Genetic and environmental factors affecting milk composition and their relationship to cheese yield
1994
Covington, C. (National All-Jersey Inc., Reynoldsburg, OH (USA))
A major factor affecting cheese yield is the composition, especially protein or casein, and milkfat of the milk being manufactured into cheese. Improving various cheesemaking procedures increases cheese yield. However, raising the component level of milk will do as much, if not more, to increase a plant's cheese yield potential. For example, a 0.1 percent increase in milk's protein content increases Cheddar cheese yield potential 0.14 kg per 100 kg of milk. Improved cheese yields as a result of higher milk component levels not only increase profits by providing more cheese to market but also lower a cheese plant's manufacturing cost per kg of cheese. Milk component levels vary due to genetic and environmental factors. It is important for cheesemakers to understand the relationship of these factors to milk composition and the impact on cheese yield. An understanding of the factors impacting milk composition, especially protein, is needed by cheesemakers to help them procure and encourage production of milk with higher component levels, thus helping to increase cheese yields.
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