Home About Browse Search
Svenska


Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Johansson, Monika and Priyashantha, Hasitha and Langton, Maud and Sampels, Sabine and Bannak Gedara, Shishanthi Jayarathna and Hetta, Mårten and Hallin Saedén, Karin and Höjer, Annika and Lundh, Åse (2021). Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese. Dairy. 2 , 336-355
[Research article]

[img] PDF
2MB

Abstract

The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.

Authors/Creators:Johansson, Monika and Priyashantha, Hasitha and Langton, Maud and Sampels, Sabine and Bannak Gedara, Shishanthi Jayarathna and Hetta, Mårten and Hallin Saedén, Karin and Höjer, Annika and Lundh, Åse
Title:Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese
Series Name/Journal:Dairy
Year of publishing :2021
Volume:2
Page range:336-355
Number of Pages:20
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:cheese maturation, seasonality, raw milk quality, cheese making, fatty acids
URN:NBN:urn:nbn:se:slu:epsilon-p-112811
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-112811
Additional ID:
Type of IDID
DOIhttps://doi.org/10.3390/dairy2030027
ID Code:24891
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
VH - Faculty of Veterinary Medicine and Animal Science
Department:(NL, NJ) > Department of Molecular Sciences
(NL, NJ) > Dept. of Agricultural Research for Northern Sweden
(VH) > Dept. of Agricultural Research for Northern Sweden
Deposited By: SLUpub Connector
Deposited On:13 Aug 2021 09:25
Metadata Last Modified:13 Aug 2021 09:31

Repository Staff Only: item control page

Downloads

Downloads per year (since September 2012)

View more statistics

Downloads
Hits