics of bulk
spring/autumn milks mixed at the farm or the processing plant.
By maintaining spring-calved cows on a good plane of nutrition in late
lactation, milk yield, composition and processing characteristics and
quality of Mozzarella cheese can be sustained until late November/early
December (~275 DIM [days in milk]). In general there were no notable
adverse effects of stage of lactation on the composition or processing
characteristics of late lactation autumn milk or on the quality and
functionality of Mozzarella cheese made from it, during the lactation
period 240-330 DIM (up to mid/late August).
Early lactation autumn and mid lactation spring milks generally
had better processing characteristics than late lactation spring
and autumn milks, respectively. Combining early lactation milk
with late lactation milk improved the processing characteristics of
the late lactation milk and overcame any processing problems
associated with it. Approximately 70 % of autumn milk is required in a spring/autumn
bulk milk to maintain processability and to improve the milk
sufficiently for cheesemaking from 275 DIM of the spring lactation.
Mixing of late lactation spring milk with early lactation autumn milk at
the factory from separate herds would result in similar processing
characteristics to milk from a mixed spring and autumn calving herd.
In conclusion, the manufacturing period for spring milk in late
autumn/winter may be extended by good herd management practices
on-farm. In addition, the production of autumn milk in combination
with this allows a further extension of the manufacturing period.
Alternatively, autumn milk may be used exclusively for short shelf-life
products. This information suggests that it is possible to overcome
the traditional milk processing problems experienced due to the
seasonal pattern of milk production in Ireland.