Browsing IJAFR, volume 52, no 2, 2013 by Subject "Cheese"
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Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese compositionThe relationship between elevated somatic cell count (SCC) and raw milk composition, cheese processing and cheese composition, was investigated by meta-analysis using available literature representing 45 scientific articles. With respect to raw milk composition there was a significant positive relationship between SCC and the protein and fat contents and a significant negative relationship between SCC and the lactose content. In relation to cheese processing, there was a significant negative relationship between SCC and recoveries of protein and fat. As SCC increased cheese protein content declined and cheese moisture content increased.
Milk quality and cheese diversificationAbolition of EU milk quotas in 2015 is projected to result in a 2.75 billion litre increase in Irish milk production by 2020. Although cheese offers vital market opportunities for this increased milk production, traditional cheese markets such as Cheddar, are predicted to grow more slowly than for other semi-soft and semi-hard cheese types. Innovation is now focused on achieving greater diversity in cheese types manufactured on Irish commercial plants and on development of new products with specific properties for target markets. This innovation is best illustrated by the current Teagasc – Irish Dairy Board collaboration. This review considers the relative influence of milk quality on diversification of the portfolio of cheeses manufactured from a seasonally-produced Irish milk supply with particular reference to milk microbial profile and to milk enzyme complement for the manufacture and ripening of non-Cheddar cheese varieties.