The effect of seasonal and regional variation in milk composition on potential cheese yield
1994
Ozimek, L. (Alberta Univ., Edmonton (Canada). Alberta Dairy Association Research Unit) | Kennelly, J.
Data presented in this paper show that the theoretical cheese-yielding capacity of milk in Southern and Central Alberta ranges between 8 and 10 kg of Cheddar cheese per 100 kg of milk. Thus a range of 22 percent was found in the cheese-yielding capacity of milk samples. A seasonal and regional variation in milk composition was responsible for the major differences in the potential cheese-yielding capacity of milk. It may be concluded that selecting producers and/or regions (truck routes) with high potential cheese-yielding capacity of milk can optimize the productivity and profit of the cheese manufacturer throughout the year.
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Эту запись предоставил University of Liège