Milk quality and cheese diversification

Abstract

Abolition 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.